White button mushroom (Agaricus bisporus): Composition, nutritive value, shelf-life extension and value addition Sharma Surabhi*, Vaidya Devina Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, H.P., India. *E-mail of corresponding author: surbhisml@gmail.com
Online published on 9 November, 2012. Abstract Agaricus bisporus is the most widely cultivated species of edible mushrooms comprising about 32% of the world production. It is a good source of high quality proteins, amino acids, carbohydrates, vitamins (mainly vitamin C and vitamin B-complex) and minerals, such as iron, calcium, phosphorous, potassium, selenium and dietary fibre. The dietary fibre content of Agaricus bisporus is attributed to the presence of polysaccharide chitin in its cell walls. Mushrooms are rich sources for antioxidants like lectins, terpenoids, beta-glucans, ascorbic acid, tocopherols and carboxylic acids. Agaricus bisporus is highly perishable and has a short shelf life of 3–5 days at 2°C and around 1–2 days under ambient (Temp. 25 ± 2°C, RH 70%) conditions. The short shelf-life of white button mushroom is an impediment to the distribution and marketing of the fresh produce. Accelerated physiological, morphological and microbial changes lead to browning and sliminess in addition to early breaking of the veil, expansion and darkening of the cap and gills and elongation of the stem. To increase the postharvest life of button mushroom different treatments like precooling, packing, irradiaition and processing techniques have been successfully utilized. The present review highlights the nutritional quality, health promoting phytonutrients, functional properties and shelf-life extension of white button mushroom along with their potential application. Top Keywords Agaricus bisporus, White button mushroom, Processing, Shelf-life extension. Top |