|Table of Contents|

Effects of Allicin Treatment on Preservation of Agaricus bisporus

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年11
Page:
82-88
Research Field:
Publishing date:

Info

Title:
Effects of Allicin Treatment on Preservation of Agaricus bisporus
Author(s):
DAI Huiqin1; LIU Shuze1; GAO Qi1; YU Haixia1; YAO Lianmou2; 3; QIAO Yongjin2; 3
(1.Binzhou Academy of Agricultural Sciences,Binzhou,Shandong 256600;2.Agri-food Storage and Processing Research Center,Shanghai Academy of Agricultural Sciences,Shanghai 201403;3.Shanghai Agricultural Products Preservation Processing Engineering Technology Research Center,Shanghai 201403)
Keywords:
Agaricus bisporus; allicin; appearance; shelf-life
PACS:
-
DOI:
10.11937/bfyy.20214572
Abstract:
Agaricus bisporus was used as the test material to spray with 0 g?L-1,0.2 g?L-1,0.6 g?L-1 and 1.0 g?L-1 allicin,and stored for 10 days under (1±0.5)℃.The sensory quality,weight loss rate,color difference,soluble solids content,soluble protein content,soluble sugar content and amino acid content of each treatment were measured,and the effect of allicin treatment on the quality of Agaricus bisporus during postharvest storage was studied,in order to provide reference for the application of allicin in fruit and vegetable preservation.The results showed that 0.2 g?L-1 allicin treatment could maintain the appearance and color of Agaricus bisporus.Allicin treatment effectively reduced the weight loss of Agaricus bisporus.Allicin treatment effectively maintained the contents of soluble solids,soluble protein and soluble sugar in Agaricus bisporus,and delayed the degradation of amino acids.In summary,allicin treatment helped to maintain consumers favorite appearance color and nutritional characteristics,and could reduce the biochemical and physical and chemical quality loss of Agaricus bisporus,thereby extending its shelf life.

References:

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Last Update: 2022-07-19