EFFECTS OF DIFFERENT PROCESSING METHODS ON THE SUITABILITY TO DEEP-FREEZING AND STORAGE CHANGES OF COMMERCIALLY CULTIVATED MUSHROOM (AGARİCUS BİSPORUS)

Kader ÇETİN,S. Seçil ERDOĞAN,Şeref AKSU,Serap SOYERGİN Dr. Sözer ÖZELKÖK ,Gülnur F. BİRİCİK

SUMMARY

Yalova-13 and U-1 kinds of culture mushroom (Agaricus bisporus) that developed and produced in establishment of mushroom in Atatürk Horticultural Central Research Institute used in this study that carried out between 1998-2001 years. Eleven different process were applied such as citric acid, ascorbic acid, EDTA and their different combinations and also include control, making wait in solution, spraying solution to samples and scalding and than samples stored as frozen for 2 years, physical, chemical and sensorial analysis realised as 0, 2, 4 and 6 th month for every year.

As result, 3, 6 and 10 numbers process that citric acid, citric acid+EDTA and citric acid+ascorbic acid applications are recommended.

 

 

 

Keywords: Cultural Mushroom, Agaricus bisporus, Frozen Storage, Citric Acid, Ascorbic Acid, EDTA, Technology.