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Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms.

Author(s) : BRENNAN M., LE PORT G., GORMLEY R.

Type of article: Article

Summary

Whole fresh mushrooms were soaked for 10 min in solutions of citric acid or hydrogen peroxide, then sliced, packed and stored at 4 °C for up to 19 d. Both treatments reduced the number of pseudomonad bacteria and improved the keeping quality. The treatments extended the shelf life by about 50%. Treatment effectiveness varied with mushroom batch. The citric acid treatment had no deleterious effect on the sensory properties of sliced mushrooms.

Details

  • Original title: Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms.
  • Record ID : 2001-1432
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 4
  • Publication date: 2000

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