Abstract
The impact of ozone dose and time of ozonization on the selected physicochemical properties of Agaricus bisporus stored for 14 days in 2 °C was investigated. Mushrooms were subjected to gaseous ozone with increasing concentrations of 0.5, 1.0, and 2.0 mg L−1 and applied two times to ozonization: 30 and 60 min. The following parameters were evaluated: weight loss, internal and external color L*a*b* parameters, overall color change (ΔE), browning index (BI), firmness, total phenolic content (TPC), and total antioxidant activity (TAA). After storage, mushrooms had a higher level of firmness, especially for group ozonized with 2 mg L−1 for 30 or 60 min. Mushrooms from group (1 mg L−1) subjected to ozonization within 30 and 60 min had a high ability to neutralize DPPH-free radical (42.45 ± 0.43 and 41.34 ± 0.29, respectively). Exposure of mushrooms to ozone atmosphere does not cause large changes in quality and physical parameters of Agaricus bisporus.
Highlights
IntroductionWhite button mushrooms belong to the Basidiomycota division and Agaricaceae family
White button mushrooms belong to the Basidiomycota division and Agaricaceae family.They are included in the noblest and most valuable mushrooms from a nutritional point of view
The use of various concentrations of ozone dose, time of ozonization, and extension of storage time of mushrooms can have a significant impact on its physicochemical properties
Summary
White button mushrooms belong to the Basidiomycota division and Agaricaceae family. They are included in the noblest and most valuable mushrooms from a nutritional point of view. They are rich in high quality proteins and contain amino acids such as lysine and tryptophan. Chen et al [2], in their studies, assessed the healthful value of Agaricus bisporus and found them to be the best source of vitamin D among all products of non-animal origin. Mushrooms are a good source of dietary fiber, vitamin C, and B complex (riboflavin, niacin, folic acid, thiamine, pantothenic acid, cobalamin, and biotin) [3]
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