Partager

Qualité des champignons comestibles influencée par le lavage et les conditions d'entreposage.

Mushroom quality as affected by washing and storage conditions.

Auteurs : CZAPSKI J.

Type d'article : Article

Résumé

The quality of washed and unwashed mushrooms (Agaricus bisporus) was investigated after 2 days of storage at 1 °C and then longer at 13 °C. Mushrooms were washed by dipping them in hydrogen peroxide solution (1st stage) and then in solution consisting of sodium erythorbate, cysteine hydrochloride and sodium EDTA. During storage, washed mushrooms maintained better colour, appearance, maturity index and longer shelf life. Content of free phenol compounds and polyphenol oxidase (catechol oxidase) activity of washed mushrooms were significantly lower than those unwashed ones.

Détails

  • Titre original : Mushroom quality as affected by washing and storage conditions.
  • Identifiant de la fiche : 2005-1321
  • Langues : Anglais
  • Source : Veg. Crops Res. Bull. - vol. 56
  • Date d'édition : 2002

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation