The description-profile method application for the organoleptic assessment of the storage capability of Agaricus bisporus mushrooms

The purpose of the study is to develop a system of criteria for evaluating cultivated champignon (Agaricus bisporus) to determine the shelf life, during which the optimal level of sensory characteristics is maintained. Tasks: to formulate criteria characterizing the change in the quality level of champignons during storage; explore the dynamics of the selected criteria during storage to confirm their applicability. The objects of study were fresh cultivated champignons Agaricus bisporus with unstained cap epithelium. Previously, we developed a descriptor model that includes a dictionary of descriptors, consisting of characteristics that undergo physiological transformations during storage, and a six-point qualimetric scale reflecting their degree. In the present study, it was tested. To do this, the mushrooms were placed in cold storage with recesses for 0, 3, 8, 13, 16, and 21 days. For each of the recesses, a tasting assessment was carried out in terms of "appearance", "color", "smell of the whole mushroom", "smell in the cut" and "structure" by a commission of 7 people. A total of 3 series of tests were carried out. The coherence of the work of the commission was assessed based on the coefficient of variation. The homogeneity of estimates for all indicators in all series of tests was statistically proven. For each of the indicators and for the overall assessment, a negative trend was observed. Student's t-test was calculated to assess the significance of changes in sensory assessments. Changes in sensory scores at days 0 and 21 were found to be significant. The previously developed descriptor model of mushroom tissue transformation with unstained cap epithelium can be used to assess their storage capacity.