STIPE TRIMMING AT HARVEST INCREASES SHELF-LIFE OF FRESH MUSHROOMS (AGARICUS-BISPORUS)

被引：12

作者：

AJLOUNI, SO ^{[1
]}

BEELMAN, RB ^{[1
]}

THOMPSON, DB ^{[1
]}

MAU, JL ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,116 BORLAND LAB,UNIV PK,PA 16802

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

MUSHROOMS; AGARICUS-BISPORUS; SHELF LIFE; STIPE TRIMMING;

D O I：

10.1111/j.1365-2621.1992.tb06858.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Trimming the stipe of cultivated mushrooms, Agaricus bisporus, from 35 mm to 5 mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening. This effect was evident after 3 days storage at 12-degrees-C, and became more pronounced after 6 days. Trimming the stipes had no significant effect on postharvest respiration rate or bacterial growth; thus, the shelf life improvement was due to other factors. Stipe trimming reduced the weight (yield) of saleable mushrooms by about 10%; thus, shelf life improvement would need to offset any economic loss to growers to make this practice commercially feasible.

引用

页码：1361 / &

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