Role of Low-Voltage Electrostatic Field-Vacuum in Delaying Postharvest Senescence of White Hypsizygus marmoreus

Membrane lipid peroxidation and cell wall component degradation can accelerate the aging process of fresh mushroom. Fresh mushroom confronted with serious quality deterioration after harvest. This work evaluated the effect of low-voltage electrostatic field-vacuum treatment (LVEF-Vac, 150 V, 100 Hz, 26–36 kPa) based on free radicals (ROS) generation and cell wall metabolism, on delayed postharvest senescence of white Hypsizygus marmoreus. Antioxidant enzyme activities (ascorbic acid peroxidase, peroxidase, catalase, glutathione reductase, superoxide dismutase) of white Hypsizygus marmoreus were increased by the LVEF-Vac during storage. Maintaining high levels of antioxidants such as glutathione, oxidized glutathione and ascorbic acid, inhibited the production and accumulation of ROS, delayed the increase in malondialdehyde content and reduced the degree of membrane lipid peroxidation. Microscopic observation showed that degradation of cell wall components (chitin, lignin, β-glucan and cellulose) and metabolic enzyme (chitinase, phenylalnine ammonia-lyase, PAL, β-glucanase, cellulase) activities were inhibited, maintaining good textural properties and cell wall integrity. These results showed that the LVEF-Vac may maintain the integrity of cell membrane and cell wall, thereby delaying the postharvest senescence of white Hypsizygus marmoreus.