Preservation of mushroom in storage after vacuum cooling treatment
Tao Fei 1,   Zhang Min 1,   Jincai Sun 2
 
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1
Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China
2
School of Food Science & Technology, Southern Yangtze University,Wuxi 214036, China
 
Int. Agrophys. 2005, 19(4): 293–297
 
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ABSTRACT
Vacuum cooling has been used as a rapid cooling method for mushrooms. In the current study, experiments were carried out to evaluate the effect of different storage conditions on weight loss, respiration rate, soluble solid content, membrane permeability and degree of mushroom browning. To investigate the influence of storage conditions on the properties of mushrooms, mushrooms were stored in three different conditions: 1) cold room, 2) hypobaric room, and 3) modified atmosphere packaging (MAP), and their cooling processes were also investigated. The results showed that modified atmosphere packaging (MAP) provided the optimum storage conditions. The results also indicated that weight loss, respiration rate, soluble solid content, membrane permeability and degree of mushroom browning were significantly different under different conditions during storage.
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