ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Agaritine concentrations were determined in both fresh and processed mushrooms using HPLC. Agaritine concentrations (% of fresh weight) of fresh mushrooms varied considerably among 14 lots from 10 different sources; the range was 0.033% to 0.173% and the average was 0.088%. Postharvest storage for 5 days at both 2°C and 12°C reduced original agaritine content by as much as 68%. Freezing, storage for 30 days at −25°C and subsequent thawing reduced agaritine by about 74%. Bisulfite treatment prior to freezing and freezing rate was found to have no significant effect on agaritine content. Canning operations reduced agaritine levels by as much as 87%; approximately 66% was removed during blanching and the remainder by thermal processing and storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb04978.x
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