Effect of Nutrient Supplementation on Flavor, Quality, and Shelf Life of the Cultivated Mushroom, Agaricus bisporus

Mycologia ◽  
1991 ◽  
Vol 83 (2) ◽  
pp. 142 ◽  
Author(s):  
Jeng-Leun Mau ◽  
Robert B. Beelman ◽  
Gregory R. Ziegler ◽  
Daniel J. Royse
Keyword(s):  
Shelf Life ◽  
Agaricus Bisporus ◽  
Flavor Quality ◽  
Nutrient Supplementation ◽  
Cultivated Mushroom ◽  
Quality And Shelf Life

Effect of Nutrient Supplementation on Flavor, Quality, and Shelf Life of the Cultivated Mushroom,Agaricus Bisporus

Mycologia ◽  
1991 ◽  
Vol 83 (2) ◽  
pp. 142-149 ◽  
Author(s):  
Jeng-Leun Mau ◽  
Robert B. Beelman ◽  
Gregory R. Ziegler ◽  
Daniel J. Royse
Keyword(s):  
Shelf Life ◽  
Agaricus Bisporus ◽  
Flavor Quality ◽  
Nutrient Supplementation ◽  
Cultivated Mushroom ◽  
Quality And Shelf Life

scholarly journals Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

2008 ◽  
Vol 15 (4) ◽  
pp. 414 ◽  
Author(s):  
E. GONZÁLEZ-FANDOS ◽  
A. SIMON JIMENES ◽  
V. TOBAR PARDO
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Agaricus Bisporus ◽  
Microbiological Quality ◽  
Air Atmosphere ◽  
Pvc Film ◽  
Different Temperatures ◽  
Aerobic And Anaerobic ◽  
Quality And Shelf Life

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

NUTRIENT SUPPLEMENTATION OF MUSHROOM COMPOST AT CASING: VEGETABLE OILS

1966 ◽  
Vol 44 (8) ◽  
pp. 1063-1069 ◽  
Author(s):  
L. C. Schisler ◽  
J. W. Sinden
Keyword(s):  
Lipid Metabolism ◽  
Vegetable Oils ◽  
Agaricus Bisporus ◽  
Seed Oil ◽  
Seed Oils ◽  
Mushroom Compost ◽  
Nutrient Supplementation ◽  
Cultivated Mushroom ◽  
Mushroom Yield

Supplementation of compost at casing with various ground seeds caused greater increases in mushroom yield than their respective seed oil meals when supplemented and compared at equivalent rates of nitrogen addition.Supplementation with various refined and crude seed oils increased mushroom yield, particularly in the first break or flush of mushrooms. This constitutes evidence for a relationship between lipid metabolism and the initiation of fruiting in the cultivated mushroom, Agaricus bisporus (Lange) Sing.

The Effect of Calcium Chloride Added to the Irrigation Water on Quality and Shelf Life of Harvested Mushrooms

1990 ◽  
Vol 53 (9) ◽  
pp. 759-762 ◽  
Author(s):  
CYNTHIA L. BARDEN ◽  
ROBERT B. BEELMAN ◽  
CHRISTINE E. BARTLEY ◽  
LEE C. SCHISLER
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Bacterial Growth ◽  
Irrigation Water ◽  
Agaricus Bisporus ◽  
Concomitant Reduction ◽  
Yield Quality ◽  
Solids Content ◽  
Cultivated Mushrooms ◽  
Quality And Shelf Life

A white hybrid (U-3) strain of cultivated mushrooms (Agaricus bisporus) was grown with 0 (control), 0.1 and 0.5% CaCl2 added to the irrigation water. Harvested mushrooms were stored in film-overwrapped packages at 13°C and evaluated after 0, 2, 4, and 7 or 8 d storage to determine treatment effects on quality and shelf life. At low concentration (0.1%), CaCl2 had no significant effect on production yield, quality, or postharvest shelf life, but at higher concentration (0.5%), CaCl2 decreased yield and increased quality and shelf life. At a concentration of 0.5%, yield was decreased by 16%, but solids content of harvested mushrooms was increased 16% and shelf life was increased by about 64%, mainly due to a decreased rate of postharvest bacterial growth and a concomitant reduction of surface browning.

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