บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Stipe trimming at harvest increases shelf life of fresh mushrooms (Agaricus bisporus).

Ajlouni, S.O., Beelman, R.B., Thompson, D.B. and J-L. MAU

Journal of food science. Volume 57, Number 6, 1992. pp. 1361-1363.

1992

บทคัดย่อ

Stipe trimming at harvest increases shelf life of fresh mushrooms (Agaricus bisporus).

Trimming the stipe of cultivated mushrooms, Agaricus bisporus, from 35 mm to 5 mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening. This effect was evident after 3 days storage at 12 degrees C, and became more pronounced after 6 days. Trimming the stipes had no significant effect on postharvest respiration rate or bacterial growth; thus, the shelf life improvement was due to other factors. Stipe trimming reduced the weight (yield) of saleable mushrooms by about 10%; thus, shelf life improvement would need to offset any economic loss to growers to make this practice commercially feasible.