Browning inhibition and postharvest quality of button mushrooms (Agaricus bisporus) treated with alginate and ascorbic acid edible coating

被引：2

作者：

Xu, L. ^{[1
]}

Gao, L. ^{[2
]}

Meng, J. ^{[1
]}

Chang, M. ^{[1
]}

机构：

[1] Shanxi Agr Univ, Coll Food Sci & Engn, Taigu 030801, Shanxi, Peoples R China

[2] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing 100097, Peoples R China

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2022年 / 29卷 / 01期

基金：

山西省青年科学基金;

关键词：

sodium alginate coating; ascorbic acid; button mushroom; postharvest quality; SHELF-LIFE; TRAGACANTH; STORAGE; GUM; L;

D O I：

10.47836/ifrj.29.1.12

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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 degrees 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. (c) All Rights Reserved

引用

页码：106 / 115

页数：10

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