Postharvest Preservation of Flammulina velutipes with Isoamyl Isothiocyanate

Flammulina velutipes was treated with 10, 50, and 250 μL L−1 isoamyl isothiocyanate (IAITC), effects on quality preservation were assessed. IAITC displayed positive during the storage of F. velutipes: (i) maintained tissue integrity, reduced weight loss rates; (ii) browning degree by inhibiting activities browning-related enzymes; (iii) enhanced two antioxidant enzymes (superoxide dismutase catalase) increased ascorbic acid content; (iv) ameliorated microbial spoilage bacterial growth, especially Serratia, a major community surface velutipes; (v) chitin content thereby structural integrity; (vi) levels Asp, Glu, linoleic acid, polyunsaturated fatty acids. In conclusion, catalase activity total phenolic in storage. The most suitable concentration 50 µL L−1.