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- Title
Browning inhibition and postharvest quality of button mushrooms (Agaricus bisporus) treated with alginate and ascorbic acid edible coating.
- Authors
Xu, L.; Gao, L.; Meng, J.; Chang, M.
- Abstract
The effects of alginate and ascorbic acid coating treatment on browning inhibition and quality of button mushrooms (Agaricus bisporus) were ascertained during refrigerated storage at 4°C. Mushrooms were treated with 2% sodium alginate (SA), 0.2% ascorbic acid solution (Vc), and 2% SA + 0.2% Vc, and then enclosed in plastic boxes at 4°C for 16 d. Results showed that the use of 2% SA + 0.2% Vc during refrigerated storage could suppress the climacteric peak, reduce weight loss, maintain firmness, decrease colour degradation and Vc level, and inhibit PPO and POD activities. Results also showed that 2% SA + 0.2% Vc could be a useful method for retaining the postharvest quality and prolonging shelf life of button mushrooms.
- Subjects
EDIBLE coatings; VITAMIN C; CULTIVATED mushroom; ALGINIC acid; MUSHROOMS; 1-Methylcyclopropene; SALICYLIC acid
- Publication
International Food Research Journal, 2022, Vol 29, Issue 1, p106
- ISSN
1985-4668
- Publication type
Article