Articles
RESPONSES OF STRAW MUSHROOM UNDER LOW TEMPERATURE STORAGE
Article number
875_17
Pages
145 – 150
Language
English
Abstract
Changes of straw mushroom stored at 4, 8, 12 and 15°C with high relation humidity (90-95% RH) compared to ambient condition (25-31°C with 60-65% RH) were studied.
The lower storage temperatures revealed the lower weight loss, but related to the higher browning scores or chilling injury symptoms of the stored mushroom.
Mushroom kept at 4°C contained the highest MDA (content 2.295 nmol MDA/g FW) while there were lowest amounts in mushroom stored at 12 and 15°C. Interestingly, at 15°C, mushroom comprised highest the percentage of proteins, following by 4 and 8°C, while mushroom kept at 12°C contained the lowest percentage of proteins.
Storage of straw mushroom at 15°C delayed L value change and increasing browning scores, responsible for 3 days of acceptable storage period.
The lower storage temperatures revealed the lower weight loss, but related to the higher browning scores or chilling injury symptoms of the stored mushroom.
Mushroom kept at 4°C contained the highest MDA (content 2.295 nmol MDA/g FW) while there were lowest amounts in mushroom stored at 12 and 15°C. Interestingly, at 15°C, mushroom comprised highest the percentage of proteins, following by 4 and 8°C, while mushroom kept at 12°C contained the lowest percentage of proteins.
Storage of straw mushroom at 15°C delayed L value change and increasing browning scores, responsible for 3 days of acceptable storage period.
Authors
S. Jamjumroon, C. Wongs-Aree, V. Srilaong, S. Kanlayanarat, P. Chalermglin
Keywords
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