Effect of papaya and corn silk extracts on color and quality of mushroom (Agaricus bisporus) slices during blanching

The impact of papaya and corn silk extracts on color and quality of mushroom (Agaricus bisporus) slices during blanching were investigated.Compared with the contrast group, two different extracts addition way (soaking and blanching) could inhibit browning and keep quality of the mushroom slices in a degree, but the better way was soaking treatment.The results showed that the optimum soaking concentration of papaya and corn silk extracts were 2.0g/L, and the maximum browning inhibition rate were 16.89%±4.57% and 10.02%±3.24% respectively.Compared to the water treatment, the vitamin C content of mushroom slices increased by 67.30% and 21.78%, and total phenolic content enhanced by 17.34% and 38.29%, separately.