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Effect of ozone treatment and storage temperature on the physicochemical properties of mushrooms (Agaris bisporus).

Author(s) : ESCRICHE I., SERRA J. A., GÓMEZ M., et al.

Type of article: Article

Summary

Ozone treatment of mushrooms prior to packaging caused an increase in external browning rate and a reduction in the internal browning rate. Increased storage time and temperature meant an increase in browning, senescence and weight loss, as well as a decrease in firmness, following, in all cases, a zero-order reaction. Among all the quality parameters assessed in this research, weight loss was the most affected by temperature increase. The lowest storage temperature (5 °C) favoured the best quality.

Details

  • Original title: Effect of ozone treatment and storage temperature on the physicochemical properties of mushrooms (Agaris bisporus).
  • Record ID : 2003-1404
  • Languages: English
  • Source: Food Sci. Technol. int. - vol. 7 - n. 3
  • Publication date: 2001

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