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Biochemical, physiological and preservative studies of staw mushroom (volvariella volvacea).

Choi Yin Yee. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 164-187). / Abstracts in English and Chinese. / List of Abbreviations / List of Tables / List of Figures / Chapter Chapter 1: --- "Background of straw mushroom, Volvariella volvacea" / Chapter 1.1 --- History and economic value of straw mushroom --- p.1 / Chapter 1.2 --- Nutritional value and medical use of straw mushroom --- p.2 / Chapter 1.3 --- Cultivation of straw mushroom --- p.3 / Chapter 1.4 --- Life cycle and developmental stages of straw mushroom --- p.5 / Chapter 1.5 --- Objectives of the research --- p.6 / Chapter Chapter 2: --- Determination of straw mushroom quality during postharvest storage / Chapter 2.1 --- Introduction --- p.18 / Chapter 2.2 --- Materials and methods / Chapter 2.2.1 --- Determination of surface color changes --- p.19 / Chapter 2.2.2 --- Determination of weight loss and dry weight --- p.19 / Chapter 2.2.3 --- Examination of mushroom surface structure --- p.20 / Chapter 2.2.4 --- Statistical analysis --- p.20 / Chapter 2.3 --- Results and discussion / Chapter 2.3.1 --- Browning during postharvest storage --- p.20 / Chapter 2.3.2 --- Weight loss and dry weight changes during storage --- p.22 / Chapter 2.3.3 --- Surface structural changes during postharvest storage --- p.23 / Chapter Chapter 3: --- Physiological studies of straw mushroom during postharvest storage / Chapter 3.1 --- Introduction --- p.31 / Chapter 3.2 --- Materials and methods / Chapter 3.2.1 --- Materials --- p.33 / Chapter 3.2.2 --- Respiration rates of different produce --- p.34 / Chapter 3.2.3 --- Changes of respiration rate and detection of ethylene production in straw mushroom --- p.34 / Chapter 3.2.4 --- Exogenous ethylene treatment --- p.34 / Chapter 3.3 --- Results and discussion / Chapter 3.3.1 --- Comparative studies of respiration rates between different fresh produce --- p.35 / Chapter 3.3.2 --- Ethylene production and effect of exogenous ethylene effect on straw mushroom --- p.36 / Chapter 3.3.3 --- Change in respiration during postharvest storage --- p.37 / Chapter Chapter 4: --- Biochemical studies of straw mushroom during postharvest storage / Chapter 4.1 --- Introduction / Chapter 4.1.1 --- Hydro lytic enzymes / Chapter 4.1.1.1 --- Protease --- p.43 / Chapter 4.1.1.2 --- Lipase --- p.44 / Chapter 4.1.1.3 --- Chitinase --- p.46 / Chapter 4.1.2 --- Enzymatic browning / Chapter 4.1.2.1 --- Background --- p.48 / Chapter 4.1.2.2 --- Action of polyphenol oxidase --- p.49 / Chapter 4.1.2.3 --- Control of enzymatic browning --- p.50 / Chapter 4.2 --- Materials and methods / Chapter 4.2.1 --- Source --- p.52 / Chapter 4.2.2 --- Enzyme extraction --- p.52 / Chapter 4.2.3 --- Soluble protein determination --- p.52 / Chapter 4.2.4 --- Protease assay --- p.53 / Chapter 4.2.5 --- Lipase assay --- p.53 / Chapter 4.2.6 --- Chitinase assay --- p.54 / Chapter 4.2.7 --- PPO assay --- p.54 / Chapter 4.2.8 --- Optimal pH determination and substrate specificity of PPO --- p.55 / Chapter 4.2.9 --- PPO inhibitors studies --- p.56 / Chapter 4.2.10 --- Localization of PPO in the fruit body of straw mushroom --- p.56 / Chapter 4.3 --- Results and discussion / Chapter 4.3.1 --- Protease activity during postharvest storage --- p.57 / Chapter 4.3.2 --- Lipase activity during postharvest storage --- p.58 / Chapter 4.3.3 --- Chitinase activity during postharvest storage --- p.59 / Chapter 4.3.4 --- pH optimum and substrate specificity of PPO --- p.61 / Chapter 4.3.5 --- PPO activity during postharvest storage --- p.62 / Chapter 4.3.6 --- Effect of various inhibitors on PPO activity --- p.63 / Chapter 4.3.7 --- Localization of PPO in the fruit body of straw mushroom --- p.64 / Chapter Chapter 5: --- Microorganisms in the fruit body of straw mushroom during postharvest storage / Chapter 5.1 --- Introduction --- p.81 / Chapter 5.2 --- Materials and methods / Chapter 5.2.1 --- Evaluation of bacterial population --- p.85 / Chapter 5.2.2 --- Isolation of bacteria --- p.85 / Chapter 5.2.3 --- Treatment of antibacterial agents --- p.87 / Chapter 5.2.4 --- Effect of moisture on bacterial population --- p.87 / Chapter 5.2.5 --- Statistical analysis --- p.87 / Chapter 5.3 --- Results and discussion / Chapter 5.3.1 --- Bacterial population during postharvest storage --- p.88 / Chapter 5.3.2 --- Bacteria growth and mushroom deterioration --- p.89 / Chapter 5.3.3 --- Identification of bacteria isolated from straw mushroom --- p.92 / Chapter 5.3.4 --- Relationship between moisture and bacterial population --- p.95 / Chapter Chapter 6: --- Preservative studies of straw mushroom / Chapter 6.1 --- Introduction --- p.107 / Chapter 6.1.1 --- Chemicals treatment in produce --- p.109 / Chapter 6.1.1.1 --- Application of browning inhibitors --- p.110 / Chapter 6.1.1.2 --- Role of calcium in preservation --- p.111 / Chapter 6.1.2 --- Modified atmosphere technology --- p.114 / Chapter 6.2 --- Materials and methods / Chapter 6.2.1 --- Dipping experiment with browning inhibitors --- p.117 / Chapter 6.2.2 --- Application CaCl2 in straw mushroom cultivation --- p.117 / Chapter 6.2.3 --- Postharvest storage of straw mushroom under modified atmosphere --- p.118 / Chapter 6.2.4 --- Statistical analysis --- p.119 / Chapter 6.3 --- Results and discussion / Chapter 6.3.1 --- Effect of browning inhibitors on mushroom quality --- p.119 / Chapter 6.3.2 --- Effect of calcium chloride on mushroom quality --- p.121 / Chapter 6.3.3 --- Effect of modified atmosphere on mushroom quality --- p.124 / Chapter Chapter 7: --- Conclusion --- p.159 / References --- p.164

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_323507
Date January 2001
ContributorsChoi, Yin Yee., Chinese University of Hong Kong Graduate School. Division of Biology.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, 187 leaves : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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