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Information Journal Paper

Title

EVALUATION OF SEVERAL METHODS FOR PRESERVATION AND PACKAGING OF THE BUTTON WHITE MUSHROOM TO INCREASE ITS SHELF LIFE

Pages

  22-30

Abstract

 In this study, quality of white button mushrooms (Agaricus bisporus) treated by water and citric acid was evaluated during STORAGE at 2 temperatures (room temperature and 4oC). The effect of MODIFIED ATMOSPHERE PACKAGING (MAP, by 4±1% CO2, 6±1% O2 and the remaining N2) with or without water absorbent (silicagel) was also evaluated. Samples were assessed for their organoleptic properties (texture, color and spoilage), colorimetery and respiration rate during 12 days of STORAGE. Results showed that among all treatments, water treated samples packaged with MAP method contained SILICAGEL sachet and also stored at refrigerator obtained the most organoleptis scores. This sample retained the optimum level of inter packaging gas composition and finally the best STORAGE time was determined as 8 days.

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    • Cite

    APA: Copy

    SEDAGHAT, N., & VAHEDI, N.. (2015). EVALUATION OF SEVERAL METHODS FOR PRESERVATION AND PACKAGING OF THE BUTTON WHITE MUSHROOM TO INCREASE ITS SHELF LIFE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(1), 22-30. SID. https://sid.ir/paper/143755/en

    Vancouver: Copy

    SEDAGHAT N., VAHEDI N.. EVALUATION OF SEVERAL METHODS FOR PRESERVATION AND PACKAGING OF THE BUTTON WHITE MUSHROOM TO INCREASE ITS SHELF LIFE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(1):22-30. Available from: https://sid.ir/paper/143755/en

    IEEE: Copy

    N. SEDAGHAT, and N. VAHEDI, “EVALUATION OF SEVERAL METHODS FOR PRESERVATION AND PACKAGING OF THE BUTTON WHITE MUSHROOM TO INCREASE ITS SHELF LIFE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 1, pp. 22–30, 2015, [Online]. Available: https://sid.ir/paper/143755/en

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