Table 2.

Cadmium content and its leaching rates from the household-treated C. cibarius

Initial status before drying, blanching and further pickling	Cd content (mg kg−1 db)		Treatment time and type of water	Decrease of Cd (%)	Cd content (mg kg−1 db)	Estimated rate of Cd decrease in relation to blanched mushrooms (%)	Total decrease of Cd (%)
	Dried mushrooms	Blanched mushroomsb			Pickled mushroomsc
Fresh; 2 (112)a	0.22 ± 0.03d 0.22 0.17–0.25	0.14 ± 0.01 0.14 0.13–0.15	5 min; deionized	36 ± 7 39 25–43	0.046 ± 0.013 0.050 0.025–0.061	43 ± 8 40 35–54	78 ± 6 76 73–90
Fresh; 2 (311)	0.18 ± 0.04 0.19 0.12–0.23	0.13 ± 0.03 0.13 0.095–0.16	5 min; mineral	28 ± 9 27 18–41	0.035 ± 0.009 0.031 0.027–0.050	53 ± 8 57 42–58	81 ± 4 82 75–86
Fresh; 3 (267)	0.21 ± 0.04 0.19 0.17–0.27	0.17 ± 0.03 0.17 0.13–0.23	15 min; mineral	17 ± 9 16 7.1–32	0.024 ± 0.012 0.026 0.0059–0.044	71 ± 11 67 60–89	88 ± 7 89 73–97
Fresh; 2 (331)	0.27 ± 0.01 0.26 0.26–0.28	0.19 ± 0.07 0.22 0.095–0.25	15 min; deionized	11 ± 7 12 3.7–20	0.074 ± 0.032 0.076 0.039–0.11	61 ± 11 60 47–77	72 ± 11 72 60–85
Fresh; 3 (242)	0.34 ± 0.16 0.27 0.23–0.53	0.27 ± 0.13 0.23 0.17–0.41	15 min; deionized	20 ± 6 22 14–25	0.030 ± 0.004 0.029 0.027–0.035	70 ± 6 71 63–75	90 ± 3 89 88–93
Fresh; 3 (142)	0.29 ± 0.03 0.29 0.27–0.32	0.19 ± 0.01 0.19 0.18–0.20	15 min; mineral	35 ± 1 35 34–36	0.027 ± 0.013 0.024 0.016–0.041	56 ± 5 56 51–60	91 ± 4 91 87–94
Frozen; 6 (298)	0.53 ± 0.22 0.63 0.22–0.75	0.32 ± 0.13 0.37 0.12–0.46	15 min; deionized	40 ± 6 41 31–53	0.11 ± 0.03 0.11 0.047–0.15	38 ± 7 40 29–48	77 ± 7 80 64–85

^aNumber of composite samples and total number of fruiting bodies/caps (in parentheses)

^bKept for 5 or 15 min in gently boiling water

^cThey were blanched before pickling

^dMean ± SD, median and range