4.7 Review

Fresh Mushroom Preservation Techniques

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Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (Agaricus bisporus)

Magdalena Zalewska et al.

Summary: The impact of ozone dose and time of ozonization on the selected physicochemical properties of Agaricus bisporus stored for 14 days in 2 degrees C was investigated. The study found that different ozone doses and treatment times had certain effects on mushrooms, particularly in terms of hardness and antioxidant capacity.

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Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Shankar Subramaniam et al.

Summary: This review examines the factors affecting the quality decline of fresh and dried shiitake mushrooms, discusses various methods for preserving their quality, and evaluates the efficiency and impact of these methods.

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Preservation of Agaricus bisporus freshness with using innovative ethylene manipulating active packaging paper

Xiaoyu Ni et al.

Summary: A novel food packaging material with ethylene removal property was prepared to increase storage time of Agaricus bisporus. The material successfully delayed softening, browning, and weight loss of mushrooms during storage by inhibiting ethylene synthesis-related enzymes and gene expression, as well as continuously adsorbing and removing exogenous ethylene, reducing biochemical and physicochemical quality loss and prolonging the shelf-life of Agaricus bisporus.

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Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Simone Schill et al.

Summary: The study revealed that the majority of mushrooms had good microbiological and sensory quality on the day of purchase, but deteriorated after storage. Pseudomonas and Ewingella were the most common species identified. Longer transport distances had a significant impact on the quality of mushrooms.
Article Chemistry, Applied

Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage

Qin Liu et al.

Summary: The study demonstrated that coating shiitake mushrooms with ORWP improved key quality characteristics during storage, including reduced weight loss, improved firmness, reduced browning, and improved physical microstructure. ORWP-coated mushrooms also had higher contents of nutritional and cell wall compounds compared to control samples. Additionally, ORWP coatings resulted in reduced activities of certain enzymes and higher concentrations of certain key amino acids, nucleotides, and compounds.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion

Eliezer Louis et al.

Summary: The study shows that incorporating CIN nanoemulsions into coatings significantly improves the quality of button mushrooms, enhances their antioxidant capacity, and extends their shelf life.

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Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)

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Combined antioxidant and sensory effects of active chitosan/zein film containing a-tocopherol on Agaricus bisporus

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Effect of ozone treatment on the quality and enzyme activity of Lentinus edodes during cold storage

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Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning

Roberto Quevedo et al.

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Study on vitamin D2 stability in dried mushrooms during drying and storage

Aneta Slawinska et al.

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Application of electrolyzed water for improving postharvest quality of mushroom

Mehmet Seckin Aday

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Essential oils as additives in biodegradable films and coatings for active food packaging

Lorena Atares et al.

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Anti-inflammatory potential of mushroom extracts and isolated metabolites

Oludemi Taofiq et al.

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An overview of the intelligent packaging technologies in the food sector

Masoud Ghaani et al.

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Ahmad Wani Bilal et al.

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Performance of an active paper based on cinnamon essential oil in mushrooms quality

Y. Echegoyen et al.

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A novel active packaging for extending the shelf-life of fresh mushrooms (Agaricus bisporus)

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Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation

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Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms

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New pressure-activated compartmented oxygen indicator for intelligent food packaging

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Therapeutic potential of mushrooms in preventing and ameliorating hypertension

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Intelligent food packaging: The next generation

Mike Vanderroost et al.

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Effect of MAP storage on chemical, physical and sensory characteristics of niscalos (Lactarius deliciosus)

A. I. Andres et al.

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Condensation dynamics in plastic film packaging of fruit and vegetables

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Effect of different pretreatments on the quality of mushrooms during solar drying

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Pavel Kalac

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Effect of Chitosan Coating Enriched with Thyme Oil on Postharvest Quality and Shelf Life of Shiitake Mushroom (Lentinus edodes)

Tianjia Jiang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

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Effect of Ultrahigh Hydrostatic Pressure on the Activity and Structure of Mushroom (Agaricus bisporus) Polyphenoloxidase

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Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

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Se Chul Chun et al.

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Effects of gamma irradiation on physical parameters of Lactarius deliciosus wild edible mushrooms

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Eva Guillamon et al.

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Biobased packaging for improving preservation of fresh common mushrooms (Agaricus bisporus L.)

Carole Guillaume et al.

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Effect of Electron Beam Irradiation on Postharvest Quality and Selected Enzyme Activities of the White Button Mushroom, Agaricus bisporus

Zhanfeng Duan et al.

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The Role of Polyphenols, beta-Carotene, and Lycopene in the Antioxidative Action of the Extracts of Dried, Edible Mushrooms

A. Robaszkiewicz et al.

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Effect of temperature and humidity on the transpiration rate of the whole mushrooms

P. V. Mahajan et al.

JOURNAL OF FOOD ENGINEERING (2008)

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POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)

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Development of a moisture absorber for packaging of fresh mushrooms (Agaricus bispoirous)

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Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

Gaston Ares et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)

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Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms

KM Kim et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

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The sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres

A Simón et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)

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Occurrence of Campylobacter in retail foods in Ireland

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Damage of yeast cells induced by pulsed light irradiation

K Takeshita et al.

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Effect of nonthermal treatment on the molecular properties of mushroom polyphenoloxidase

NK Sun et al.

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Quality improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers

R Villaescusa et al.

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Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides

SP Wasser

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Bacteriological analysis of fresh produce in Norway

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T Brosnan et al.

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Effects of high isostatic pressure on mushrooms

AM Matser et al.

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Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms

M Brennan et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)