Gamma irradiation effect on shelf-life, texture, polyphenol oxidase and microflora of mushroom (Agaricus bisporus)

被引：38
|
作者：
Gautam, S [1 ]
Sharma, A [1 ]
Thomas, P [1 ]
机构：
[1] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 1998年 / 49卷 / 01期
关键词：
D O I：
10.3109/09637489809086398
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
An enhancement in the shelf-life of button mushroom (Agaricus bisporus) up to a period of 10 days could be achieved by the application of a gamma ray dose of 2kGy and storage at 10 degrees C. A study of the quality parameters of the mushroom including cap opening, stipe elongation, weight loss, surface microbial load, and polyphenol oxidase activity indicated that the irradiated commodity retained the quality attributes required for its acceptability. The irradiated mushroom showed less brown discoloration compared to non-irradiated controls. The polyphenol oxidase, responsible for causing browning in stored mushroom, was found to have reduced activity in irradiated mushroom.
引用
收藏
页码：5 / 10
页数：6
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