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Studies on canning of button mushroom Agaricus bisporus for improved

quality

Article · December 2003

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Mushroom Research 12 (2) : 117-120,2003

Studies on canning of button mushroom Agaricus bisporus

for improved quality

T Arumuganathan, RD Rai, V Chandrasckar and

Anil Kumar Hcmakar
National Research Centre for Mushroorn,ICAR,
Charnbaghat, Solan (HPJ - 173213

ABSTRACT

Studies were conducted to optimise the blanching

, time, soaking time and concentration of
ethylene diamine tetra acetic acid (EDTA), as an alternative to potassium metabisulphite and
citric acid, for improved quality in the canned white button mushroom (Agaricus bisporus). It was
observed that 5 minute blanching time, 5 minute soaking time and 125 ppm EDTA resulted in the
improvement of quality and quantity ofthecanned white button mushroom.

Keywords: Button mushroom, Agaricus bisporus, canning, EDTA, postharvest technology, processing

Mushrooms contain about 90 per cent moisture as per the demand. Dang et al.5 conducted
and are rich in good quality protein, vitamins, fibre, experiments on the influence of various
and minerals and are low in calories'. Production and pretreatments on the yield and quality of the canned
consumption of the mushrooms, especially of the mushrooms and reported that presoaking of
button mushroom (Agaricus bisporus), has registered mushrooms in water reduced the canning losses and
tremendous increase in the recent past. However, in increased the product yield. Dang and Singh' found
the peak periods of seasonal as well as commercial ascorbic acid, ethylene diamine tetra acetic acid
production i.e., winters, gluts and distress sales are (EDTA), sulphur dioxide and citric acid as useful
becoming increasingly common primarily due to the adjuncts in the canning of mushroom for improving
poor shelf-life of the mushroom'. Among various the colour. Srivastava et at." studied the effect of
methods employed for its preservation, canning is the soaking and various chemical additives on the yield
most frequently adopted method on commercial scale and the quality of canned mushroom and found that
both for domestic consumption as well as exports 9.". treated canned mushrooms showed satisfactory
White button mushrooms are preferred over other drained weight and better colour. Coskuner and
types of mushrooms for canning'. Almost entire Ozdemir ' explored the possibilities of using EDTAas
foreign trade of the mushroom from India is in the browning inhibitor as well as to control spoilage
canned form. White button mushroom is canned as during storage and canning operations. The present
wholes, halves, slices and also as stems and pieces, study was undertaken with the objective to optimise

an international journal of mushroom research 117

the blanching time, soaking time and the prevent stack burning especially in cans placed at the
concentration of EDTA to improve the quality of the centre oflarge stacks. Cooling was done by placing
canned button mushroom. the cans in a water tank having fresh cold water. This
process was repeated until the temperature of can
MATERIALS AND METHODS
reached equilibrium with atmospheric temperature.
Freshly harvested white button mushroom Agaricus
The outer surface of the can was wiped dry as
bisporus was obtained from the Test-cum-
even small traces of moisture are likely to induce
Demonstration Facility (TDF) of the National
rusting. The cleaned and dried cans were labeled and
Research Centre for Mushroom, Solan and the
kept for storage at the ambient temperature for
canning was done in the Postharvest Technology
further observations. The whiteness was measured by
Laboratory using the Canning Line manufactured by
comparing the samples with each other. Treatments
Mis B.Senand BarryCo. New Delhi.
were replicated thrice.
The harvested mushrooms were sorted out for
RESULTS AND DISCUSSION
any damage or discolouration and graded according
to size; the stems were cut to a length of Observations on drained weight, head-space and
approximately 0.5-1 em '. These mushrooms were spoilage are presented in Table I. It is evident from
washed with water. The cleaned mushrooms were the table thatthe treatment with 6 min blanching time,
blanched in stainless steel kettles filled with a boiling 5 min soaking time and 150 ppm EDTA gave the
solution of varied concentrations of EDTA lowest weight and the highest total weight was
(100,125,150 ppm) for various periods (4,5,6 min) to recorded in the treatment 5 min blanching, 5 min
inhibit the enzymatic activity and to inactivate micro soaking and 125 ppm EDTA. The treatment 5 min
organisms. The foam developed during the blanching blanching time with 0 min, 5 min, 10 min soaking
was constantly removed. After blanching, the time gave the next best total weight. These results are
mushrooms were soaked in water for different in agreement with the results of Kapoor s that,
periods (0,5, I0 min). Cleaned tin cans of size A - I blanching of mushrooms helped in obtaining good
tall, free from dust or any other foreign matter were quality canned product. In case of drained weight, the
used for this purpose.· All the cans were sterilized lowest weight was recorded in the treatment 4 min
before use. The blanched mushrooms were filled in blanching time, 5 min soaking time and 150 ppm
cans by hand without bruising them. Brine solution, EDTA. Highest drained weight was recorded by the
same as used for blanching, was filled in the cans after treatment 5 min blanching time, 5 min soaking time
bringing its temperature to 90°C'. After filling, the and 125 ppm Elj'TAconcentration.
cans were exhausted by passing them in the exhaust
box to remove any entrapped air and other occluded Drained weight of all the treatments was more
gases from the product to ensure a longer shelf-life. than the. recommended drained weight of 240 g. It
The temperature in the centre of the cans reached upto ranged from the minimum of 240 gm to a maximum
85°C and the cans were kept at this stage for 10 of 266 g. The highest drained weight as well as the
minutes and sealed immediately using double total weight of 266 g and. 539 g respectively, were
seamer. For sterilization, the batch process was used obtained from the treatment 5 min blanching time, 5
in which cans were placed in an autoclave and min soaking time and 125 ppm EDT A concentration.
sterilized for 30 minutes at 15 psi (1.06kg/sq.cm) Mushrooms exposed to 6 min blanching, 5min
pressure. The sterilization temperature was soaking and 150 ppm EDTA recorded less drained
maintained below 118°C to decrease discolouration weight. The loss in mushroom weight is caused by the
and to avoid burnt taste. The sterilized cans were removal of water as well as solid waste from the
immediately cooled to stop over-cooking as well as to mushroom tissues during this processing operation to.

118 an internationaljournal of mushroom research

Table 1. Effect of various treatments on the total weight, drained weight and whiteness of canned mushrooms.

Blanching Concentration Soaking Total Drained Brine Head

time of EDTA Time can weight weight space whiteness
(min) (ppm) (min) weight (g) (g) (mm)
(g)

4 100 0 522 246 206 10 ++

4 100 5 523 245 208 15 +++
4 100 10 526 246 209 9 ++
5 100 0 528 251 206 12 ++
5 100 5 528 249 209 11 +++
5 100 10 526 246 209 12 ++
6 100 0 527 247 210 10 ++
6 100 5 526 250 206 13 +++
6 100 10 527 249 207 II ++
4 125 0 525 243 212 15 +++
4 125. 5 524 248 205 11 +++
4 125 10 529 248 211 9 +++
5 125 0 528 249 209 9 ++++
5 125 5 539 266 203 9 ++++
5 125 10 528 247 211 8 ++++
6 125 0 527 245 212 12 +++
6 125 5 528 243 214 10 +++
6 125 10 525 239 215 8 +++
4 150 0 535 253 211 6 ++++
4 150 5 527 240 217 10 ++++
4 150 10 522 240 212 9 ++++
5 150 0 527 249 208 12 +++
5 150 5 523 252 201 13 +++
5 150 10 526 240 216 12 +++
6 150 0 517 • 253 193 15 +++
6 150 5 508 248 190 15 +++
6 150 10 509 245 193 13 +++
6 (control) 0 5 512 242 200 II +
CDr 0.05) 0.59 0.84 0.64 2.2

+=Fair ++=Good +++=Better ++++=Best

Whiteness of the canned mushroom was greatly mm to 15 mm and this is within the recommended
influenced by the concentration of EDTA. limit of 15 mm and it was also found that the brine
Mushrooms treated with 125 ppm and 150 ppm solution after draining the mushrooms did not contain
EDTA showed the more whiteness than treated with any mushroom pieces. Almost all the treatments
100 ppm EDTA. There was no significant increasJ.in were at par with each other in terms of total weight
the whiteness with 150 ppm than with 125 ppm. and final drained weight. But at the same time, while
Blanching time too had significant effect on the observing the whiteness of the canned mushroom, the
whiteness; brighter values were registered for the mushrooms blanched for 5 min and soaked for 5 min
mushrooms blanched for 4 and 5 min than 6 min. showed superior whiteness than other treatments.
The increase and decrease in blanching time and
In all the treatments, the head space ranged from 6

an international journal of mushroom research 119

soaking time adversely affected the whiteness. 4. Dang RL and Singh RP 1978. Indian Mushroom Sci
Sandhu and Aggarwal" have also reported better 1:215-223
colour retention when the button mushrooms were 5. Dang RL, Singh RP and Gupta AK 1978.
Technologist June :23-25
blanched for 3min. In view of the canned mushroom's
6. Kapoor IN 1989. Mushroom Cultivation ppl5,
good quality and acceptability, the blanching time of
ICAR, New Delhi
5 min and soaking of 5 min after blanching and 125
7. Lal BB and Sharma KD 1995. In Advances in
ppm EDTA is recommended for canning of the white
Horticulture(Mushroom)-Vol 13 (KL Chadha and
button mushroom. SR Sharma, eds.),pp. 553-565, Malhotra Publishing
House, New Delhi
ACKNOWLEDGEMENT
8. Sandhu KS and Aggarwal Poonam 2001. J Res
PunjabAgric Univ 38: 53-57
Authors are thankful to Dr. R.P. Tewari, Director,
9. Saxena Sand Rai RD 1990. Postharvest Technology
National Research Centre for Mushroom, Solan for
of Mushrooms. Technical bulletin NO.2. National
encouragement and providing the facilities for this
Research Centre for Mushroom, Solan (H.P.)
study. 10. Singh RP, Dang RL, BhatiaAKand GuptaAK 1982.
Indian Food Packer36:32-36
REFERENCES
11. Singh Sudhir, Ganesh Kumar C and Shivashraya
I. Azad KC, SrivastavaMP, Singh RC and ShannaPC Singh 1995. Indian Food Industry 14: 38-46
1987.IndianJ Mushrooms la-13:21-29 12. Srivastava RK, Shukla KG, Tripathi MP,
2. Bano Z and Rajarathnarn S 1988. C.R.C. Critical Joshi M and Verma RA 1987. Progressive
Reviews in Food Science and Nutrition 27: 87-158 Horticulture 19: 319-324
3. CoskunerYandOzdemirY 2000.JSciFdAgri 80:
2074-76

120 an international journal of mushroom research

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