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Abstract: Quality is of vital importance for the mushroom industry. Advances are being made on the measurement of quality, the improvement of quality at the practical/farm level and our understanding of the underlying mechanisms of quality-loss. Quality factors are being quantified for research in the laboratory and on the farm for quality assurance and control. Agronomic and environmental influences on mushroom cleanness, firmness and bruisability are being determined. Molecular approaches are addressing quality issues at the gene level. Differential screening has revealed 19 genes up-regulated in the mushroom after harvest. These genes are involved in the changes in biology that occur in the harvested mushroom and hence postharvest quality-loss.
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