date:Feb 18, 2021
Scientists at Dalian Minzu University (China) have found that sodium isoascorbate inhibits the browning of fresh-cut mushrooms.
From investigation on the effect of sodium isoascorbate (SI) on the browning of fresh-cut mushrooms resulted that fresh-cut mushrooms treated with 10 g/L SI showed increased firmness, decreased weight loss, a lower respiration rate, a lower degree of browning, and lower polyphenol oxidase and tyrosinase activity, over 12 d of storage, compared to untreated mushrooms.