Volume 12 Part 2 Article 68
Title: Influence of Bacterial Populations on Postharvest Deterioration of Fresh Mushrooms
Authors: R.B. Beelman, B.D. Guthrie and D.J. Royse
Most early researchers who studied spoilage of fresh mushrooms believed the pnmary cause to be autoenzymatac reactions in the living tissue (Goodman, 1957; Hughes, 1958; Woodmansee, 1964). However, several reports suggested mushroom spoilage might be caused by the action of bacteria on the mushroom tissue (Tomkin, 1966; Gandy, 1967; Fordyce, 1968; Cameron and Chapell, 1970; Nichols and Hammond, 1973; Dave, 1978). Fordyce (1968) suggested that postharvest browning of mushrooms was due to a combination of autoenzymatic and microbial action on the tissue. Recently, Doores et al. (1987) indtcated a correlation existed between increased bactenal populations and postharvest darkening of stored mushrooms from separate experiments. The purpose of this investigation was to confirm this relationship and evaluate its ramifications on quality and shelf life.Please login to download the PDF for this proceeding.