Now showing 1 - 2 of 2
  • Publication
    Prepacking and Shelf Life of Mushrooms
    (An Foras Talúntais, 1967) ;
    Mushrooms covered with the PVC film Resinite in a Hartmann Foodtainer dish had a shelf life of 5 to 7 days when stored at 15° to 21°C. Uncovered mushrooms had a shelf life of 2 to 4 days under similar conditions. Treatment of mushrooms with solutions of antioxidants followed by prepackaging with Resinite gave a shelf life of only 3 to 5 days. The shear press and reflectometer were found suitable for measuring texture and whiteness of mushrooms. Toughness of covered and uncovered mushrooms increased over a 5-day period. Uncovered mushrooms lost 31.6 percent of their original whiteness after 4 days while covered mushrooms lost 18.8 percent. The corresponding moisture losses were 68.3 and 10.8 percent.
  • Publication
    Canning Tests on Mushroom Strain
    (An Foras Talúntais, 1980) ;
    Canning tests were carried out on 5 mushroom strains from 2 flushes of 4 separate crops. Particular attention was given to the ratio of whole closed canned mushrooms to that of whole closed canned mushrooms plus canned stems and pieces - i.e. total yield. Factors considered in the tests included grading prior to processing, blanching and retort losses, shrinkage in size and mushroom whiteness. Cream and off-white strains had the highest level of open and misshapen mushrooms prior to processing and a brown strain the lowest. Blanching losses, which comprised shrinkage and mushrooms that opened during blanching, ranged from 37.8% for the cream strain to 22.7% for the brown strain. Values for shrinkage during blanching were similar for the 5 strains with a mean of 19.2% loss in weight. Shrinkage during retorting ranged from 15.0% for the off-white-2 strain to 11.4% for the cream strain. Strains which showed a relatively low level of shrinkage during blanching had a relatively high shrinkage during retorting and combined shrinkage values for blanching and retorting were similar, ranging from 31.5 to 34.0%. The brown strain gave the highest yield of whole closed canned mushrooms at 54.8% and the cream strain the lowest at 45.0%. Corresponding yields of canned stems and pieces were 16.0 and 24.8% respectively. Total yield values for all strains were similar, ranging from 69.7% to 70.8%. Most shrinkage in mushroom size took place during blanching. Colour of the canned mushrooms of the 5 strains was considered acceptable by a sensory panel.