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Chill Storage of Mushrooms

File(s)
FileDescriptionSizeFormat
Download Mushrooms Chill JSciFdAg.pdf4.36 MB
Author(s)
Gormley, T. R. (Thomas Ronan) 
Uri
http://hdl.handle.net/10197/6913
Date Issued
1975
Date Available
07T14:21:06Z September 2015
Abstract
Degree of whiteness is one of the most important aspects of quality in fresh mushrooms. Tests on the effects of chill storage (1°C) on whiteness of mushrooms showed that both time of putting mushrooms into refrigeration after harvest, and time of removal, had an effect on whiteness both at point of removal and during subsequent storage at ambient temperature. In general, the longer the refrigeration time in a given period of days the whiter the mushrooms. The rate of loss of whiteness at ambient temperature was about the same irrespective of whether mushrooms were stored (1°C) for 0 or 11 days. Mushrooms were placed in six whiteness categories with the aid of a Hunter Colour Difference meter (from excellent L > 93, to very poor L < 69). Mushrooms with L values <80 or <69 were considered as unacceptable from a whiteness point of view at wholesale or consumer levels respectively. These categories confer a degree of objectivity to the results in the chill storage tests.
Type of Material
Journal Article
Publisher
Wiley
Journal
Journal of the Science of Food and Agriculture
Volume
26
Start Page
401
End Page
411
Keywords
  • Mushroom whiteness

  • Hunter colour differe...

  • Chill storage

DOI
10.1002/jsfa.2740260404
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Owning collection
Agriculture and Food Science Research Collection
Scopus© citations
70
Acquisition Date
Jan 31, 2023
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1524
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Feb 1, 2023
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