Journal of Food Science · 1995 · 116 citations · 16 references
AgricultureFood ScienceHorticultural SciencesFood PackagingFood PreservationPostharvest PhysiologyControlled Atmosphere StorageModified Atmosphere PackagingModified Atmosphere StoragePackaging Effects On QualityShelf-life ManagementStorage PhysiologyOxygen Concentration EffectsPackaging Atmosphere CompositionPackaging Atmosphere EffectsPackaging AtmospheresPackaging For Fresh ProducePackaging For StorageRelative Humidity EffectsSurface Moisture Availability
ABSTRACT The effect of O 2 concentration, at 2–6% CO 2 on shelf‐life of fresh mushrooms in modified atmosphere packages (MAP) was studied. For conventional mushrooms optimum in‐package O 2 was 6% to reduce cap development. Mushrooms irrigated with 0.3% calcium chloride during cropping had a higher rate of maturation and optimum O 2 was 2% during storage. At this low O 2 concentration, however, storage may be potentially hazardous and is not recommended. Surface moisture of mushrooms significantly increased during storage and may have obscured any beneficial effect of MAP on mushroom color. Precise control of relative humidity in the package is recommended.
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Applied Linear Statistical Models.
Frederick O. Lorenz, John Neter, William Wasserman et al. · Journal of the American Statistical Association · 1986 · 5.7K citations
Calcium in plant senescence and fruit ripening
Ian B. Ferguson · Plant Cell & Environment · 1984 · 326 citations