Abstract
Whole fresh mushrooms were soaked for 10 min in solutions of citric acid or hydrogen peroxide, then sliced, packed and stored at 4 °C for up to 19 d. Both treatments reduced the number of pseudomonad bacteria and improved the keeping quality of the sliced mushrooms when compared to control (water soaked) slices. A specification of 75 Hunter L units was established to quantify sliced mushroom shelf life and this showed that the treatments extended the shelf life by about 50%. Treatment effectiveness varied with mushroom batch, with first and third flush mushrooms from phase III compost responding better than mushrooms from phase II compost and second flush. The citric acid treatment had no deleterious effect on the sensory properties of sliced mushrooms.
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