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Agaricus bisporus (lange) imbach mushrooms: postharvest physiology, quality and conservation.

Fisiología post-cosecha, calidad y conservación del champiñón cultivado, Agaricus bisporus (lange) imbach.

Author(s) : PARDO A., DE JUAN J. A., PARDO J. E.

Type of article: Article

Summary

The paper reviews aspects related to the post-harvest physiology of the cultivated mushroom, along with the main parameters that condition the loss of quality during the storage, such as colour changes associated with enzymatic activity, water loss and development. Modified atmosphere packaging, irradiation and chemical washing are considered, along with the canning process and other industrial preservation methods.

Details

  • Original title: Fisiología post-cosecha, calidad y conservación del champiñón cultivado, Agaricus bisporus (lange) imbach.
  • Record ID : 2002-0850
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 322
  • Publication date: 2001/05
  • Document available for consultation in the library of the IIR headquarters only.

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