Browning alleviation of straw mushroom under CA storages

Conference proceedings article

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Author list: Jamjumroon S., Wongs-Aree C., Srilaong V., Kanlayanarat S., McGlasson W.B., Chermklin P.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2010

Volume number: 875

Start page: 403

End page: 408

Number of pages: 6

ISBN: 9789066055636

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-78650890749&doi=10.17660%2fActaHortic.2010.875.52&partnerID=40&md5=fb4639307bd43607b925cb3a4fdec68a

Languages: English-Great Britain (EN-GB)

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Abstract

Straw mushroom (Volvariella volvaceae) generates rapid browning on the cap after harvest. In the present study, controlled atmosphere of O2 and CO2 at 15ฐC were applied to straw mushroom in order to reduce the browning. Gaseous combinations of 1% O2+10% CO2, 15% O2+10% CO2 and 15% O2+20% CO2 delayed and decreased the browning symptoms and could extend the storage life to at least 6 days, compared to 2 days of control (normal air at 15ฐC). However, interestingly, the application of 1% O2+20% CO2 accelerated the browning generation related to the higher activity of polyphenol oxidase (PPO).

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