Structure and composition of mushrooms as affected by hydrogen peroxide wash

Citation
Gm. Sapers et al., Structure and composition of mushrooms as affected by hydrogen peroxide wash, J FOOD SCI, 64(5), 1999, pp. 889-892
Citations number
17
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
64
Issue
5
Year of publication
1999
Pages
889 - 892
Database
ISI
SICI code
0022-1147(199909/10)64:5<889:SACOMA>2.0.ZU;2-7
Abstract
An experimental H2O2/browning inhibitor wash treatment and its effect on mu shroom structure and composition were studied. Experimentally washed mushro oms (Agaricus bisporus) were compared with conventionally washed mushrooms and untreated controls. Examination by scanning electron microscopy showed damage to hyphae producing a matted appearance at the pileus surface with b oth experimental and conventional washed samples. Mushrooms after the exper imental wash had an elevated sodium content from the sodium erythorbate bro wning inhibitor but contained no H2O2 residue, In pileus tissue, soluble ph enol levels were higher and the content of free amino acids was lower in mu shrooms after the experimental wash. No other notable compositional differe nces or adverse effects of treatment on quality were found.