Browning inhibition and postharvest quality of button mushrooms (Agaricus bisporus) treated with alginate and ascorbic acid edible coating
文献类型： 外文期刊
作者： Xu, L. 1 ; Gao, L. 2 ; Meng, J. 1 ; Chang, M. 1 ;
作者机构： 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
关键词： sodium alginate coating; ascorbic acid; button mushroom; postharvest quality
期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：1.169； 五年影响因子：1.401 ）
ISSN： 1985-4668
年卷期： 2022 年 29 卷 1 期
页码：
收录情况： SCI
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
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