Toka, D. ; GĂĽvercIn, D. ; Karakurt, Y., Ege Ăśniversitesi Ziraat FakĂĽltesi Dergisi
This study was performed to determine the effects of CaCl2 and hot water on the changes in color, phenolics and polyphenoloxidase activities of mushrooms during storage.
Mushrooms undergo significant changes in quality after harvest due mainly to changes in color. Mushrooms were treated with various concentrations of CaCb and hot water at various degrees for different time periods and stored for 12 days at 10°C.
Significant changes were observed in color components during storage.
Color change was associated with the increases in total soluble phenolics, especially increases in chlorogenic acid and polyphenol oxidase activity, suggesting that both phenolics and polyphenol oxidase contribute significantly to the browning in mushrooms.
Hot water and CaCl2 treatments significantly reduced color change possibly through reductions in total soluble phenolics and the activity of polyphenol oxidase.
The results suggest that CaCl2 and hot water treatments could be used to reduce color change after harvest and extend the shelf life of mushrooms.
The influence of hot water and calcium chloride on the changes in color, phenolics and polyphenol oxidase activity of mushroom during postharvest storage
Toka, D. ; GüvercIn, D. ; Karakurt, Y.
Department of Agricultural Biotechnology, Faculty of Agriculture, Suleyman Demirel University, 32260, Isparta, Turkey.
Ege Üniversitesi Ziraat Fakültesi Dergisi 2018 Vol.55 No.3 pp.351-356 ref.28
ISSN : 1018-8851
URL : http://agr.ege.edu.tr/en/