Effects of Two Compound Preservatives on Agaricus bisporus
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Abstract:
Effects of two compound preservatives on the preservation quality of Agaricus bisporus during refrigeration storage were investigated. The harvested Agaricus bisporus were seperately immerged in ginger compound preservative, garlic compound preservative and distilled water (control) for 3 min, then packaged with polyethylene film after drying and stored at 4 ℃. The sensory, physiological indices and nutrition quality of Agaricus bisporus were evaluated periodically. After a 18-day storage at 4 ℃, weight loss rate of Agaricus bisporus treated with ginger compound preservative and garlic compound preservative were decreased by 51.34% and 33.27%, respectively, which the browning degree of the samples were decreased by 10.15% and 15.73%, respectively, compared with control group. Their soluble solids contents (4.69%, 4.56%) and soluble protein contents (755.40 μg/g, 798.31 μg/g) were significantly higher than those in control group(P?0.01). After treated by ginger compound preservative and garlic compound preservative, the contents of cellulose of Agaricus bisporus were 35.67mg/g and 33.76 mg/g, respectively, and their nitrite contents were of 3.45 mg/kg and 3.65 mg/kg respectively, both of which were significantly lower than those of control group (P?0.01). In addition, total acidity and PPO activity of the samples remained at lower level. Therefore, the two compound preservatives greatly improved the preservation quality, prolonged storage life of Agaricus bisporus.
