The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL activity during the storage period. Thus, 0.3 MPa HPCD treatment has positive effects on improving the quality and colour of button mushrooms.

Publication Date


First Page


Last Page





[1] Brennan M, Le Port G, Gormley R. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms[J]. LWT - Food Science and Technology, 2000, 33(4): 285-289.
[2] Gao Mang-sha, Feng Li-fang, Jiang Tian-jia. Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment[J]. Food Chemistry, 2014, 149: 107-113.
[3] Fernandes , Antonio A L, Oliveira M B P P, et al. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review[J]. Food Chemistry, 2012, 135(2): 641-650.
[4] 谢雯君, 王则金. 蘑菇采后生理及保鲜技术研究进展[J]. 食品与机械, 2005, 21(3): 69-75.
[5] Singh P, Langowski H, Wanib A A, et al. Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review[J]. Journal of the Science of Food and Agriculture, 2010, 90(9): 1 393-1 402.
[6] 刘战丽, 王相友. 双孢蘑菇采后生理生化及保鲜技术研究进展[J]. 食品研究与开发, 2011, 32(11): 183-185.
[7] 孟德梅, 申琳, 陆军, 等. 双孢菇采后感官品质变化的因素分析与保鲜技术研究进展[J]. 食品科学, 2010, 31(15): 283-287.
[8] Spilimbergo S, Bertuecco A. Non-thermal bacteria inactivation with dense CO2[J]. Biotechnology and Bioengineering, 2003, 84: 627-638.
[9] Garcia-Gonzalez L, Geeraerd A H, Spilimbergo S, et al. High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future[J]. International Journal of Food Microbiology, 2007, 11(1): 1-28.
[10] 张华, 董月强, 李星科, 等. 高密度二氧化碳技术对鲜切莲藕酶活性的影响[J]. 食品与机械, 2013, 29(1): 170-172, 176.
[11] Bi Xiu-fang, Wu Ji-hong, Zhang Yan, et al. High pressure carbon dioxide treatment for fresh-cut carrot slices [J]. Innovative Food Science and Emerging Technologies, 2011, 12(3): 298-304.
[12] Chen Ji-luan, Zhang Jing, Song Li-jun, et al. Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 ℃[J]. Innovative Food Science and Emerging Technologies, 2010, 11: 623-629.
[13] Gasperi F, Aprea E, Biasioli F, et al. Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice[J]. Food Chemistry, 2009, 115(1): 129-136.
[14] Niu Shuang, Xu Zeng-hui, Fang Yu-dan, et al. Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat[J]. Innovative Food Science and Emerging Technologies, 2010, 11(1): 91-97.
[15] Palou E, Lopez-Malo A, Barbosa-Canovas G V, et al. Polyphenoloxidase activity and colour of blanched and high hydrostatic pressure treated banana puree[J]. Journal of Food Science, 1999, 64: 42-45.
[16] Gonalves E M, Pinheiro J, Abreu M, et al. Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching[J]. Journal of Food Engineering, 2010, 97(4): 574-581.
[17] Vaz J A, Barros L, Martins A, et al. Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions[J]. Food Chemistry, 2011, 126(2): 610-616.
[18] Zivanovic S, Buescher R W, Kim K S. Textural changes in mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition[J]. Journal of Food Science, 2000, 65(8): 1 404-1 408.
[19] Jiang Tian-jia. Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere [J]. Postharvest Biology and Technology, 2013, 76(1): 91-97.
[20] Weijn A, Bastiaan-Net S, Wichers H J, et al. Melanin biosynthesis pathway in Agaricus bisporus mushrooms[J]. Fungal Genetics and Biology, 2013, 55: 42-53.
[21] Sapers G M. Browning of foods: control by sulfites, antioxidants, and other means [J]. Food Technology, 1993, 47(10): 75-84.
[22] Benoit MA, D’Aprano G, Lacroix M. Effect of γ-irradiation on phenylalanine ammonia-lyase activity, total phenolic content, and respiration of mushrooms (Agaricus bisporus) [J]. Journal of Agricultural and Food Chemistry, 2000, 48(12): 6 312-6 316.
[23] Wang Kai-tuo, Jin Peng, Cao Shi-feng, et al. Methyl jasmonate reduces decay and enhances antioxidant capacity in Chinese bayberries[J]. Journal of Agricultural and Food Chemistry, 2009, 57(13): 5 809-5 815.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.