Extension of the shelf-life of fresh oyster mushrooms (Pleurotus ostreatus) by modified atmosphere packaging with chemical treatments

African Journal of Biotechnology

Volumn 10, Issue 46, 2011, Pages 9509-9517

  Xiao, Gongnian ^a,b   Zhang, Min ^a   Shan, Liang ^a   You, Yuru ^b   Salokhe, Vilas M ^c  

^a JIANGNAN UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Chemical treatments; Modified atmosphere packaging (MAP); Oyster mushroom; Preservation; Shelf life

Indexed keywords

CATECHOL OXIDASE;

ARTICLE; CELL MEMBRANE PERMEABILITY; EDIBLE MUSHROOM; ENZYME ACTIVITY; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD TEXTURE; MODIFIED ATMOSPHERE PACKAGING; PACKAGING MATERIAL; PLEUROTUS OSTREATUS; SHELF LIFE; WEIGHT REDUCTION;

BASIDIOMYCOTA; PLEUROTUS OSTREATUS;

EID: 80052174092     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/ajb08.974     Document Type: Article

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