Browse > Article

Browning of Minimally Processed Mushrooms (Agaricus bisporus Sing.) as Affected by Picking Season and Postharvest Holding Time  

Lim Jeong-Ho (Korea Food Research Institute)
Choi Jeong-Hee (Korea Food Research Institute)
Hong Seok-In (Korea Food Research Institute)
Jeong Moon-Cheol (Korea Food Research Institute)
Kim Dongman (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 313-318 More about this Journal
Abstract
This study was conducted to compare development of browning in minimally processed mushrooms (Agaricus bisporus Sing.) by picking season and postharvest holding time of the raw material. 'White' type of the mushrooms were harvested and minimally processed immediately after harvest or holding at 2$^{\circ}C$ for 7 days after picking in 4 seasons. The processed mushrooms were kept at 5$^{\circ}C$, and changes in surface color and content of total phenolic compounds of the mushrooms were measured. Respiration rate of the whole mushrooms was ranged from 9.55 to 17.93 mL C0$_{2}$/kg$\cdot$ hr, and the rate was low in mushrooms harvested in summer and autumn compared with those picked in spring and winter. Hunter L value of the mushrooms decreased rapidly just after slicing, especially in summer-harvest mushrooms. The mushrooms processed with the raw materials stored at 2$^{\circ}C$ for 7 days after harvest showed the lowest 'L' value among the sliced mushrooms prepared at different holding time. Consequently, summer-harvest mushrooms and the mushrooms kept at 2$^{\circ}C$ for more than 7 days after harvest would be unsuitable for minimally processing due to rapid browning.
Keywords
Agaricus bisporus Sing; picking season; postharvest holding time; minimal process; browning;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Gormley, T.R. and Sullivan, L.O. (1975) Use of a simple reflectometer to test mushroom quality. Mushroom J., 34, 344-348
2 Beaulieu, M., D'Aprano, G. and Lacroix, M. (2002) Effect of dose rate of gamma irradiation on biochemical quality and browning of mushroom Agaricus bisporus. Radiation Physics and Chemistry, 63, 311-315   DOI   ScienceOn
3 Coseteng, M.Y. and Lee, C.Y. (1987) Change in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci., 52, 985-989   DOI
4 Sapers, G.M and Douglas, F.W. (1987) Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J. Food Sci., 52., 1258-1262   DOI
5 Kader, A.A. (2002) Postharvest biology and technology: An overview, In: Postharvest Technology of Horticultural Crops. Regent of the University of California, CA. USA, p.39-40
6 Kim, J.H. and Kim, J.G., Moon, K.D., Sohn, T.W. and Choi, J.U. (1995) Effect of MAP and CA storage on quality of Mushrooms (Agaricus bisporus) during storage. Korean J. Food Preservation, 2, 225-232
7 Lee, J.S. (1999) Effects of Modified atmosphere packaging on the quality of chitosan and Ca$Cl_2$ coated mushroom (Agaricus bisporus). Korean. J. Food Sci. Technol., 31, 1308-1314
8 경상남도농업기술원 (2004)농축산무생산유통정보http://www.knnda.go.kr/ares/market/m 29.htm
9 Saltveit, Jr. M.E., (1982) Procedure for extraction and analyzing internal gas samples from plant tissues by gas chromatography, HortScience, 17, 878-881
10 Ryu, J.M., Park, Y.J., Choi, S.Y., Hwang, T.Y., Oh, D.H. and Moon, K.D. (2003) Browning inhibition and quality characteristics of minimally processed mushroom (Agaricus bisporus Sing) using extracts from natural materials during storage. Korean J. Food Preservation, 10, 11-15
11 Huxsoll, C.C. and Bolin, H.R.(1989) Processing and distribution alternatives for minimally processed fruits and vegetable. Food Technol., Feb., p.124-128
12 Villaescusa, R. and Gil, M.I. (2003) Quality improvement of mushrooms by modified atmosphere packaging and moisture absorbers. Postharvest Biology and Technology, 28, 169-179   DOI   ScienceOn
13 Hong, J.S., Kim, Y.H., Lee, K.R., Kim, M.K., Cho, C.I., Park, K.H., Choi, Y.H. and Lee, J.B. (1988) Composition of . organic acid and fatty acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus. Korean J. Food Sci. Technol., 20, 100-105
14 Lee, Y.C. and Lee, K.H. (1988) Effects of blanching, chemical dipping, freezing methods and storage period on quality of frozen mushrooms. Korean J. Food Sci. Technol., 20, 536-540
15 Kwon, J.H., Byun, M.W. and Cho, H.O. (1990) Browning and color characteristics in the mushrooms (Agaricus bisporus) as influenced by ionizing energy. Korean J. Food Sci. Technol., 22, 509-513