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Effects of UV-C treatment and cold storage on ergosterol and vitamin D-2 contents in different parts of white and brown mushroom (Agaricus bisporus)

文献类型： 外文期刊

作者： Guan, Wenqiang 1 ; Zhang, Jie 2 ; Yan, Ruixiang 3 ; Shao, Suqin 4 ; Zhou, Ting 4 ; Lei, Jing 1 ; Wang, Zhidong 2 ;

作者机构： 1.Tianjin Univ Commerce, Coll Biotechol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China

2.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Agroprod Proc Sci & Technol, Minist Agr, Beijing 100193, Peoples R China

3.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China

4.Agr & Agri Food Canada, Guelph Food Res Ctr, 93 Stone Rd West, Guelph, ON N1G 5C9, Canada

关键词： Agaricus bisporus;UV-C treatment;Ergosterol;Vitamin D-2;Cold storage

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Effects of ultraviolet-C (UV-C) treatment (0.5, 1.0 and 2.0 kJ/m(2)) and cold storage on ergosterol and vitamin D-2 content in different parts of white and brown button mushrooms (Agaricus bisporus) were investigated. UV-C treatment did not significantly affect ergosterol content in the caps and stems of the two mushrooms, but ergosterol content increased significantly during 14 days cold storage. Vitamin D-2 content in the caps and stems of two mushrooms significantly increased as UV-C dose increased, and 2.0 kJ/m(2) UV-C showed the best result. During cold storage, vitamin D-2 content in the caps of the two mushrooms decreased from day 1 to day 7, and then kept stable until day 14, but vitamin D-2 content in the stems of brown mushrooms kept increasing for the whole 14 days period. UV-C could increase vitamin D-2 contents in both caps and stems of white and brown mushrooms without significantly affecting ergosterol content. (C) 2016 Elsevier Ltd. All rights reserved.

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