Effects of citric and ethylenediaminetetraacetic acids on brown mushroom (Agaricus brunnescens) stored in different temperatures
This study was conducted in order to determine the effects of citric acid or ethylenediaminetetraacetic acid (EDTA) on brown mushroom stored at 0, 4 or 7°C. Brown mushrooms were harvested at the 1st flush, and then treated with citric acid or EDTA for 3 min with a dose of 40 g L‑1. Non-treated mushrooms were evaluated as control. Treated and untreated mushrooms were covered with stretch film by placing into the polystyrene foam plates. Packed mushrooms were stored at 0, 4 or 7°C at 90% relative humidity for 15 days. Changes of mushroom quality parameters were determined at 3 days intervals. With the extension of the storage period, weight loss was found higher at 7°C than at 0°C. The color of the mushrooms treated with EDTA became partially darker, thus, L* value was lower compared to the other treatments. These values showed declining trend during storage period and effects of treatments and storage temperatures were found limited. Firmness of EDTA treated mushrooms were measured lower than the other treatments after 12 and 15 days of storage. Besides the negative effects of EDTA on color, untreated mushrooms had the higher scores even after 15 days of storage at 0 and 4°C in terms of appearance. The results showed that brown mushrooms treated with citric acid could be stored successfully for 12 days at 0 and 4°C. Untreated ones could be stored for 15 days in both temperatures.
Ikiz, O., Şen, F., Tüzel, Y. and Eren, E. (2020). Effects of citric and ethylenediaminetetraacetic acids on brown mushroom (Agaricus brunnescens) stored in different temperatures. Acta Hortic. 1275, 163-170
weight loss, firmness, appearance, phenolic compounds, color