Optimization of button mushroom browning inhibition using response surface methodology

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.