Mushrooms (Agaricus bisporus) are well‐known as food and also valued for their medicinal and tonic benefits. However, due to the limited shelf life of fresh mushrooms, they are prone to browning during postharvest storage. Tyrosinase is a key enzyme in mushroom browning. In this study, 4‐methoxycinnamic acid (MCA) was used as an inhibitor of tyrosinase and as a postharvest mushroom preservative at (10 ± 1)°C and 85% ± 5% relative humidity. The results showed that MCA‐treated mushrooms maintained their white color and low open caps, and could also retard the appearance of respiratory peaks. The activity of lipoxidase (LOX) in mushrooms could be inhibited by imperfections in the cell membrane. Moreover, in the treated group, the malondialdehyde (MDA) content and superoxide anion generation rate were reduced, while the mushrooms maintained high endogenous antioxidant contents. Thus, MCA can be used as a postharvest mushroom preservative.

中文翻译：

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4-甲氧基肉桂酸对蘑菇采后褐变的影响

蘑菇（蘑菇双孢菇）被誉为食品，也因其药用和滋补功效而受到重视。但是，由于新鲜蘑菇的保质期有限，因此在采后的存储过程中容易变褐。酪氨酸酶是蘑菇褐变的关键酶。在这项研究中，4-甲氧基肉桂酸（MCA）用作酪氨酸酶的抑制剂和在（10±1）°C和85％±5％相对湿度下用作采后蘑菇防腐剂。结果表明，经MCA处理的蘑菇保持其白色和低盖度，并且还可以延迟呼吸峰的出现。蘑菇中的脂氧化酶（LOX）的活性可以被细胞膜的缺陷所抑制。此外，在治疗组中，丙二醛（MDA）含量和超氧阴离子生成速率降低，而蘑菇保持较高的内源性抗氧化剂含量。