食品加工与技术杂志

抽象的

Efficacy of Different Washing Treatments on Quality of Button Mushrooms (A.bisporus)

Gupta P and Bhat A

To enhance the quality and to obtain a better colour, fresh button mushrooms were given washing treatments with different chemical solutions of different concentration for 10 minutes and stored under refrigerated conditions to check their shelf life. The chemicals used were citric acid (0.5%, 1.5%, 2.5%), H2O2 (1.5%, 2.5%, 3.5%) and EDTA (2%, 4%, 6%). Of all the treatments used, 2.5% citric acid was found to be the most effective in controlling weight loss, maturity index and microbial growth for up to a period of 12 days and was found to be highly acceptable according to the scores after sensory evaluation. With the advancement in storage period, significant difference in the color values (L*, a* and b*) and browning index was observed and an increase in weight loss, maturity index and microbial growth of mushrooms was observed.