Acid-Blanching and EDTA Effects on Yield, Quality and Microbiological Stability of Canned Mushrooms


  • Paper No. 8207 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

  • Partial financial support for this project was received from the Mushroom Cooperative Canning, Giorgio Foods, Inc. and the Ben Franklin Partnership Program of the Commonwealth of Pennsylvania.


A new process involving acid-blanching and addition of ethylenediaminetetra acetic acid (EDTA) to canning bring (ABC process) was compared with the standard commercial method (SCM) for effects on yield, quality and microbiological stability of canned mushrooms. Yields were not significantly affected by the ABC process compared to the SCM, but the ABC process resulted in significant improvement in color and texture of the canned products. Spoilage from natural mcsophilic and thermophilic bacteria of cans receiving less than recommended thermal process was significantly reduced by the ABC compared to the SCM process. Comparison of the ABC process with the SCM (Fo 7.5 vs 15) in a commercial cannery confirmed the feasibility and potential of the ABC process at reduced Fo to improve quality and increase microbial stability of canned mushrooms.