Partager

Qualité des champignons enoki en fonction des conditions d'emballage.

Quality of enoki mushrooms as affected by packaging conditions.

Auteurs : KANG J. S., PARK W. P., LEE D. S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality of enoki mushrooms as affected by packaging conditions.
  • Identifiant de la fiche : 2002-2447
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 81 - n. 1
  • Date d'édition : 2001

Liens


Voir la source

Indexation