Physicochemical and Nutritional Characteristics of Organic Acid-Treated Button Mushrooms (Agaricus bisporous)

An effort was made to evaluate the effectiveness of organic acids to improve the quality and shelf life of button mushroom (Agaricus bisporous). Shelf life of malic acid-treated mushrooms was improved to a significant level (p < 0.05) in terms of increased whiteness and texture. Sensorial properties, chemical components, and dietary fibers of treated mushrooms remained unaltered. Antioxidant levels of treated mushrooms to scavenge free radical of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), polyphenolics content, flavonoids content, and superoxide dismutase activity were not affected. For determining the effectiveness of malic acid as a sanitizer, mushroom slices were artificially inoculated with five foodborne pathogens. Of the pathogens tested, Escherichia coli O15:H7 and Cronobacter sakazakii were inactivated to the maximum; Salmonella typhimurium, Listeria monocytogenes, and Campylobacter jejuni were also reduced significantly (p < 0.05) following storage for up to 5 days at 15A degrees C with 2% and 4% of malic acid. Negligible growth was observed upon storage of treated mushrooms at 4A degrees C. The results of our study suggested malic acid treatment as an economical minimal processing strategy for edible mushrooms.