Journal of Food, Agriculture and Environment

Vol 9, Issue 2,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Methyl jasmonate enhances postharvest physicochemical and microbial quality of button mushroom (Agaricus bisporus)


Muhammad Muzammil Jahangir 1, Tianjia Jiang 1, Zhenhui Jiang 2, Muhammad Amjad 3, Tiejin Ying 1*

Recieved Date: 2011-01-10, Accepted Date: 2011-03-26


Dipping treatment of aqueous solutions of methyl jasmonate (MJ) at different levels (0, 0.5 and 1 mM) was investigated as a possible strategy for postharvest button mushroom (Agaricus bisporus) quality enhancement during storage. Changes in colour, total soluble protein contents, polyphenol oxidase (PPO, EC, peroxidase (POD, EC and malondialdehyde (MDA) contents, H2O2 and O2• – activities and microorganisms such as aerobic mesophiles, psychrotrophs, Pseudomonas spp. and yeasts and molds were studied as quality markers. As compared to control, methyl jasmonate resulted in better colour maintenance during storage by decreasing the activities of PPO and POD and also reduced the accumulation of MDA, H2O2 and O2• – during subsequent storage. Moreover, methyl jasmonate significantly reduced the microbial loads as compared to control. Our results suggest that exogenous application of methyl jasmonate at 0.5 mM concentration as dipping treatment can serve as promising tool for quality enhancement of button mushroom during storage.


Methyl jasmonate, microorganisms, shelf life, button mushroom, browning, polyphenol oxidase, quality, peroxidase, malondialdehyde, storage

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Food and Health
Pages: 91-95

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