Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.

@article{Gao2014BrowningIA,
  title={Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.},
  author={Mengsha Gao and Lifang Feng and Tianjia Jiang},
  journal={Food chemistry},
  year={2014},
  volume={149},
  pages={107-13}
}
The effect of essential oil fumigation treatment on browning and postharvest quality of button mushrooms (Agaricus bisporus) was evaluated upon 16 days cold storage. Button mushrooms were fumigated with essential oils, including clove, cinnamaldehyde, and thyme. Changes in the browning index (BI), weight loss, firmness, percentage of open caps, total phenolics, ascorbic acid, microbial activity and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD… CONTINUE READING