Shelf-life extension of fresh mushrooms (Agaricus bisporus) by applicationof hydrogen peroxide and browning inhibitors

An experimental washing process for fresh mushrooms entailing immersion In 5% H2O2, followed by application of a sodium erythorbate-based browning inh ibitor, was optimized, scaled up, and made continuous. The laboratory proce ss described previously was modified by adding a pre-wash step using 0.5% t o 1% H2O2, increasing the wash solution H2O2 concentration from 3% to 5%, a nd substituting 4% sodium erythorbate + 0.1% NaCl for the more complex brow ning inhibitor formulation used previously. A continuous, commercial-scale washing facility was built to test the new process. Mushrooms washed by thi s process were free of adhering soil, less subject to brown blotch than con ventionally washed mushrooms, and at least as resistant to enzymatic browni ng as unwashed mushrooms during storage at 4 degreesC. Storage at 10 degree sC accelerated development of brown blotch and browning.