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AGARITINE CONTENT OF FRESH AND PROCESSED MUSHROOMS [AGARICUS BISPORUS (LANGE) IMBACH.

Author(s) : LIU J. W.

Type of article: Article

Summary

AGARITINE CONCENTRATIONS OF FRESH MUSHROOMS VARIED CONSIDERABLY AMONG 14 LOTS FROM 10 DIFFERENT SOURCES (FROM 0.033 TO 0.173% AND AVERAGE 0.088%). POSTHARVEST STORAGE FOR 5 DAYS AT BOTH 275 AND 285 K (2 AND 12 DEG C) REDUCED ORIGINAL CONTENT BY AS MUCH AS 68%. FREEZING, STORAGE FOR 30 DAYS AT 248 K (-25 DEG C) AND SUBSEQUENT THAWING REDUCED AGARITINE BY ABOUT 74%. BISULFITE TREATMENT PRIOR TO FREEZING AND FREEZING RATE HAVE NO SIGNIFICANT EFFECT. CANNING REDUCED AGARITINE LEVELS BY APPROXIMATELY 66% DURING BLANCHING AND 21% BY THERMAL PROCESSING AND STORAGE (TOTAL 87%).

Details

  • Original title: AGARITINE CONTENT OF FRESH AND PROCESSED MUSHROOMS [AGARICUS BISPORUS (LANGE) IMBACH.
  • Record ID : 1983-1349
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1542-1544; 1548; 1 fig.; 4 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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