|
Abstract: After harvesting the quality of mushrooms deteriorates quickly at room temperature; the stalks grow longer and the caps grow larger and at last they open and so the dark gills appear. Further the product becomes brown and tough and is unsaleable according to the quality standard in the Netherlands: the public there prefer white and closed mushrooms. The rapid quality deterioration can be delayed a couple of days by cooling at 0-10C at a humidity of approximately 90%. However, the cooling time of mushrooms is rather long, because this product has an intensive respiration and so produces much heat as well as CO2 and moisture (14,000 kcal/1,000 kg/24 hours at 20°C). A quicker method is vacuum cooling. The disadvantage of both these cooling methods is the acceleration of the quality deterioration by growth, desiccation and discoloration on removal from cool storage, which happens during transport and sale.
Full text download: ISMS subscribers
ISHS members & pay-per-view
Translate:
   |