[1] OUZOUNI P K, PETRIDIS D, KOLLER W-D, et al. Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus, Greece[J]. Food Chemistry, 2009, 115(4): 1575-1580.[2] OUZOUNI P K, VELTSISTAS P G, PALEOLOGOS E K, et al. Determination of metal content in wild edible mushroom species from regions of Greece[J]. Journal of Food Composition and Analysis, 2007, 20(6): 480-486.[3] WALDE S G, VELU V, JYOTHIRMAYI T, et al. Effects of pretreatments and drying methods on dehydration of mushroom[J]. Journal of Food Engineering, 2006, 74(1): 108-115.[4] ANTMANN G, ARES G, LEMA P, et al. Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms[J]. Postharvest Biology and Technology, 2008, 49(1): 164-170.[5] GUILLAUME C, SCHWAB I, GASTALDI E, et al. Biobased packaging for improving preservation of fresh common mushrooms (Agaricus bisporus L.)[J]. Innovative Food Science & Emerging Technologies, 2010, 11(4): 690-696.[6] BRENNAN M, LE PORT G, GORMLEY R. Post-harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms[J]. LWT - Food Science and Technology, 2000, 33(4): 285-289.[7] MOHAPATRA D, FRIAS J M, OLIVEIRA F A R, et al. Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms (Agaricus bisporus spp.)[J]. Journal of Food Engineering, 2008, 86(1): 39-48.[8] JIANG Tianjia, LUO Shasha, CHEN Qiuping, et al. Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinus edodes)[J]. Food Chemistry, 2010, 122(3): 761-767.[9] RICO D, MARTíN-DIANA A B, BARAT J M, et al. Extending and measuring the quality of fresh-cut fruit and vegetables: a review[J]. Trends in Food Science & Technology, 2007, 18(7): 373-386.[10] BRECHT J K, CHAU K V, FONSECA S C, et al. Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain[J]. Postharvest Biology and Technology, 2003, 27(1): 87-101.[11] SANDHYA. Modified atmosphere packaging of fresh produce: Current status and future needs[J]. LWT - Food Science and Technology, 2010, 43(3): 381-392.[12] HONG S-I, KROCHTA J M. Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, relative humidity, base film and protein type[J]. Journal of Food Engineering, 2006, 77(3): 739-745.[13] SMITH J P, DAIFAS D P, EL-KHOURY W, et al. Shelf life and safety concerns of bakery products - A review[J]. Critical reviews in food science and nutrition, 2004, 44(1): 19-55.[14] GIMéNEZ M, OLARTE C, SANZ S, et al. Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films[J]. Food Microbiology, 2003, 20(2): 231-242.[15] MURATORE G, NOBILE D, BUONOCORE G G, et al. The influence of using biodegradable packaging films on the quality decay kinetic of plum tomato (PomodorinoDatterino?)[J]. Journal of Food Engineering, 2005, 67(4): 393-399.[16] OLARTE C, SANZ S, FEDERICO ECHáVARRI J, et al. Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower[J]. LWT - Food Science and Technology, 2009, 42(1): 402-411.[17] XING Zengta, WANG Yaosong, FENG Zhiyong, et al. Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreus musohrooms[J]. J Agric Food Chem, 2008, 56(24): 11838-11844.[18] DEL NOBILE M A, CONTE A, SCROCCO C, et al. A study on quality loss of minimally processed grapes as affected by film packaging[J]. Postharvest Biology and Technology, 2009, 51(1): 21-26.[19] LI Tiehua, ZHANG Min, WANG Shaojin. Effects of temperature on Agrocybe chaxingu quality stored in modified atmosphere packages with silicon gum film windows[J]. LWT - Food Science and Technology, 2008, 41(6): 965-973.[20] KIM K M, KO J A, LEE J S, et al. Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms[J]. LWT - Food Science and Technology, 2006, 39(4): 365-372.[21] TAO Fei, ZHANG Min, HANGQING Yu, et al. Effects of different storage conditions on chemical and physical properties of white mushrooms after vacuum cooling[J]. Journal of Food Engineering, 2006, 77(3): 545-549.[22] JIANG Tianjia, JAHANGIR M M, JIANG Zhenhui, et al. Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage[J]. Postharvest Biology and Technology, 2010, 56(3): 209-215.[23] JAWORSKA G, BERNA? E. The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms[J]. Food Chemistry, 2009, 113(4): 936-943.[24] NECLA ?. The nutrients of exotic mushrooms (Lentinula edodes and Pleurotus species) and an estimated approach to the volatile compounds[J]. Food Chemistry, 2007, 105(3): 1188-1194.[25] LI Tiehua, ZHANG Min, WANG Shaojin. Effects of modified atmosphere packaging with a silicon gum film as a window for gas exchange on Agrocybe chaxingu storage[J]. Postharvest Biology and Technology, 2007, 43(3): 343-350.[26] FONSECA S C, OLIVEIRA F A R, BRECHT J K. Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review[J]. Journal of Food Engineering, 2002, 52(2): 99-119.[27] DEL NOBILE M A, BAIANO A, BENEDETTO A, et al. Respiration rate of minimally processed lettuce as affected by packaging[J]. Journal of Food Engineering, 2006, 74(1): 60-69.[28] NOURIAN F, RAMASWAMY H S, KUSHALAPPA A C. Kinetics of quality change associated with potatoes stored at different temperatures[J]. LWT - Food Science and Technology, 2003, 36(1): 49-65.[29] JIANG Tianjia, FENG Lifang, LI Jianrong. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage[J]. Food Chemistry, 2012, 131(3): 780-786.[30] HERNANDO I, SANJUAN N, PEREZ-MUNUERA I, et al. Rehydration of freeze-dried and convective dried boletus edulis mushrooms: effect on some quality parameters[J]. Journal of Food Science, 2008, 73(8): E356-362.[31] ZIVANOVIC S, BUSHER R W, KIM K S. Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition[J]. Journal of Food Science, 2000, 65(8): 1404-1408.[32] TAGHIZADEH M, GOWEN A, WARD P, et al. Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films[J]. Innovative Food Science & Emerging Technologies, 2010, 11(3): 423-431.[33] BRIONES G L, VAROQUAUX P, CHAMBROY Y, et al. Storage of common mushroom under controlled atmospheres[J]. International Journal of Food Science & Technology, 1992, 27(5): 493-505.[34] LEE S K, KADER A A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops[J]. Postharvest Biology and Technology, 2000, 20(3): 207-220. |