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MUSHROOM PRESERVATION.

[In Japanese. / En japonais.]

Author(s) : MINAMIDA T.

Type of article: Article

Summary

THE PRODUCTION AND IMMEDIATE USE OF SEVERAL KINDS OF MUSHROOMSIN JAPAN HAVE INCREASED RAPIDLY DURING THE LAST DECADE. THESE MUSHROOMS DETERIORATE QUICKLY AFTER HARVEST AND HAVE A SHELF LIFE OF ONLY 1-2 DAYS AT AMBIENT TEMPERATURE. DURING THIS PERIOD, CAP EXPANSION TOGETHER WITH EXPOSED GILLS, BROWNING, DISCOLOURATION AND CHANGES IN TEXTURE AND FLAVOUR TAKE PLACE. IN THE REVIEW, PHYSIOLOGICAL PROPERTIES AND POST-HARVEST KEEPING QUALITY OF MUSHROOMS ARE DISCUSSED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1990-0156
  • Languages: Japanese
  • Source: Refrigeration - vol. 64 - n. 737
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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