期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：9
页码：619-624
DOI：10.19026/ajfst.11.2738
出版社：MAXWELL Science Publication
摘要：Browning is one of the most important factors affecting the quality of postharvest agaricus bisporus. In the study, the changing rules of L*, a*, b* value and Browning Degree (BD) were studied during the browning of agaricus bisporus mushroom cover. The correlation of these changes and browning was discussed and equations between color indices and browning degree were developed. Based on it, the prediction models for the browning degree of the postharvest agaricus bisporus was established. The results indicated that, color indices of L*, a*, b* could be used to quantify the browning degree and L* value was most highly correlated to the browning degree and equations between L value and browning degree were developed under different temperatures. Based on ∑R2, the zero-order kinetics model is used as the prediction model for the browning degree of the postharvest agaricus bisporus based on color parameters: Through comparing correlation between predicted values and actual values, the prediction model for the browning degree of the postharvest agaricus bisporus was validated.
