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Calcium Chloride Added to Irrigation Water of Mushrooms ( Agaricus Bisporus ) Reduces Postharvest Browning
Author(s) -
KUKURA J.L.,
BEELMAN R.B.,
PEIFFER M.,
WALSH R.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15763.x
Subject(s) - browning , postharvest , agaricus bisporus , chemistry , mushroom , calcium , food science , tyrosinase , horticulture , biochemistry , biology , enzyme , organic chemistry
The influence of 0.3% CaCl 2 added to irrigation water on mushroom tyrosinase activity and postharvest browning was examined. Calcium concentration of mushrooms was significantly increased with the addition CaCl 2 to irrigation water but had no effect on inherent tyrosinase activity but reduced postharvest browning. The CaCl 2 had even more pronounced improvement in shelf life as indicated by reduced browning following a standard bruising treatment. Transmission electron micrographs indicate that increased levels of calcium in mushrooms irrigated with CaCl 2 may have decreased browning by increasing vacuolar membrane integrity; thereby reducing the opportunity for tyrosinase to react with its substrates.