Effect of Citric Acid Dipping Treatment on Bioactive Components and Antioxidant Properties of Sliced Button Mushroom (Agaricus bisporus)

نویسندگان
Jebelli Javan, A ID 1
Nikmanesh, A. ID 2
Maftoon, S. ID 3
Keykhosravy, K. ID 4
Amin Zare, M. ID 5
Bayani, M ID 6
Parsaiemehr, M. ID 7
Raeisi, M. ID 8

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

2 Department of Food Sciences and Technology, Faculty of Agriculture, Islamic Azad University, Damghan Branch, Damghan, Iran

3 Department of Food Sciences and Technology, Faculty of Agriculture, Islamic Azad University, Damghan Branch, Damghan, Iran

4 Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

5 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

6 Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

7 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

8 Department of Public Health, Golestan University of Medical Sciences, Gorgan, Iran

doi
چکیده

Background: White button mushroom (Agaricus bisporus) is a sensitive agricultural crop whose antioxidant properties are decreased during postharvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) was investigated. Methods: Fresh mushrooms soaked in chilled citric acid ...

کلیدواژه‌ها
Citric Acid, Agaricales, Antioxidants