ENZYMATIC BROWNING CONTROL IN MINIMALLY PROCESSED MUSHROOMS

Treatments to control discoloration of minimally processed mushrooms w ere investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Bro wning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes ind uced purple discolorations, associated with bacterial lesions. Other d iscolorations were induced by hypochlorite, 4-hexylresorcinol, and aci dic dips. The most effective treatment was a combination of sodium ery thorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to b rowning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors si gnificantly increased shelf-life.