Effect of washing with citric acid or sodium hypochlorite on the sensory and microbiological quality of mushrooms (Agaricus bisporus L.)
- Simón, A. 2
- GonzáLez-Fandos, E. 1
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1
Universidad de La Rioja
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2
Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
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Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
Logroño, España
ISSN: 0146-9428
Año de publicación: 2010
Volumen: 33
Número: SUPPL. 1
Páginas: 273-285
Tipo: Artículo
Otras publicaciones en: Journal of Food Quality
Resumen
The effect of washing with a solution of 10 g/L citric acid or 100 mg/L acidified sodium hypochlorite solution (pH 6.5) on the visual and microbiological quality of whole mushrooms when stored at 3C for up to 13 days was evaluated. The washed mushrooms were compared with water-washed and untreated mushrooms. The color, bacterial blotch incidence and Pseudomonas counts were determined. Washing with citric acid reduced Pseudomonas counts by 2 log units throughout storage and avoided bacterial blotch during 13 days of storage at 3C, but color deterioration was observed. Washing with sodium hypochlorite hardly reduced Pseudomonas and did not avoid bacterial blotch, and even produced mushroom browning. The effect of the washing treatments depended on the initial condition of the mushrooms used. © 2010 Wiley Periodicals, Inc.