Abstract
SummaryThe effects of two cooling methods and two storage temperatures on mushroom quality, anatomy and weight loss were compared. Mushroom quality was assessed as a function of cap browning and hyphal structure. Storage of mushrooms at 5°C conserved quality and reduced weight loss as compared with those stored at 18°C. No differences in quality or hyphal structure were found between vacuum and conventionally cooled mushrooms when subsequently held at 5°C; when cool storage was followed by a period at 18°C, vacuum‐cooled mushrooms were significantly better with regard to colour (enzymic browning) than those conventionally cooled. The rate of weight loss during storage at 5°C was greater for vacuum‐cooled than conventionally cooled mushrooms.
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