Relationships between tyrosinase activity and gill browning during preservation of lentinus edodes Fruit-bodies

Abstract

A correlation between tyrosinase activity and gill browning during preservation of Lentinus edodes fruit-bodies was observed. Latent-type tyrosinase was recognized in the precipitate of the gill homogenate, and activation of the tyrosinase was brought about by incubating the precipitate with acidic buffer. Changes in latent- and active-type tyrosinase content during gill browning indicated the possibility of a de novo synthesis of latent-type tyrosinase. © 1996, Taylor & Francis Group, LLC. All rights reserved.