1. Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review
- Author
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Preeti Singh, Sven Saengerlaub, Horst-Christian Langowski, and Ali Abas Wani
- Subjects
Quality Control ,Food Handling ,Agaricus ,Biology ,Shelf life ,Food handling ,Food Preservation ,Fruiting Bodies, Fungal ,Food science ,Nutrition and Dietetics ,business.industry ,fungi ,Food Packaging ,Common denominator ,biology.organism_classification ,Maillard Reaction ,Biotechnology ,Food packaging ,nervous system ,Modified atmosphere ,Postharvest ,Food Technology ,Crop quality ,business ,Agronomy and Crop Science ,Food Science - Abstract
Postharvest browning of Agaricus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms because of their continued respiration and biochemical activity. There are no simple answers and no single treatment is known to limit overall quality deterioration. However, there are several strategies that are being implemented in order to reduce the rate of respiration for mushrooms. Packaging technology is the common denominator that allows us to implement these strategies and thus is key to quality preservation. In this review, first, the major factors involved in postharvest quality deterioration are discussed and then technological advances/methods used to counteract these hurdles are presented.
- Published
- 2010
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