Phenol oxidases of Button Mushroom [Agaricus bisporus (Lange) Imbach]:Implications during processing

Indrani, R. (2007) Phenol oxidases of Button Mushroom [Agaricus bisporus (Lange) Imbach]:Implications during processing. [Student Project Report]

PDF PR-244.pdf Restricted to Repository staff only Download (887kB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Mushroom browning is a major biochemical event after harvest. It is one of the main features besides texture and cap opening considered in the ‘quality spectrum’ defined by Gormley and Mac Canna (1967). Particularly in the case of white strains,browning assumes greater importance in determining marketability and consumer acceptability. Mushroom browning has economic consequences, and those varieties which develop discoloration lesions as a result of storage or mishandling during picking are judged to be of low quality and hence of low commercial value (Burton, 1998). Mushrooms are highly perishable lacking protective covering of suberin or cutin, unlike most of the fresh fruits and vegetables. Due to loss in moisture content at room temperature, there will be breakage of tissues, thereby the phenolic content and its oxidizing enzymes resume the activity thus ensuing discoloration. Browning or discoloration results from the action of O-phenol oxidase (Polyphenol oxidase,Tyrosinase) on phenolic compounds (Murr and Morris, 1975). The oxidized phenolics (quinones) polymerize to form brown or black melanin pigments depending on the mushroom species (Moore and Flurkey, 1989; Rajarathnam et al., 1998). The present study was instituted to have basic information on the quantitative spectrum of phenolic compounds particularly the system of spectrum of phenoloxidase, various factors influencing these phenoloxidase systems, so that eventual use of conditions curtailing enzymatic discoloration could result in prevention of discoloration of mushrooms whilst processing.
Uncontrolled Keywords:	Button Mushroom Phenol oxidases processing mushrooms
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 05 Processing and Engineering 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jul 2007 10:55
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1335

Actions (login required)

View Item