ArticleScientific reports2025
Glycine betaine treatment extends the shelf life and retards cap browning of button mushrooms.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Impact of alpha-ketoglutarate treatment on enhancing vase life of chrysanthemum by enhancing antioxidant systems and suppressing ethylene biosynthesis.Scientific reports · 2026Article
- Current Status and Future Perspectives of Betaine and Betaine-Based Natural Deep Eutectic Solvents: A Review.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
4 authors.
Funding
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Abstract
This research examined the impact of exogenous Glycine Betaine (GB) at various concentrations (0, 5, 10, and 15 mM) on cap browning and the overall quality of button mushrooms during a 15-day storage period at 4 °C. The study found that a concentration of 10 mM GB resulted in the least amount of cap browning. Additionally, mushrooms treated with 10 mM GABA showed lower levels of weight loss, electrolyte leakage, and malondialdehyde (MDA) content, while maintaining higher firmness. The use of 10 mM GB also led to an increase in the accumulation of total phenolic compounds, which was associated with higher expression and activity of phenylalanine ammonia-lyase (PAL) and lower expression and activity of polyphenol oxidase (PPO). Furthermore, GB treatment effectively reduced H
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