Edible mushroom

Modified atmosphere

Biology

Agaricus bisporus

Biochemistry

Botany

Peroxidase

Mushroom

Food science

Postharvest

Agaricus

Polyphenol oxidase

Enzyme

Horticulture

Chemistry

Shelf life

Browning

Trends in Food Science & Technology

Button mushroom (Agaricus bisporus) is widely used on the world market. Browning of mushroom surface is the most intuitive factor affecting consumer purchase. Developments of browning during postharvest are related to the flush number, mechanical damage, polyphenol oxidase, phenolic compounds, pathogens and postharvest environment. Many techniques such as cooling, modified atmosphere packaging (MAP) and coating are developed to control button mushroom browning. In this review, the main factors involved in mushroom browning including mushroom tyrosinase, postharvest factors and pathogen are discussed, and some detection methods for mushroom surface color are introduced. Furthermore, different methods for controlling browning including MAP, polyphenol oxidase (PPO) inhibitors, edible coating, irradiation, cooling and other emerging techniques are reviewed and compared. Internal factors of button mushroom browning include subtracts, enzyme and mushroom cellular integrity, which are affected by postharvest factors such as mechanical damage, temperature, relative humidity, and atmosphere gas. Imaging or computer vision and hyperspectral imaging are emerging methods for the detection of mushroom color and can be used to analyze each pixel of the entire surface of mushrooms. In order to control mushroom browning, preservation methods including MAP, coating, PPO inhibitors and irradiation are extensively studied. In addition, thermally buffered package, commercial film materials and gas composition of MAP, natural coating and PPO inhibitor materials should be investigated in future.

Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods