Influence of canning process on colour, weight and grade of mushrooms

According to Spanish legislation, some of the quality parameters of canned mushroom (colour, weight and grade) have been studied. Different times of blanching treatment and two brines, with and without ascorbic acid, were used. Blanching had an important effect on the final state of mushrooms, decreasing the losses of weight and grade and improving the colour, which was clear and pleasant. A positive effect of ascorbic acid was observed. The presence of this acid in the brine improves colour stability and acceptance. It inhibited the browning process. The pH of brine plus mushroom is independent of brine composition (with or without ascorbic acid). Longer times of blanching had no significant effects on mushroom quality parameters.