The influence of 0.3% CaCl 2 added to irrigation water on mushroom tyrosinase activity and postharvest browning was examined. Calcium concentration of mushrooms was significantly increased with the addition CaCl 2 to irrigation water but had no effect on inherent tyrosinase activity but reduced postharvest browning. The CaCl 2 had even more pronounced improvement in shelf life as indicated by reduced browning following a standard bruising treatment. Transmission electron micrographs indicate that increased levels of calcium in mushrooms irrigated with CaCl 2 may have decreased browning by increasing vacuolar membrane integrity; thereby reducing the opportunity for tyrosinase to react with its substrates.
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KUKURA et al. (1998) studied this question.
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