Responses of straw mushroom under low temperature storage

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Author list: Jamjumroon S., Wongs-Aree C., Srilaong V., Kanlayanarat S., Chalermglin P.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2010

Volume number: 875

Start page: 145

End page: 150

Number of pages: 6

ISBN: 9789066055636

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-78650883789&doi=10.17660%2fActaHortic.2010.875.17&partnerID=40&md5=eccff9ca3d35b0012c000a738c37dd70

Languages: English-Great Britain (EN-GB)

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Abstract

Changes of straw mushroom stored at 4, 8, 12 and 15ฐC with high relation humidity (90-95% RH) compared to ambient condition (25-31ฐC 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 4ฐC contained the highest MDA (content 2.295 nmol MDA/g FW) while there were lowest amounts in mushroom stored at 12 and 15ฐC. Interestingly, at 15ฐC, mushroom comprised highest the percentage of proteins, following by 4 and 8ฐC, while mushroom kept at 12ฐC contained the lowest percentage of proteins. Storage of straw mushroom at 15ฐC delayed L value change and increasing browning scores, responsible for 3 days of acceptable storage period.

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