Study on the preservation of mushrooms by chemical methods

doi:10.13386/j.issn1002-0306.2012.24.058

Study on the preservation of mushrooms by chemical methods[J]. Science and Technology of Food Industry, 2012, (24): 382-384. DOI: 10.13386/j.issn1002-0306.2012.24.058

Citation:

Study on the preservation of mushrooms by chemical methods[J]. Science and Technology of Food Industry, 2012, (24): 382-384. DOI: 10.13386/j.issn1002-0306.2012.24.058

Citation:

Study on the preservation of mushrooms by chemical methods[J]. Science and Technology of Food Industry, 2012, (24): 382-384. DOI: 10.13386/j.issn1002-0306.2012.24.058

Study on the preservation of mushrooms by chemical methods

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Using sensory evaluation, browning degree, weight loss and respiratory intensity as indicators, effect of sodium pyrophosphate, sodium chloride and hydrogen peroxide on the preservation of mushrooms during storage were studied. The result showed that the effect of complex chemicals were better than the chemical alone, 3.0% H2O2+0.2g/L NaCl presented optimum effect.

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Study on the preservation of mushrooms by chemical methods

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