Optimization of button mushroom browning inhibition using response surface methodology

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Published

2018-09-30

DOI:

https://doi.org/10.5958/0974-0112.2018.00079.8

Keywords:

Agaricus bisporus, dehydration, citric acid, aloe vera gel, drying time.
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Issue

Vol. 75 No. 03 (2018): Indian Journal of Horticulture

Section

Articles

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Copyright (c) 2018 Indian J. Hortic.

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Vijay Singh Meena ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab
  • Sakharam Kale ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab
  • Manoj Kumar Mahawar ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab
  • Kirti Jalgaonkar ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab
  • Bharat Bhushan ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab
  • Bibwe Bhushan ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab
  • Ajinath Dukare ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, Punjab

Abstract

Post-harvest browning of fresh button mushroom (Agaricus bisporus), was inhibited by conducting a trial using three independent process variables viz. citric acid (0.1, 1.0 and 1.5%), aloe vera gel (50, 60 and 70%) and drying time (6, 7 and 8 h). Drying of harvested mushroom was done in a cabinet dryer at 60 ± 3ºC. Response surface methodology was adopted for experimental design and optimization of process variables. Five minutes dip of mushroom in 60% aloe vera gel along with 1% citric acid and its subsequent drying at 60°C for 7 hours was found best in retaining the desirable traits viz. color, pH (6.52), TSS (6.38ºBrix), ascorbic acid (6.92 mg/100g) and moisture content (12.16%). Results showed that the data were adequately fitted into second-order polynomial models developed by response surface me thodology.

How to Cite

Meena, V. S., Kale, S., Mahawar, M. K., Jalgaonkar, K., Bhushan, B., Bhushan, B., & Dukare, A. (2018). Optimization of button mushroom browning inhibition using response surface methodology. Indian Journal of Horticulture, 75(03), 470–474. https://doi.org/10.5958/0974-0112.2018.00079.8

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