Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus

doi:10.7506/spkx1002-6630-201015062

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15 ): 283-287.doi: 10.7506/spkx1002-6630-201015062

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Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus

MENG De-mei1，SHEN Lin1，LU Jun2，SHENG Ji-ping1,*

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. College of Water Conservancy & Civil Engineering, China Agricultural University, Beijing 100083, China

Received:2010-03-08 Online:2010-08-15 Published:2010-12-29
Contact: SHENG Ji-ping1,* E-mail:pingshen@cau.edu.cn

Abstract

Abstract:

Sensory quality is one of the primary factors determining commercial values of Agaricus bisporus. Influencing factors of four typical sensory quality changes including water loss, browning, cap opening and textural change during the storage of post-harvested Agaricus bisporus are analyzed in this paper. In addition, current storage techniques for Agaricus bisporus are also summarized. Finally, problems related to current storage techniques and potential application trends are proposed.

Key words: Agaricus bisporus, mushroom, sensory quality, storage

CLC Number:

TS205.9

MENG De-mei1，SHEN Lin1，LU Jun2，SHENG Ji-ping1,*. Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus[J]. FOOD SCIENCE, 2010, 31(15 ): 283-287.

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Research Progress in Analysis of Factors Affecting Sensory Quality and Preservation Techniques for Post-harvested Agaricus bisporus

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