Effect of natamycin in combination with pure oxygen treatment on postharvest quality and selected enzyme activities of button mushroom (Agaricus bisporus)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 10, 2012, Pages 2562-2568

  Jiang, Tianjia ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

browning; button mushroom; high oxygen; microbiological quality; natamycin; storage life

Indexed keywords

BROWNING; BUTTON MUSHROOM; MICROBIOLOGICAL QUALITY; NATAMYCIN; STORAGE LIFE;

AMINO ACIDS; PRINCIPAL COMPONENT ANALYSIS; TISSUE;

OXYGEN;

CATECHOL OXIDASE; FUNGAL PROTEIN; NATAMYCIN; OXYGEN; PEROXIDASE; PHENYLALANINE AMMONIA LYASE;

AGARICUS; ARTICLE; CHEMISTRY; DRUG EFFECT; ENZYMOLOGY; EVALUATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; INSTRUMENTATION; METHODOLOGY;

AGARICUS; CATECHOL OXIDASE; FOOD PRESERVATION; FUNGAL PROTEINS; NATAMYCIN; OXYGEN; PEROXIDASE; PHENYLALANINE AMMONIA-LYASE;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 84858309177     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205160c     Document Type: Article

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