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Enzymatic browning control in minimally processed mushrooms.

Author(s) : SAPERS G. M., MILLER R. L., MILLER F. C., COOKE P. H., CHOI S. W.

Type of article: Article

Summary

Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lessions. The most effective treatment was a combination of sodium erythorbate, cysteine, and ethylenediaminetetraacetic acid at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf life.

Details

  • Original title: Enzymatic browning control in minimally processed mushrooms.
  • Record ID : 1995-2989
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 5
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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