Isoamyl isothiocyanate preserves postharvest quality of matsutake (<i>Tricholoma matsutake</i>) by modulating oxidative and antioxidative homeostasis.

ABSTRACT: Water loss, browning, and softening are significant contributors to postharvest economic losses in matsutake. To effectively and safely preserve the quality of matsutake, the optimal concentration of isoamyl isothiocyanate (IAITC) was determined. Matsutake that had just been harvested were put in plastic containers and exposed to IAITC for 15 minutes at 25 ± 2°C, at different concentrations of (0, 10, 30, and 60 μLL^-1). And then, the matsutake were stored for 8 days at 5.6 ± 0.6°C and 75 ± 5% relative humidity. Over the course of the storage period, the following parameters were tracked, including changes in firmness, weight loss rate, chitin content, the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO), total phenolics and asc

SUBMITTER: Dong R 

PROVIDER: S-EPMC12322898 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature