Document Type : Original Article
Authors
1
Department of Biology, Faculty of Sciences, Ilam University, Ilam, Iran.
2
Department of Biology, Faculty of Sciences, Ilam University, Ilam, Iran
3
Department of Biology, Faculty of Basic Sciences, University of Qom, Qom, Iran.
10.22091/ijpb.2025.13255.1000
Abstract
One of the challenges in storing edible mushrooms is the browning of the caps during storage. The use of edible compounds such as L-Phenylalanine can affect the shelf life of the fruit. In this study, the effects of exogenous L-Phenylalanine pre-treatment at concentrations of 0-,1, 2, 5-, 7 and 10-mM during storage at 4°C for 15 days were investigated. The results showed that L-Phenylalanine treatment delayed the browning of mushroom caps compared to the control group. A concentration of 5 mM L-Phenylalanine was selected for measuring physiological parameters and biochemical enzyme activities. During storage, the 5 mM L-Phenylalanine treatment improved control over physiological weight loss, fruit firmness, electrolyte leakage, and malondialdehyde content in the treated group compared to the control group. Additionally, L-Phenylalanine treatment increased the activities of antioxidant enzymes and PAL while reducing polyphenol oxidase (PPO) activity, leading to increased ascorbic acid and total phenol content compared to the control group. Overall, these findings suggest that the reduction of frost damage in edible mushrooms during low-temperature storage may be partially related to the improvement of membrane systems and antioxidant systems, including antioxidant compounds and enzyme activities.
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