Mantarlarda (Agaricus bisporus) Hasat Sonrası Kalite Değişimleri: Bütün ve Dilimlenmiş Mantarların Karşılaştırılması Sığır Karkaslarında Elektriksel Uyarının Etkileri (İngilizce)

The aim of present research was to compare the shell-life and quality changes of intact and sliced mushrooms held at 0o, 5o, and 10 oC for up to two weeks. Storage of intact and sliced mushrooms at 10 oC is unacceptable to maintain shelf-life, but represents conditions which may occur during marketing. Deterioration of the mushrooms, as measured by color changes, firmness and cap opening were rapid at higher temperatures. Sliced mushrooms were substantially more perishable than intact mushrooms, these differences being reflected in higher respiration rates, more rapid browning of the surface and more rapid decreases in firmness over the storage period. There were definite advantages to storing the sliced mushrooms at 0 oC rather than 5 oC to maintain shelf-life and quality, whereas for the intact mushrooms, quality differences were small between these storage temperatures.