Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus)
- 1 November 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (6) , 1361-1363
- https://doi.org/10.1111/j.1365-2621.1992.tb06858.x
Abstract
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°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.Keywords
This publication has 1 reference indexed in Scilit:
- Effect of 10-oxo-trans-8-decenoic acid on growth of Agaricus bisporusPhytochemistry, 1992