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
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