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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/89

Title: Extending the shelf life of fresh sliced mushrooms
Authors: Brennan, Martine H.
Gormley, Ronan T.
Keywords: Mushroom shelf life
Mushroom snack
Hydrogen peroxide
Citric acid
Issue Date: Aug-1998
Publisher: Teagasc
Citation: Extending the shelf life of fresh sliced mushrooms. The National Food Centre Research Report No. 2. Martine H. Brennan and T. Ronan Gormley. Dublin; Teagasc, 1998. ISBN 1901138402
Series/Report no.: The National Food Centre Research Report;2
Abstract: The Irish mushroom industry is expanding rapidly as is the demand for sliced mushrooms. To increase the competitiveness of Irish mushrooms for export their shelf life should be extended to compensate for the time lost in transit. The aim of this project was to extend the shelf life of sliced mushrooms by 50 % using novel processing treatments and / or packaging. A method was established to assess the effects of different treatments on mushroom quality. This method was followed using solutions of citric acid, hydrogen peroxide, EDTA, nisin, diacetyl, vitamin E, ascorbic acid, rosemary extracts and sodium metabisulphite.
Description: End of Project Report
URI: http://hdl.handle.net/11019/89
ISBN: 1901138402
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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