CONTROL OF BROWNING IN MUSHROOMS

Control of Browning in Mushrooms



Abstract

Mushrooms have a condensed post harvest shelf life equated to bulk vegetables, due to a very high metabolic achievement and high water content, generating them prone to microbial spoilage and to exhibit enzymatic browning. Storage conditions and natural goods variability are both noteworthy factors that affect the authorities of mushrooms, and both of them can be treated engaging monitoring systems. In lead to examine the appearance of the temperature and relative humidity on the whiteness forfeit and attainment of brown spotting, an photo analysis system wills employ. Twenty five batches of  mushrooms will be subjected to combinations of three storage temperatures (T) (5 °C, 15 °C and 25 °C) and three storage relative humidity (RH) (70%, 80% and 90%). Further validation experiments will be implemented at smaller and higher temperatures.

Control of Browning in Mushrooms

Introduction The calm of browning in fruits and vegetables hinges upon an grasp of the mechanism(s) responsible for browning in fruits, vegetables and seafood's, the properties of polyphenol oxidase enzyme(s), their substrates and inhibitors, and the chemical, biological and physical factors which affect each of these parameters. Once construed these mechanisms may be realized in either preventing the browning reaction, or slowing its rate, consequently carrying on the shelf life of the product.

Mushrooms have a condensed postharvest shelf life of 3-4 days equated to bulk vegetables, mostly because they have no cuticle to shield them from physical or microbial criticize and water loss. The cultivated mushroom (Agaricus bisporus) is highly exposed to disfigurements caused by a range of bacterial and fungal single-celled organisms, and discolouration induced by bruising, storage and physiological disorders (Vízhányó and Felföldi, 2000). In the same way, they have a very high respiration rate and high water content, generating them prone to microbial spoilage. Finally their high tyrosinase and phenolic content creates them very exposed to enzymatic browning (Brennan et al., 2000).

The main processes which contribute to loss in quality later harvest are (i) discolouration, (ii) browning, (iii) loss of closeness, (iv) sinking implement loss and (v) texture modifications ([Burton and Noble, 1993] and [Berendse, 1984]). The colour and the shape of the cap is the bulk noteworthy debate of fresh mushrooms, since it is the first unique consumers identify (Brosnan and Sun, 2004).

After harvest the mushroom colour leisurely modifications from white to brown, due to the attainment of browning and maybe bacterial blotching, where the growth of the stipe and the cap continues. The cap growth results in gradual possibility of the mushroom cap (Lukkasse and Polderdijk, 2003).

Despite the actions of agricultural demonstration, classification and packaging, one of the main difficulties in mushroom demonstration is the uncontrollable appearance of the natural goods variability. From a retailer point of outlook dissimilar batches of mushrooms draw seal at a dissimilar maturity point in time and interior every batch there is natural goods heterogeneity. This variability results in noteworthy losses from the retailer-producer point of outlook and monitoring webs can assist to examine and manage this natural ...