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Physico‐chemical and nutritional studies on vinegar dips for shelf life extension of Agaricus bisporus
Author(s) -
Singh Mohini Prabha,
Nikhanj Pooja,
Sodhi Harpreet Singh
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14706
Subject(s) - postharvest , agaricus bisporus , food science , shelf life , mushroom , sugar , chemistry , flavor , polyphenol oxidase , horticulture , biology , biochemistry , peroxidase , enzyme
Preservation in vinegar extends the storage of many food commodities. Since, Agaricus bisporus , an extensively cultivated mushroom is perishable, it demands for postharvest processing to improve its marketability. The present study deals with preparing different dipping solutions using synthetic and natural vinegar for button mushrooms’ storage @ 4.5% and 5% acidity with addition of sugar and black pepper. Physico‐chemical and nutritional studies were carried out on both vinegar types for 6 months at room temperature. It was observed that color, texture, moisture, and pH ranges superior for 4.5% acidity of vinegar. Polyphenol oxidase and antioxidant activity, vitamins (niacin, thiamine), and nutrients (protein, carbohydrates, fats, free amino acids, and fibers) showed minimum changes during storage of 4.5% natural vinegar dip up to 4 months. The study, thus, proposed this preservation method to give better storage stability to mushroom dips for 4 months at room temperature when unopened while 1 month when opened. Practical applications Present study provides preservation method for long‐term storage of Agaricus bisporus . This commonly available button mushroom is perishable in nature due to loss of evaporation and no cuticle and thus, demands for postharvest processing to improve its marketability. Vinegar dips preparation, both natural, and synthetic, thus, will help to reduce the postharvest losses and increase the shelf life stability of button mushrooms to be used all round a year. Moreover, addition of salt, black pepper, and sugar would enhance flavor attributes and sugarcane vinegar would add to the nutritional attributes improving the overall quality of the final product.