Para-coumaric acid and cinnamic acid enhance resistance of Agaricus bisporus mushrooms to Brown blotch disease caused by Pseudomonas tolaasii

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-09-10 DOI:10.1016/j.foodcont.2024.110859

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Abstract

The effects of postharvest pre-treatments with para-coumaric acid (PCA) and cinnamic acid (CA) against brown blotch disease in Agaricus bisporus mushrooms caused by Pseudomonas tolaasii were investigated. PCA and CA at the concentration of 300 mg L⁻¹ provided the highest inhibition ratio of 28.9% and 20.9%, respectively, on the in vitro growth of P. tolaasii. In addition, PCA and CA pre-treatments dramatically reduced the P. tolaasii-caused brown blotch disease in postharvest A. bisporus. Biochemical analysis revealed that PCA and CA inhibited P. tolaasii-induced activation of polyphenol oxidase and melanin production, increased activities of β-N-acetylglucosaminidase, β-1,3-glucanase and chitinase, promoted phenylpropanoid biosynthetic enzyme activities and metabolite production, enhanced antioxidant enzyme activities, and decreased malondialdehyde content in A. bisporus mushrooms. Collectively, these results demonstrated that PCA and CA can induce resistance to postharvest brown blotch disease in A. bisporus mushrooms, and have good prospects for disease control in edible mushrooms.

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对香豆酸和肉桂酸增强双孢蘑菇对托拉氏假单胞菌引起的褐斑病的抗性

研究了用对位香豆酸（PCA）和肉桂酸（CA）进行采后预处理对由双孢蘑菇褐斑病假单胞菌（Pseudomonas tolaasii）引起的双孢蘑菇褐斑病的影响。浓度为 300 mg L-1 的 PCA 和 CA 对假单胞菌体外生长的抑制率最高，分别为 28.9% 和 20.9%。此外，PCA 和 CA 的预处理还能显著减少采后双孢蘑菇中由 P. tolaasii 引起的褐斑病。生化分析表明，PCA 和 CA 可抑制 P. tolaasi 诱导的多酚氧化酶活化和黑色素生成，提高β-N-乙酰葡糖苷酶、β-1,3-葡聚糖酶和几丁质酶的活性，促进双孢蘑菇中的苯丙类生物合成酶活性和代谢产物生成，提高抗氧化酶活性，降低丙二醛含量。这些结果表明，PCA 和 CA 能诱导双孢蘑菇对采后褐斑病的抗性，在食用菌病害防治方面具有良好的应用前景。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.