Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms

Summary Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique. The objective of this work was to evaluate the effect of different antibrowning...

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Bibliographic Details
Published in:International journal of food science & technology 2020-02, Vol.55 (2), p.660-668
Main Authors: Ojeda, Gonzalo A., Sgroppo, Sonia C., Zaritzky, Noemí E.
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic acid
Basidiocarps
Browning
enzymatic browning
Firmness
Fogging
Immersion
microstructure
Mushrooms
Phenolic compounds
Phenols
Polyphenol oxidase
Shelf life
Sodium metabisulfite
Submerging
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Summary:Summary Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique. The objective of this work was to evaluate the effect of different antibrowning agents (ascorbic acid, sodium metabisulphite and L‐cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found. Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion. Different antibrowning agents (ascorbic acid, sodium metabisulphite and L‐cysteine) were applied to mushrooms by two methodologies (immersion or fogging). Changes in the quality and browning related parameters of mushrooms during storage at 5 ˚C were evaluated.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14320