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Change in the qualitative characteristics of cultured champignons during storage
DOI: 10.21443/1560-9278-2025-28-3-429-438
Abstract. In the conditions of deficiency of high-quality proteins, especially in developing countries, one of the ways to solve the food problem is cultivation of mushrooms, in particular champignons. Mushrooms contain easily digestible protein and biologically active substances, and are also environmentally friendly and resistant to diseases. The paper considers the dynamics of changes in biochemical parameters of champignons with differently colored surface of champignon caps (white and brown) during storage. The aim of the work is to study the activity of oxidases and their relationship with the content of free tyrosine and ascorbic acid depending on the color of the surface of champignons, including during storage. It has been established that one of the critical problems of the shelf life of mushroom products is the activity of enzymes – diphenol oxidase and ascorbate oxidase. It has been determined that champignons with white cap surface have a looser tissue structure and, as a result, a higher air content in it (up to 43 %), which causes a higher rate of oxidation processes. This leads to more intense darkening and deterioration of the organoleptic properties of mushrooms. During storage of champignons, enzyme activity increases, the content of ascorbic acid decreases, and free tyrosine increases. In mushrooms, these processes are similar at all temperature conditions, but differ in speed. At the same time, champignons with white caps have higher enzymatic activity and better retain vitamin C due to the possible release of its bound form. The results of the study emphasize the need to study both the chemical composition and organoleptic indicators during storage of champignons to determine the optimal storage periods and conditions.
Printed reference: Popova N. A. Change in the qualitative characteristics of cultured champignons during storage // Vestnik of MSTU. 2025. V. 28, No 3. P. 429-438.
Electronic reference: Popova N. A. Change in the qualitative characteristics of cultured champignons during storage // Vestnik of MSTU. 2025. V. 28, No 3. P. 429-438. URL: https://vestnik.mauniver.ru/v28_3_n104/10_Popova_429-438.pdf.
