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POSTHARVEST PHYSIOLOGY AND STORAGE OF THE WHITE OYSTER MUSHROOM (PLEUROTUS FLABELLATUS).

Author(s) : RAJARATHNAM S., BANO Z., PATWARDHAN M. V.

Type of article: Article

Summary

AT AMBIENT TEMPERATURE THERE WAS A DECREASE IN RESPIRATORY RATE AND SOLUBLE CARBOHYDRATES ALONG WITH LOSS IN WATER CONTENT. WITH PROGRESS IN PERIOD OF STORAGE, THE FRESH MUSH-ROOMS SHOWED AN INCREASE IN THE ACTIVITIES OF O-DIPHENOLOXIDASES AND PROTEASES. THE DEGREE OF DISCOLOURATION INCREASED WITH THE LAPSE OF STORAGE TIME. FRESH MUSHROOMS (200 G) PACKED IN 25 MICROMETER THICK POLYETHYLENE BAGS WITH ONE PIN HOLE ON EITHER SIDE STORED UP TO 24 HR AT AMBIENT TEMPERATURE AND UP TO 6 DAYS AT 278 K (5 DEG C) + OR -2 K IN THE INTACT POLYETHYLENE BAGS.

Details

  • Original title: POSTHARVEST PHYSIOLOGY AND STORAGE OF THE WHITE OYSTER MUSHROOM (PLEUROTUS FLABELLATUS).
  • Record ID : 1984-0156
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 2
  • Publication date: 1983/04
  • Document available for consultation in the library of the IIR headquarters only.

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