Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
- Ojeda, Gonzalo Adrian
- Sgroppo, Sonia Cecilia
- Zaritzky, Noemi Elisabet
DOIAbstract
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 (ascorbicacid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °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 trea...
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