Abstract: To extend the shelf life of fresh-cut Agaricus bisporus, the effects of different time periods of hot air pretreatment at 40 ℃ and 85% relative humidity (RH) on physiological and biochemical indices of fresh-cut A. bisporus during cold storage (4 ℃, RH 85%) were investigated. Results showed that hot air pretreatment for 5–10 min significantly reduced the activities of peroxidase and polyphenol oxidase, increased phenylalanine ammonialyase activity and total phenol content, inhibited superoxide anion generation rate, and markedly enhanced superoxide dismutase activity and ascorbate content, slowed down the decline in ascorbate peroxidase activity of fresh-cut A. bisporus. The results suggest that appropriate hot air treatment can inhibit enzymatic browning and reactive oxygen species metabolism of fresh-cut A. bisporus, and finally slow down senescence. The correlation analysis showed that the browning of fresh-cut A. bisporus was caused by enzymatic browning and non-enzymatic browning, and hot air treatment can delay the occurrence of browning by inhibiting the enzymatic browning.

Key words: hot air treatment, fresh-cut Agaricus bisporus, browning, antioxidant, free radicals