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Quality of enoki mushrooms as affected by packaging conditions.

Author(s) : KANG J. S., PARK W. P., LEE D. S.

Type of article: Article

Summary

Fresh enoki (Flammulina velutipes) mushrooms (100 g) were packaged under various conditions and stored at 10 °C for 14 days. Package atmosphere, weight loss, stipe elongation, surface colour and sensory quality of the mushrooms were measured during storage. Different levels of initial vacuum application did not have a significant influence on the in-package atmosphere after 2 days. The half-vacuum package was best in terms of quality preservation of the fresh mushrooms.

Details

  • Original title: Quality of enoki mushrooms as affected by packaging conditions.
  • Record ID : 2002-2447
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 81 - n. 1
  • Publication date: 2001

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