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KMID : 0380619900220050509
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.509 ~ p.513
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Browning and Color Characteristics in Mushrooms(Agaricus bisporus) As Influenced by Ionizing Energy
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Abstract
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Browning and color characteristics of stored mushrooms (Anricns hisporrrs) following ionizing irradiation were investigated in connection with quality deterioration. The phenolic compounds of stored mushrooms showed a gradual decreasing tendency, while extractable browning pigments apparently rose from around 3 days of storage under the conditions of 9 ± 1℃ , 80 ± 7% RH and packaging with a corrugated paper box wrapped up in PE. Υ-irradiation at 2 to 3 kGy resulted in a significant reduction of their changes. Immediately after treatment, irradiated mushrooms were more discolored, i.e. a lower Hunter L value and higher Hunter a and b values than control. However, the subsequent storage for 15 days resulted in a preventive influence of ionizing energy on mushroom discoloration. This beneficial effect of ionizing energy was somewhat higher in the pilei than in the stipes of mushrooms and was found to increase lineally with increasing doses up to 3 kGy.
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