ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes of the surface texture of mushrooms during postharvest storage.

Rama, T.; Burton, K. S.; Vincent, J. F. V.;

Mushroom science XIV, Volume 2. Proceedings of the 14th international congress on the science and cultivation of edible fungi, Oxford, UK, 17-22 Sep. 1995. Year: 1995 Pages: 729-732 Ref: 12 ref.

1995

บทคัดย่อ

Mushroom quality is determined not only by biochemical factors but also by mechanical properties. A large amount of information is available on mushroom physiology but little about the fundamental nature of texture. In this study the effects of storage on cap texture were evaluated. The energy required to force an 8-mm spherical probe 1 mm into the surface was measured on the side and top of mushroom caps. The probe compressed rather than penetrated the cap surface. To test whether the skin had an effect on tissue compression, peeled and whole mushroom caps were subjected to the probe test. The test was performed on freshly harvested mushrooms and those stored for 1, 2, 3 or 4 days at 18 deg C. The skin had no protective effect against compression. However, the side of the mushroom was shown to be softer than the top and, during storage, the decrease over time in the energy required to compress the tissue by 1 mm was more rapid for the side than for the top.