Effect of Harvesting Method on the Quality and Volatile Flavor Compounds of Agaricus bisporus

To explore the effects of harvesting methods on the quality changes and volatile flavor compounds of Agaricus bisporus during storage.

At harvest, Agaricus bisporus were divided into two groups: cutting out and not cutting out the root, and then stored at 4 ℃ for up to 15 days. The apparent quality, nutritional quality, browning-related enzyme activities, and flavor components of Agaricus bisporus were measured during storage.

The non-cutting method significantly inhibited the increase in polyphenol oxidase (PPO) and peroxidase (POD) activity and malondialdehyde (MDA) content in Agaricus bisporus during storage, attenuated membrane damage caused by lipid preoxidation, and delayed the decrease of the contents of nutrients such as total phenols and soluble sugars. In total, 55 and 50 volatile components were detected in Agaricus bisporus without and with roots during storage, respectively. The relative odor activity value (ROVA) analysis showed that 1-octene-3-ol, benzyl alcohol and 3-octanone were the dominant flavor compounds in Agaricus bisporus. The contents of isovaleraldehyde and 3-octanone increased significantly during the late storage period, both of which could be considered as an indicator of quality deterioration in Agaricus bisporus. This study further found that the contents of isovaleraldehyde and 3-octanone in the root-cutting groups was higher than those in the non-root-cutting group.

At harvest, the non-root-cutting method can delay the browning and softening deterioration of Agaricus bisporus after harvest, and inhibit its flavor deterioration.