Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
The quality evaluation of mushrooms was studied by storing fresh white button mushroom (Agaricus bisporus) for 6-8 days, at various controlled temperature conditions (3.5 -15°C) and measuring the instrumental textural hardness and color of the mushroom cap for different product batches. A non linear mixed effect weibull model was used to describe mushroom cap texture and color kinetics during storage considering the batch variability into account. Storage temperature was found to play a significant role in controlling texture and colour degradation. On lowering storage temperature i) the extent of the final browning extent in the mushroom after storage was reduced; and ii) the rate textural hardness losses was slowed down. A linear dependence of the final browning index with temperature was found. An Arrhenius type relationship was found to exist between the temperature of storage and storage time with respect to textural hardness. The average batch energy of activation was calculated to be 207±42 kJ/mol in a temperature range of 3.5-20°C.
Mohapatra, D. et al. (2010) Postharvest Hardness and Color Evolution of White ButtonMushrooms (Agaricus bisporus). Journal of Food Science, 75(3) E146-E152 doi: 10.1111/j.1750-3841.2010.01518.x.
This material is based upon works supported by the Science Foundation Ireland under Grant No. 04/BR/E0073.