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

机译:使用抗褐变剂代替传统的浸泡处理以延长蘑菇的保质期

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摘要

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 degrees 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.
机译:蘑菇(双孢蘑菇)是一种极易腐烂的产品,浸入防褐变溶液中时很容易损坏。因此,雾化应用代表了一种不太积极的技术。这项工作的目的是评估通过两种方法(浸泡和雾化)施加的不同抗褐变剂(抗坏血酸,偏亚硫酸氢钠和L-半胱氨酸)对5°C贮藏期间蘑菇质量的影响。重量减轻,微观结构组织,颜色和质地的变化被评估为质量指标。还评估了多酚氧化酶活性,酚含量和抗氧化活性。雾化抑制了褐变,而硬度没有大的变化,而浸泡处理抑制了褐变,但发现硬度有显着变化。与常规浸泡处理相比,通过起雾实现的褐变抑制效果相似。雾化的优点是浸没性比浸入性小,同时所需的防褐变溶液量比传统浸入少得多。

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