Evaluation of different mushroom strains on the basis of water content, protein concentration and tyrosinase activity
2002
Vekiari, S.A. | Philippoussis, A. | Vitiniotis, S. | Diamantopoulou, P.
In the present study, parameters such as the tyrosinase activity, the protein and water content, which contribute to mushroom quality and nutritional value, were examined during storage and shelf-life. Five commercial Agaricus bisporus strains, registered with the code numbers 203, 207 (white), 204 (off-white), 205, 206 (pure-white) were cultivated in the Athens Mushroom Research Unit of NAGREF. Sporophores harvested were evaluated with regard to their water content, the amount of active and latent tyrosinase forms present and their total proteins during storage (4 ºC/5days) and shelf-life (18 ºC/2days). Strain evaluation concerning the protein content revealed significant differences only in the case of 203 and 205 strains, while for the water content no considerable differences were found among strains, neither between flushes nor during storage and shelf-life. However, an increase in the active form and a reduction in the latent form of tyrosinase, mainly during the shelf-life, was detected. At the same period, total protein content also presented a slight decrease.
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