Effect of Three Plant Extracts on Color and Quality of Mushroom(Agaricus bisporus) Slices during Blanching

In order to select the effective browning inhibitors, the impact of water blanching followed by soaking in plant extracts solution on color and quality of mushroom(Agaricus bisporus) slices were investigated. These pre-treatments, including soaking in rhizoma atractylodes, lophatherum gracile and papaya extracts solution combined with water blanching, can inhibit the browning of the mushroom slices to some extent, and the best treatment concentration were 0.5, 2.0 g/L and 2.0 g/L, respectively. Blanching can significantly reduce the ascorbic acid and total phenol content of mushroom slices. However, those mushrooms undergoing soaking in three plant extracts solution and blanching, as opposed to soaking in water and blanching, exhibited higher ascorbic acid and total phenol content.