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|Title: ||Extending the shelf life of fresh sliced mushrooms|
|Authors: ||Brennan, Martine H.|
Gormley, Ronan T.
|Keywords: ||Mushroom shelf life|
|Issue Date: ||Aug-1998|
|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|
|Appears in Collections:||Food Programme End of Project Reports|
Food Chemistry & Technology
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