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Influence du traitement à l'ozone et de la température d'entreposage sur les propriétés physico-chimiques des champignons (Agaris bisporus).

Effect of ozone treatment and storage temperature on the physicochemical properties of mushrooms (Agaris bisporus).

Auteurs : ESCRICHE I., SERRA J. A., GÓMEZ M., et al.

Type d'article : Article

Résumé

Ozone treatment of mushrooms prior to packaging caused an increase in external browning rate and a reduction in the internal browning rate. Increased storage time and temperature meant an increase in browning, senescence and weight loss, as well as a decrease in firmness, following, in all cases, a zero-order reaction. Among all the quality parameters assessed in this research, weight loss was the most affected by temperature increase. The lowest storage temperature (5 °C) favoured the best quality.

Détails

  • Titre original : Effect of ozone treatment and storage temperature on the physicochemical properties of mushrooms (Agaris bisporus).
  • Identifiant de la fiche : 2003-1404
  • Langues : Anglais
  • Source : Food Sci. Technol. int. - vol. 7 - n. 3
  • Date d'édition : 2001

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