Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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ZOU Qiang, SHI Dai-yong, LIU Da-yu, WANG Wei, LI Xiang. Application of edible coating and acidic treatment for improving the storage stability of Agaricus bisporus[J]. Science and Technology of Food Industry, 2013, (23): 311-314. DOI: 10.13386/j.issn1002-0306.2013.23.060
Citation: ZOU Qiang, SHI Dai-yong, LIU Da-yu, WANG Wei, LI Xiang. Application of edible coating and acidic treatment for improving the storage stability of Agaricus bisporus[J]. Science and Technology of Food Industry, 2013, (23): 311-314. DOI: 10.13386/j.issn1002-0306.2013.23.060
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Application of edible coating and acidic treatment for improving the storage stability of Agaricus bisporus

    Abstract
  • In order to improve the storage stability of Agaricus bisporus, Agaricus bisporus was treated in three different methods, including:edible coating treatment, acidic treatment, and the combination of acidic treatment and edible coating treatment.The weight loss, firmness, color change, polyphenol oxidase activity, peroxidase activity were determined respectively.The results showed that the Agaricus bisporus treated with the combination of acidic treatment and edible coating treatment had the best storage stability, which could effectively decrease the weight loss, maintain firmness, inhibit enzyme activities, and maintain the colour.
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