ORIGINAL RESEARCH article
Front. Plant Sci.
Sec. Crop and Product Physiology
Volume 16 - 2025 | doi: 10.3389/fpls.2025.1627772
This article is part of the Research TopicPhysiological Regulation during the Full Supply Chain of Fruit and Vegetables: Main Challenges from Plant Growth to Product SalesView all 3 articles
Isoamyl isothiocyanate preserves postharvest quality of matsutake (Tricholoma matsutake) by modulating oxidative and antioxidative homeostasis
Provisionally accepted
Ruijie Dong1
Wenhuai Tian1
Essam ElShamey2Lei Xiao1Yue Xiao1Fadan Li3Zhifeng Chen1Dongmei Ye1Huayi Wang1Tong Zhu1*Yumei Ding1*- 1College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
- 2Agricultural research center, cairo, Egypt
- 3college of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China
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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 ascorbic acid (ASA). These findings showed that IAITC therapy at a dose of 10 μLL -1 considerably decreased weight loss, increased the activity of antioxidant enzymes, and maintained antioxidant content. Additionally, this treatment inhibited PPO activity, decreased malondialdehyde (MDA) accumulation, and maintained chitin content, thereby ensuring the integrity of the cell membranes. These changes contributed to the preservation of both the sensory and nutritional quality of the matsutake. In conclusion, IAITC treatment primarily enhanced antioxidant activity and reduced oxidative damage, thereby delaying the senescence of matsutake and maintaining their quality. This study provides novel insights into the biological mechanisms underlying postharvest preservation using IAITC and lays the foundation for further research and the promotion of its application in matsutake mushroom postharvest management.
Keywords: Tricholoma matsutake, isoamyl isothiocyanate, Antioxidants enzymes, antioxidative homeostasis, postharvest quality
Received: 13 May 2025; Accepted: 01 Jul 2025.
Copyright: © 2025 Dong, Tian, ElShamey, Xiao, Xiao, Li, Chen, Ye, Wang, Zhu and Ding. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Tong Zhu, College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Yumei Ding, College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
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