Purpose: Button mushroom has short postharvest life due to high respiration rate, fast browning and high transpiration rate. Calcium is regarded as a suitable material in order to preserve the quality and increase the postharvest life of button mushroom, but, in the research conducted on the edible mushrooms, usually calcium chloride has been used as a calcium source. However, calcium chloride is of a negative effect on the taste of products and finding a suitable alternative is highly significant. In this study, the impact of other calcium sources has been studied in relation to the increased shelf-life of button mushroom in comparison to calcium chloride. Research method: Mushrooms were treated in calcium chloride, calcium lactate and calcium nitrate (Ca concentration equivalent to 0.5% calcium chloride) for 5 min and then were dried at room temperature and packed in polyethylene containers using cellophane film. The packed mushrooms were stored at 4°C and estimated during the cold storage up to the 14 days. Findings: Results indicated that all three calcium treatments led to the reduction of browning in mushrooms by reducing polyphenol oxidase enzyme activity as compared to the control, and also, treated mushrooms had higher firmness value and calcium content but lower phenol content. In addition, desired indices, the calcium lactate treatment was better than two other treatments in maintaining mushrooms quality during the cold storage. Research limitations: No limitations were encountered. Originality/Value: calcium lactate can be an appropriate alternative for calcium chloride treatment in terms of increased shelf-life of button mushrooms.
显示更多 [+] 显示较少 [-]
AGRIS - 国际农业科技情报系统
Share
出版者
Elsevier Inc.
其它主题
Edible mushroom; Taste; Shelf life; Ambient temperature; Calcium ion; Calcium lactate
语言
英语
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS