Effect of anti-browning solution on phenolic compounds, polyphenol oxidase and browning of fresh-cut mushrooms(Agaricus bisporus)

다국어 초록 (Multilingual Abstract)

This study was conducted to enhance the shelf life of fresh-cut mushrooms (Agaricus bisporus). Whole mushrooms were sliced(about 0.5 cm thickness), and then immersed in following browning inhibitor solutions for 30 seconds: distilled water, electrolyzed oxidizing water, 0.4% MgCl_(2)+0.1% CaCl_(2) in electrolyzed oxidizing water, 1% ascorbic acid, 1% sodium chloride+1% ascorbic acid, 0.5% multipos+1% ascorbic acid, and 0.5% Sporix+1% ascorbic acid. Immediately after treatments, the sliced mushrooms were packed in polyethylene(PE), and stored at 4℃ or 20℃. The discoloration of the sliced mushrooms was less intense in the 0.5% multipos+1% ascorbic acid treatment compared to the other treatments. The treatment of the sliced mushrooms with 0.5% multipos+1% ascorbic acid resulted in a significant reduction in the microbial growth than with those in distilled water. This study showed that the most effective treatment was 0.5% multipos+1% ascorbic acid at either 4℃ or 20℃.

목차 (Table of Contents)

• I. Introduction
• II. Materials and Methods
• 1. Sample preparation
• 2. Color
• 3. Total phenolic compounds
• 4. Polyphenol oxidase activity(PPO)
• 5. Microbiological assay
• III. Results and Discussion
• References