STUDIES ON DEVELOPMENT OF PROTOCOL FOR FROZEN BUTTON MUSHROOM (Agaricus bisporus (Lange) Sing.)
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Date
2013
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Publisher
PAU
Abstract
In this study, Agaricus bisporus strains P-1 and U-3 were cultivated on long method
compost. Strain U-3 was higher yielder (14.31 kg/100 kg) than strain P-1. The freshly
harvested mushrooms were subjected to different washing treatments [plain water, citric acid
(0.5%), potassium metabisulphite (0.05%) or combinations of these washings with blanching
(40 sec) ] prior to quick freezing at -350C (10 mins), packing in polypropylene bags and
storing at -18ÂșC. Observations were made on physical (color and texture), microbiological
(bacterial count) and biochemical (polyphenol oxidase enzyme, carbohydrates, fat and
proteins) properties every month. The results of color measurement of L* value decreased
gradually during storage. There were significant differences in the overall color difference
( E) calculated on the basis of the L, a and b values and E was least for the treatment of
blanching + CA+ KMS. Texture analysis showed that hardness decreased gradually in both
strains U-3 and P-1 during storage but was acceptable upto two months of storage. Maximum
hardness (1361.02 gm in U-3 and 1257.47 gm in P-1) was recorded in treatment T7
(Blanching + CA + KMS). There was no microbial spoilage in fruit bodies packed and
freezed in any of the treatments but activity of polyphenol oxidase (PPO) enzyme increased
gradually. The minimum PPO activities (0.036 U.min-1 gm-1 in U-3 and 0.038 U.min-1 gm-1 in
P-1) were observed in treatments T6 (Blanching + KMS), T7 (Blanching + CA + KMS) and
T8 (KMS + KMS). Nutritional analysis of the frozen fruit bodies showed that there was there
was a minimal decrease in total sugars, lipids and protein content in both the strains compared
to freshly harvested mushrooms. However, during the storage period no significant changes in
these nutritional components was observed.
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