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Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus)
Author(s) -
AJLOUNI SAID O.,
BEELMAN ROBERT B.,
THOMPSON DONALD B.,
MAU JENGLEUN
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06858.x
Subject(s) - agaricus bisporus , stipe (mycology) , postharvest , shelf life , browning , horticulture , trimming , mushroom , food science , biology , chemistry , botany , computer science , operating system
Trimming the stipe of cultivated mushrooms, Agaricus bisporus , from 35 mm to 5 mm from the cap immediately after harvest resulted in improved shelf life as indicated by reduced browning and slower cap opening. This effect was evident after 3 days storage at 12°C, and became more pronounced after 6 days. Trimming the stipes had no significant effect on postharvest respiration rate or bacterial growth; thus, the shelf life improvement was due to other factors. Stipe trimming reduced the weight (yield) of saleable mushrooms by about 10%; thus, shelf life improvement would need to offset any economic loss to growers to make this practice commercially feasible.