Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature

Zivanovic, Svetlana; Buescher, R. W.; Kim, S.K.

doi:10.1111/j.1365-2621.2003.tb12343.x

Cited by 61 publications

(34 citation statements)

References 26 publications

(9 reference statements)

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“…We observe that the degree of hydration of heat-treated mushroom increases with porosity for all temperatures. At equal porosity, the degree of hydration decreases with the treatment temperature, as reported in several previous studies (Baldwin et al 1986;Paudel et al 2015;Schijvens et al 1996;van der Sman et al 2013;Zivanovic, Buescher, and Kim 2003).…”

Section: Change In Mushroom Hydration With Temperaturesupporting

confidence: 65%

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Paudel

Boom

Sman

2015

Food Bioprocess Technol

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In this study, hydration of mushroom as a porous food material has been studied considering their biphasic character. It consists of a solid phase that consists of intertwined hyphae and having cell walls with a swellable polymeric matrix and a pore phase made up by the space in between the hyphae. We have investigated the hydration of mushrooms as a function of initial porosity and thermal treatment. Variation in porosity is induced by the natural variation in the growth of mushroom. Porosity is measured by the weight gain during vacuum infiltration of mushroom caps with the mushroom isotonic solution. The hydration of the heat-treated mushroom shows a linear increase with the porosity of mushroom. Storage of mushroom increases the porosity with the number of storage days, which has also been confirmed with X-ray tomography(XRT) measurements. Finally, we show that the hydration of thermal-treated mushroom has two independent contributions, from porosity and temperature of the heat treatment. Current theories deal only with the latter contribution to the hydration of foods and need to be extended for accounting porosity of the food.

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Section: Change In Mushroom Hydration With Temperaturesupporting

confidence: 65%

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Paudel

Boom

Sman

2015

Food Bioprocess Technol

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“…Its main function is to form the microfibril plates of the fungal cell wall and to enhance cell wall strength. It directly affects the strength of the fungal cell wall (Zivanovic et al, 2003). Glucan is a widely present polysaccharide in the fungal cell wall, accounting for 80%-90% of the cell wall dry weight.…”

Section: Discussionmentioning

confidence: 99%

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Ying

2018

Int J of Food Sci Tech

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Summary Fresh shiitake mushrooms (Lentinula edodes) are prone to texture softening and quality decline during storage. We investigated the effects of prestorage ultrasonic treatment on the textural changes of the mushrooms during storage. We monitored physiological parameters, such as respiration intensity, weight loss, cell wall composition and resistance‐related enzymes activity. The hardness of the ultrasonic‐treated (40 kHz, 80 W L−1, 20 min) mushrooms after 12 days of storage (0.461 N) was significantly higher than the untreated control group (0.286 N). The weight loss and respiration intensity of the ultrasonic‐treated group were significantly lower, whereas the cell wall contents, including glucan and chitin, were significantly higher. The ultrasonic‐treated mushrooms also had higher phenylalanine ammonia lyase, superoxide dismutase and catalase activities. Thus, ultrasound preserves the texture of mushrooms by reducing metabolic rate, maintaining cell wall compositions, activating the activity of SOD and maintaining the activity of PAL and CAT.

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“…Mushrooms may vary in their harvesting date and time, cultivated mushroom variety, harvest batches, storage conditions adopted, and cold chain regime followed (Hertog and others 2007a; Aguirre and others 2008). Post‐harvest, mushrooms immediately start to soften and begin to brown in color due to enzymatic breakdown of plant cells and loss of moisture through respiration (Burton and others 1987; Jolivet and others 1998; Brennan and others 2000; Zivanovic and others 2003; Zivanovic and Buescher 2004; Lespinard and others 2009). This results in reduced product acceptability, as consumer's preference and demand is for white, unblemished and hard textured mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Hardness and Color Evolution of White Button Mushrooms (Agaricus bisporus)

Mohapatra¹,

Bira²,

Kerry³

et al. 2010

Journal of Food Science

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: The quality evaluation of mushrooms was studied by storing fresh white button mushrooms (Agaricus bisporus) for 6 to 8 d, at various controlled temperature conditions (3.5 to 15 °C) and measuring the instrumental textural hardness and color of the mushroom cap for different product batches. A nonlinear mixed effect Weibull model was used to describe mushroom cap texture and color kinetics during storage considering the batch variability into account. Storage temperature was found to play a significant role in controlling texture and color degradation. On lowering storage temperature (i) the extent of the final browning extent in the mushroom after storage was reduced and (ii) the rate textural hardness losses was slowed down. A linear dependence of the final browning index with temperature was found. An Arrhenius type relationship was found to exist between the temperature of storage and storage time with respect to textural hardness. The average batch energy of activation was calculated to be 207 ± 42kJ/mol in a temperature range of 3.5 to 20 °C. Practical Application: This article evaluates how temperature abuse affects mushroom texture and color, applying methods that allow for the consideration of the natural product variability that is inherent in mushrooms. Its results apply to mushroom producers, retail distribution, and supermarkets for effective storage management.

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Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature

Cited by 61 publications

References 26 publications

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

Postharvest Hardness and Color Evolution of White Button Mushrooms (Agaricus bisporus)

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