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Abstract: Extreme treatments were used to create mushroom samples with clear differences in dry matter content. The accessibility of water in the casing was influenced by changing thickness and osmolarity of the casing layer. This resulted in d.m. (dry matter) contents in mushrooms between 7 and 14%. All samples were examined for quality characteristics like color, firmness and shelf-life. Mushrooms were canned to measure the influence of d.m. on shrinkage during evacuation, blanching and sterilization. The quality was examined by objective measuring methods, i.e. image analysis and a force gauge. The developmental stage was measured by image analysis. Mushrooms with a high d.m. content have an increased firmness, better shelf-life and decreased shrinking during canning. Together with the increase of quality, the yield of fresh product decreases.
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