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Anti-Browning of Mushroom (Agaricus bisporus) Slices by Glutathione during Hot Air Drying

Author(s): Zhenqiang Xia

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 8;
Start page: 1100;
Date: 2013;
Original page

Keywords: Browning | drying | glutathione | mushroom

Browning of mushroom tends to occur during hot air drying due to Poly Phenol Oxidase (PPO), while glutathione is known for its ability to inhibit the activity of PPO and browning. In this study, the efficacy of glutathione in inhibiting browning on mushroom slices was estimated. Browning of mushroom slices treated with glutathione was monitored during hot air drying. PPO activity in mushroom was inhibited by 98.2 with 0.08% glutathione. Compared with the control, mushroom slices treated with glutathione showed no browning during hot air drying. These results indicate that application of glutathione is a promising method of Anti-browning of mushroom by glutathione during hot air drying.
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