Structure and composition of mushrooms as affected by hydrogen peroxide wash

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 889-892

  Sapers, G M ^a   Miller, R L ^a   Choi, S W ^b   Cooke, P H ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b Catholic University of Daegu   (South Korea)

Author keywords

Composition; Hydrogen peroxide; Mushrooms; Structure; Washing process

Indexed keywords

AGARICUS BISPORUS; BASIDIOMYCOTA; FUNGI;

EID: 0032750880     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15934.x     Document Type: Article

References (18)

1. AOAC. 1990. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC.
2. AOAC. 1997. Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists International, Gaithersburg, MD.
3. AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists Society, method Ce 1c-89. Amer. Oil Chem. Soc., Champaign, IL.
4. 21CFR. Code of Federal Regulations 21, Parts 170-199, Section 184.1366, April 1, 1992. Government Printing Office.
5. Choi, S.-W. and Sapers, G.M. 1994. Effects of washing on polyphenols and polyphenol oxidase in commercial mushrooms (Agaricus bisporus). J. Agric. Food Chem. 42: 2286-2290.
6. Guthrie, B.D. and Beelman, R.B. 1989. Control of bacterial deterioration in fresh washed mushrooms. Mushroom Science XII (Part II): 689-700. Proceedings of the Twelfth International Congress on the Science and Cultivation of Edible Fungi, Braunschweig, FRG, 1987.
7. Marowski, J. 1992. Carbohydrate nutritional labeling. PittCon Paper. Millipore, Waters Chromatography Division, Industrial Lab Marketing Department.
8. Miller, R.G., Jr. 1981. In Simultaneous Statistical Inference, p. 67. Springer-Verlag, New York.
9. Miyamoto, F., Saeki, M., and Yoshizawa, T. 1993. A sensitive qualitative color test for residual hydrogen peroxide in foods. Jpn. J. Toxicol. Environ. Health 39: 336-344.
10. Paranjpe, M.S., Chen, P.K., and Jong, S.C. 1978. Phenolic and other organic compounds in morphologically different tissues of Agaricus bisporus. Trans. Mycol. Soc. Japan 19: 169-180.
11. Sapers, G.M., Miller, R.L., Miller, F.C., Cooke, P.H., and Choi, S.-W. 1994. Enzymatic browning control in minimally processed mushrooms. J. Food Sci. 59: 1042-1047.
12. Sapers, G.M. 1996. Hydrogen peroxide as an alternative to chlorine. Presented at the 1996 Institute of Food Technologists Annual Meeting, New Orleans, LA, Abstract 59-4.
13. Sapers, G.M., Miller, R.L., and Choi, S.-W. 1995a. Mushroom discoloration: new processes for improving shelf life & appearance. Mushroom News 43(3): 7-13.
14. Sapers, G.M., Miller, R.L., and Choi, S.-W. 1995b. Prevention of enzymatic browning in prepeeled potatoes and minimally processed mushrooms. Ch. 18 in Enzymatic Browning and its Prevention, C. Y. Lee and J.R. Whitaker (Ed.), ACS Symposium Series 600, American Chemical Society, Washington, DC.
15. Sapers, G.M. and Simmons, G.F. 1998. Hydrogen peroxide disinfection of minimally processed fruits and vegetables. Food Technol. 52(2): 48-52.
16. Sheppard, A.J. 1992. Methodology appropriate for fatty acid cholesterol analysis. In Lipid Manual, USFDA, Wm. C. Brown, Publ.
17. Wells, J.M., Sapers, G.M., Fett, W.F., Butterfield, J.E., Jones, J.B., Bouzar, H., and Miller, F.C. 1996. Postharvest discoloration of the cultivated mushroom Agaricus bisperus caused by Pseudomonas tolaasii, P. reactans, and P. gingeri. Phytopathology 86: 1098-1103.
18. Wong, W.C., Fletcher, J.T., Unsworth, B.A., and Preece, T.F. 1982. A note on ginger blotch, a new bacterial disease of the cultivated mushroom, Agaricus bisporus. J. Applied Bacterial. 52: 43-48.