Changes in Phenol Oxidases Activity with Special Reference to Browning of Shiitake(Lentinus edodes Sing.) Mushroom during Storage.

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This paper describes the relation between the activity of three phenol oxidases, such as monophenol oxidase (MPO), o-diphenol oxidase (oDPO) and laccase (LA) in the tissues gill and pileus of shiitake (Lentinus edodes Sing.) mushroom and the browning of shiitake, and the difference of their activities between the strains Kanebo (C) and Meiji 1303-B (F). The effect of packaging with polyethylene bag on the changes in phenoloxidases activities and the browning of the mushroom was also observed. The activity of MPO in gill was higher than that in pileus, but the activities of oDPO and LA were higher in pileus. In strain F to brown easy, oDPO and LA showed higher activities, MPO's activity rapidly raised at the time shiitake browned. In the shiitake sealed with polyethylene bag, these enzymes activities were inhibited considerably, but they increased with browning of shiitake packaged with perforated polyethylene bag. We suggest that the browning of shiitake was caused not only by the action of oDPO, but also by the participation of MPO and LA.
日本食品保蔵科学会の論文