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Champignons : conservation à l'aide de méthodes non chimiques.

Preservation of mushrooms by non-chemical methods.

Auteurs : SINGH A., SATYAVIR, SIDDIQUI S.

Type d'article : Article

Résumé

Freshly harvested mushrooms (Agaricus bisporus) were subjected to 1) ultraviolet irradiation (254 nm) for 1, 2, 3, 4, 5 and 6 h; 2) immersion in liquid nitrogen for instant freezing; and 3) modified atmosphere packaging (MAP) in low-density polyethylene bags with air or nitrogen gas. After treatment, the mushrooms were stored either at room temperature or at low temperature, except for mushrooms immersed in liquid nitrogen which were stored at subzero temperature. Mushroom quality deteriorated with increasing storage period; however, the quality remained acceptable up to 5 and 7 days under room and low temperatures, respectively. Ultraviolet radiation further deteriorated mushroom quality especially at prolonged exposure. Mushroom quality remained acceptable up to 15 days when stored at subzero temperature; freezing in liquid nitrogen before storage increased the shelf life to 91 days. Shelf life was not prolonged by MAP at room temperature but was extended up to 4 days at low temperature. MAP with nitrogen gas was detrimental during storage at room temperature.

Détails

  • Titre original : Preservation of mushrooms by non-chemical methods.
  • Identifiant de la fiche : 2005-2056
  • Langues : Anglais
  • Source : Haryana J. hortic. Sci. - vol. 30 - n. 1-2
  • Date d'édition : 2001

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