Antioxidant and Perservation Effect of Aromatic Hydrosol and Its Application in Fresh-Cut Agaricus bisporus (Lange) Sing. Preservation

Polyphenol oxidase (PPO) is one of the most important factors affecting the browning of fresh-cut fruit and vegetable products. In this research, the effect of aromatic hydrosol on the activity of PPO and its biological antioxidant effect were studied. Aromatic hydrosol extracted from 12 kinds of aromatic plants by steam distillation all inhibited the activity of PPO. Eight of the 12 aromatic hydrosols had a significant scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation, and 2-phenyl-4,4,5,5-tetramethylimidazoline-3-oxide-1-oxyl (PTIO) radicals. Total antioxidant capacity assay showed that they had strong antioxidant activity. Analysis by electronic nose and gas chromatography-mass spectrometry (GC-MS) showed that terpenoids and aromatic compounds were the major volatile components of aromatic hydrosol. The efficacy of aromatic hydrosol was evaluated in preserving the quality of fresh-cut mushrooms (Agaricus bisporus). The results showed that compared with the control group, the PPO activity in mushrooms treated with aromatic hydrosol was inhibited, and the increase in browning index (BI) was delayed. In addition, total phenol content, hardness, mass loss and total microbial load were effectively controlled. These results indicate that aromatic hydrosol treatment has a positive effect on maintaining the quality of fresh-cut mushrooms.