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Citric acid, hydrogen peroxide extend sliced mushroom shelf life.
- Article from:
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Emerging Food R&D Report
- Article date:
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October 1, 2000
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Copyright informationCOPYRIGHT 2000 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Much research has focused on improving the quality and extending the shelf life of whole mushrooms. But there has been less research into optimizing the quality and shelf life of sliced mushrooms. As more consumers demand more prepared ready-to-use vegetables, the market for sliced mushrooms will grow.
Extending the shelf life of sliced mushrooms is desirable because a short shelf life restricts distribution and export potential. One or two additional days of shelf life would compensate for time in transit. An extended shelf life would give more flexibility to processors, retailers and consumers.
Mushroom processors already use some techniques to improve sliced ...
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