Abstract
Many chemicals such as citric acid, ascorbic acid hydrogen peroxide and ethylene diamine tetraacetic acid (EDTA) have been used as browning inhibitors as well as to control spoilage during storage and canning operations. In this study, four essential mineral elements were determined in fresh and blanched mushrooms (Agaricus bisporus). The effects of citric acid and EDTA blanching on the copper, zinc, iron and manganese content of mushrooms were investigated. Statistical analysis indicated that the differences in Fe, Cu, Mn and Zn levels between fresh and blanched mushrooms were not significant for citric acid blanching. However, mushrooms blanched with EDTA solutions contained significantly lower concentrations of Fe and Cu than those found in fresh mushrooms on a dry weight basis. © 2000 Society of Chemical Industry
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
