Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage
2000; Wiley; Volume: 65; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.2000.tb16079.x
ISSN1750-3841
Autores Tópico(s)Fungal Biology and Applications
ResumoABSTRACT: Four strains of mushrooms ( Agaricus bisporus )—U3, hybrids of U3 (3/1, M‐300), and in‐between strain No. 200—were treated before freezing: washed in water, washed in water containing sodium metabisulfite (3g·L ‐1 ), and washed in water containing sodium metabisulfite (5g·L ‐1 ) then immersed in boiling water for 20 s. Appearance and whiteness of frozen mushrooms were most affected by the washing in water containing sodium metabisulfite. The residue of sulfur dioxide changed from 52 mg·kg ‐1 after 1 d to 27 mg·kg ‐1 after 90 d of storage. The whitest mushrooms (fresh and frozen) were for No. 200 strain. Short‐time immersion in boiling water markedly increased toughness of stored frozen mushrooms.
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