Volume 17 Part 1 Article 57
Title: Influence of Temperature and Relative Humidity on the Storage Shelf Life of Mushroom (Agaricus bisporus)
Authors: L. Aguirre, J.M. Frias, C. Barry-Ryan and H. Grogan
In order to study the shelf life of mushrooms, over 25 batches of mushrooms were subjected to three storage temperatures (T) (5°, 15° and 25°C) and three storage relative humidity (RH) levels (70, 80 and 90%). The effect of T and RH on quality kinetics of the batches was studied by measuring water activity, turgor, colour (L, a* and b* in the Hunter scale) and weight loss of three different tissues (cap, gills and stipe) of the mushroom.
Polynomial models to describe quality kinetics, allowing for batch-to-batch and inside-batch nested variability structure, were built. The resulting linear mixed-effect models described the evolution of the six quality factors with time, their kinetic dependence on temperature and relative humidity, and estimated the variability components from a typical retailer situation. Significant quadratic effects, pointing to optimal storage conditions were found for the temperature (L, a* and b* values, water activity and turgor) and for the relative humidity (L, a* and b* values and water activity).Please login to download the PDF for this proceeding.