Author/Authors
toka, döne suleyman demirel university - faculty of agriculture - department of agricultural biotechnology, Isparta, Turkey , güvercin, damla suleyman demirel university - faculty of arts and sciences - department of biology, Isparta, Turkey , karakurt, yaşar suleyman demirel university - faculty of agriculture - department of agricultural biotechnology, Isparta, Turkey
Title Of Article
The Influence of Hot Water and Calcium Chloride on the Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage
شماره ركورد
23345
Abstract
Objective: This study was performed to determine the effects of CaCb and hot water on the changes in color, phenolics and polyphenoloxidase activities of mushrooms during storage. Material and Methods: 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. Results: Significant changes were observed in color components during storage. Color change was associated with the increases in total soluble phenolics, esspecially 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 CaCb treatments significantly reduced color change possibly through reductions in total soluble phenolics and the activity of polyphenol oxidase.Conclusion: The results suggest that CaCb and hot water treatments could be used to reduce color change after harvest and extend the shelf life of mushrooms.
From Page
351
NaturalLanguageKeyword
Agaricus bisporus , Browning , Chlorogenic acid , Enzyme activity
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
To Page
356
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
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