Gibberellic acid maintains postharvest quality of Agaricus bisporus mushroom by enhancing antioxidative system and hydrogen sulfide synthesis

Bacillus sp. alone or combined with salicylic acid inhibited Trichoderma spp. infection on harvested white Hypsizygus marmoreus

Introduction

White Hypsizygus marmoreus is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging.

Methods

In this study, the pathogenic fungus Trichoderma spp. BBP-6 and its antagonist Bacillus sp. 1-23 were isolated and identified. The negative effects caused by this pathogen were judged by detecting a series of changes in the infected white H. marmoreus. The effects of Bacillus sp. 1-23 on Trichoderma spp. BBP-6 and the infected white H. marmoreus were detected. The effect of Bacillus sp. 1-23 treatment combined with salicylic acid (SA) was also considered.

Results

The results showed that Trichoderma spp. BBP-6 could affect the activities of antioxidant enzymes PAL, POD, CAT, SOD, GR, PPO, and APX to interfere with the stability of the white H. marmoreus antioxidant enzyme system and cause the mushroom severe browning and nutrition loss, as well as general quality deterioration. Bacillus sp. 1-23 could produce chitinase and chitosanase enzymes to inhibit Trichoderma spp. BBP-6 directly. SA reinforced this inhibitory. Bacillus sp. 1-23 alone or combined with SA could help white H. marmoreus from the Trichoderma spp. BBP-6 infection to effectively maintain nutrients, restore and stabilize the antioxidant system, and reduce the production of malondialdehyde, superoxide anion and hydrogen peroxide.

Discussion

Thus, such treatments could be considered potential methods to alleviate damage from disease and extend the shelf life of white H. marmoreus.

Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review

Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods. The challenges faced in researching these topics were proposed and the mechanisms of quality loss in mushrooms during storage were updated. This review summarized the effects of chemical processing (antioxidants, ozone, and coatings), physical treatments (non-thermal plasma, packaging and latent thermal storage) and other emerging application on the quality of fresh mushrooms while discussing the efficiency in extending the shelf-life. It also discussed the emerging evaluation techniques based on the various chemometric methods and computer vision system in monitoring the freshness and predicting the shelf-life of mushrooms which have been developed. Preservation technology optimization and dynamic quality evaluation are vital for achieving mushroom quality control. This review can provide a comprehensive research reference for reducing mushroom quality loss and extending shelf-life, along with optimizing efficiency of storage and transportation operations.

Recent advances and mechanistic interactions of hydrogen sulfide with plant growth regulators in relation to abiotic stress tolerance in plants

Adverse environmental constraints such as drought, heat, cold, salinity, and heavy metal toxicity are the primary concerns of the agricultural industry across the globe, as these stresses negatively affect yield and quality of crop production and therefore can be a major threat to world food security. Recently, it has been demonstrated that hydrogen sulfide (H₂S), which is well-known as a gasotransmitter in animals, also plays a potent role in various growth and developmental processes in plants. H₂S, as a potent signaling molecule, is involved in several plant processes such as in the regulation of stomatal pore movements, seed germination, photosynthesis and plant adaptation to environmental stress through gene regulation, post-translation modification of proteins and redox homeostasis. Moreover, a number of experimental studies have revealed that H₂S could improve the adaptation capabilities of plants against diverse environmental constraints by mitigating the toxic and damaging effects triggered by stressful environments. An attempt has been made to uncover recent development in the biosynthetic and metabolic pathways of H₂S and various physiological functions modulated in plants, H₂S donors, their functional mechanism, and application in plants. Specifically, our focus has been on how H₂S is involved in combating the destructive effects of abiotic stresses and its role in persulfidation. Furthermore, we have comprehensively elucidated the crosstalk of H₂S with plant growth regulators.

Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms

China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.

l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H2S Production

Although fresh-cut button mushrooms are popular with consumers, quality deterioration presents a significant shelf-life challenge. In this study, fresh-cut button mushrooms were treated with 0.25 g/L l-cysteine (l-Cys) and evaluated in terms of quality, physiology, and transcriptome sequencing. The results indicated that l-Cys application significantly delayed the browning degree of fresh-cut button mushrooms and reduced weight loss. l-Cys treatment reduced the malondialdehyde content, lipoxygenase activity, and reducing sugar levels while enhancing the soluble protein and total phenolic content. Furthermore, l-Cys treatment reduced the O₂^- generation rate and H₂O₂ accumulation while enhancing the catalase activity. Moreover, l-Cys improved the superoxide dismutase, glutathione reductase, and phenylalanine ammonia-lyase activities while reducing those of polyphenol oxidase and peroxidase. Additionally, l-Cys treatment increased endogenous H₂S production and AbCBS enzyme activity while decreasing AbCSE enzyme activity. Notably, additional treatment with 1 mM propargylglycine significantly reduced the effect of l-Cys. Moreover, transcriptome sequencing analysis indicated that the differentially expressed genes in the l-Cys group were primarily related to the reactive oxygen species metabolism, oxidoreductase process, membrane integrality, and sulfur metabolism. These findings suggested that l-Cys treatment delayed the aging and extended the shelf life of fresh-cut button mushrooms by regulating the active oxygen species metabolism and water loss and stimulating endogenous H₂S production.

Pseudo-Chromosomal Genome Assembly in Combination with Comprehensive Transcriptome Analysis in Agaricus bisporus Strain KMCC00540 Reveals Mechanical Stimulus Responsive Genes Associated with Browning Effect

Agaricus bisporus is one of the world’s most popular edible mushrooms, including in South Korea. We performed de novo genome assembly with a South Korean white-colored cultivar of A. bisporus, KMCC00540. After generating a scaffold-level genomic sequence, we inferred chromosome-level assembly by genomic synteny analysis with the representative A. bisporus strains H97 and H39. The KMCC00540 genome had 13 pseudochromosomes comprising 33,030,236 bp mostly covering both strains. A comparative genomic analysis with cultivar H97 indicated that most genomic regions and annotated proteins were shared (over 90%), ensuring that our cultivar could be used as a representative genome. However, A. bisporus suffers from browning even from only a slight mechanical stimulus during transportation, which significantly lowers its commercial value. To identify which genes respond to a mechanical stimulus that induces browning, we performed a time-course transcriptome analysis based on the de novo assembled genome. Mechanical stimulus induces up-regulation in long fatty acid ligase activity-related genes, as well as melanin biosynthesis genes, especially at early time points. In summary, we assembled the chromosome-level genomic information on a Korean strain of A. bisporus and identified which genes respond to a mechanical stimulus, which provided key hints for improving the post-harvest biological control of A. bisporus.