Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature

Abstract

ABSTRACT Pasteurized mushrooms had firmer texture and lighter color compared with those that were retorted. Addition of acid and retorting temperature resulted in extensive softening of mushrooms and solubilization of proteins and polysaccharides that diffused into brine. Total chitin was not affected by applied treatments and did not appear to be related to texture alteration of processed mushrooms. Extensive solubilization caused by acidification and retortion resulted in reduction of cell diameter and enlarged intercellular space within the cap tissue. Mild acidification of sterilized samples reduced discoloration compared with the control, but further acidification resulted in considerable darkening. In contrast, tissue and color of pasteurized mushrooms seemed to be unaffected.