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2013 (Vol. 5, Issue: 08)
Article Information:

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

Zhenqiang Xia
Corresponding Author:  Zhenqiang Xia  

Key words:  Browning, drying, glutathione, mushroom, , ,
Vol. 5 , (08): 1100-1104
Submitted Accepted Published
April 23, 2013 May 31, 2013 August 05, 2013

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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  Cite this Reference:
Zhenqiang Xia , 2013. Anti-Browning of Mushroom (Agaricus bisporus) Slices by Glutathione during Hot Air Drying.  Advance Journal of Food Science and Technology, 5(08): 1100-1104.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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