Volume 10 Part 2 Article 67: Acid Preservation of Mushroom

Volume 10 Part 2 Article 67
Year 1979
Title: Acid Preservation of Mushroom
Authors: Hsi-Hua Wang and Tan-Geng Cheng


One of the characteristics of the cultivation of commercial mushrooms (Agaricus bisporus (Lange) Sing) in Taiwan area is the type of plastic packed straw houses for cultivation, where is no temperature controlling facilities (Huang, 1978; Han and Shen, 1978; Ho, 1978). The houses are very economical but have a risk that, when an unexpected flush of mushroom crops occurs, for example, when a sudden cold weather (around 10°C) follows to warm weeks (more than 22°C), the growers cannot handle the crops in a short time. Post-harvest storage and soaking orland vacuum treatments (Seelman et al., 1973) might be good candidates for a temperary storage before canning. The writers have worked on environmental control in Chinese traditional food processing (Wang, 1975; Wang, et al., 1976) which includes (1) starch manufacture by wet process in a submerged condition or by steeping and, (2) the utilization of head space gas (for example C02) and (3) low water activity for repressing the growth of unfavorable microbes in not-submerged but moist materials or foods. The lactate fermentation involved in the wet process for mung bean starch manufacture has been carried out at pH 4 or lower. It appears not to promote the hydrolysis of mung bean proteins but to inhibit the growth 9f amylolytic bacteria such as bacilli or clostridia which are thought to destroy starch granules of mung bean. In the summer of 1976, Prof. G. Eger showed her interests in “mushroom pickling” when the senior writer visited her laboratory. Then the writers started to work on mushroom preservation with appropriate uses of salt, acids and lactate bacteria to find an easy and effective method to preserve mushroom to replace traditional canning, in which tin plates, expensive in Taiwan, are essential. The technique might be available for temporary storage before processing. Therefore the data on 7 days and 10 days preservation are giving in the present work to determine or screen probable techniques.

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