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Abstract: The influence of calcium chloride in the water used to ungate cultivated mushrooms (Agaricus bisporus) was examined for its effects on protein and nitrogen content of the fresh mushroom, canned product yield, and quality Four crops of off-white hybnd mushrooms were grown at the MTDF Two watering treatments were employed a control treatment of tap water with 50 ppm chlorine added using calcium hypochlonte and an expenmental treatment with 0 3% calcium chloride added to tap water starting eight days after casing Protein analysis indicated the irrigation treatments did not affect protein content of the mushrooms However, there were significant differences in protein content in mushrooms from different flushes of the crop cycle independent of treatment No differences were found m the total nitrogen content of the mushrooms due to the expenmental treatments However, there was a significant increase in the total nitrogen content, independent of treatment, in each of the first three flushes of the crop cycle Canned product yield and color were significantly improved by the addition of calcium chloride to the irrigation water Correlations were found between the canned product yield and solids content, canned product yield and the total nitrogen content, and canned product color (L value) and the calcium to copper molar ratio of the fresh mushrooms Results of this study indicate the addition of calcium chloride to irrigation water can provide an inexpensive and easy to employ method for processors to improve yield and quality of the canned product
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