Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review

被引：162

作者：

Singh, Preeti ^{[1
]}

Langowski, Horst-Christian ^{[1
]}

Wani, Ali Abas ^{[2
]}

Saengerlaub, Sven ^{[1
]}

机构：

[1] Tech Univ Munich, Chair Food Packaging Technol, D-85350 Freising Weihenstephan, Germany

[2] Islamic Univ Sci & Technol, Dept Food Technol, Awantipora, Jammu & Kashmir, India

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2010年 / 90卷 / 09期

关键词：

mushrooms; modified atmosphere packaging; browning; shelf life; microbial growth; MODIFIED ATMOSPHERE; CULTIVATED MUSHROOM; HYDROGEN-PEROXIDE; PSEUDOMONAS-TOLAASII; TRICHODERMA-HARZIANUM; POLYPHENOL OXIDASE; BLOTCH DISEASE; ASCORBIC-ACID; BISPORUS; STORAGE;

D O I：

10.1002/jsfa.3971

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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. (C) 2010 Society of Chemical Industry

引用

页码：1393 / 1402

页数：10

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