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Extending the shelf life of fresh sliced mushrooms

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Keywords
Mushroom shelf life, EDTA, Mushroom snack, Hydrogen peroxide, Citric acid, Packaging
Date
1998-08
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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Report 02.pdf
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URI
http://hdl.handle.net/11019/89
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
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.
Funder
Department of Agriculture, Food and the Marine
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