Vacuum Impregnation to modify physico chemical properties and sensory attributes of button mushrooms (slice thickness was 6.5 mm with a 3 to 5 mm cap length)

VacuumImpregnation to modify physico chemical properties and sensory attributes of buttonmushrooms(slice thicknesswas 6.5 mmwith a 3to 5 mm cap length)

vacuum impregnation with ascorbic acid and calcium lactate at 6.7 kPa for 5 min and atmospheric restoration time of 5 min was the most effective to limit adverse changes of color in sliced button mushrooms. In order to limit adverse changes in color in sliced button mushrooms (Agaricus bisporus) during vacuum impregnation Yurttas et al. (2014) applied a solution containing ascorbic acid; citric acid; calcium lactate; and chitosan.

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