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Số 01 (2015) Trang: 89-95
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ARTICLE INFO

 

ABSTRACT

Received date: 03/08/2015

Accepted date: 26/11/2015

 

Fresh mushrooms (Agaricus bisporus) have a short shelf-life. The effects of O2 andCO2 concentrations and of storage temperature on the opening of caps and the sensory quality were studied. Eight different gaseous atmospheres were set up with combinations of O2 concentrations (3, 12, 16.5 and 21%) and CO2 concentrations (0, 3, 6 and 12%). The storage temperatures for each gas condition were 1, 6 and 12°C. The opening of caps and the sensory quality were modelled on the basis of a generalized logits model. As results, the various O2 and CO2 concentrations did not give any effect on the quality of mushrooms stored at temperatures below 6°C up to 9 days. Different temperatures were the greatest influence on the opening of the caps, and decreasing the sensory quality. At temperature of 12°C, a gas combination of 12% O2 and 6% CO2 provided the best conditions but the shelf-life was less than 7 days.

KEYWORDS

Mushroom, controlled atmosphere, sensory quality, opening of cap

Cited as: Que, P.T.T, Verlinden, B. And Nicolaï, B., 2015. Predictive controlled-atmosphere-model for
the opening of caps and sensory quality of fresh mushrooms (Agaricus bisporus). Can Tho University Journal of Science. 1: 89-95.

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Tạp chí: FOOD SAFETY & FOOD QUALITY IN SOUTHEAST ASIA CHALLENGES FOR THE NEXT DECADE
 


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