Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 90, Issue 9, Pages 1393-1402Publisher
WILEY
DOI: 10.1002/jsfa.3971
Keywords
mushrooms; modified atmosphere packaging; browning; shelf life; microbial growth
Funding
- Bavarian Research Foundation
- EK-Pack Folien GmbH
- ES Plastic GmbH Co. KG
- Gabriel-Chemie Deutschland GmbH
- Multivac Sepp Haggenmueller GmbH Co. KG
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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
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