title: Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review.
abstract: Postharvest browning of Agaricus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms because of their continued respiration and biochemical activity. There are no simple answers and no single treatment is known to limit overall quality deterioration. However, there are several strategies that are being implemented in order to reduce the rate of respiration for mushrooms. Packaging technology is the common denominator that allows us to implement these strategies and thus is key to quality preservation. In this review, first, the major factors involved in postharvest quality deterioration are discussed and then technological advances/methods used to counteract these hurdles are presented.
authors.affiliation: Food Packaging Technology, Technical University of Munich, Freising-Weihenstephan, Germany. preeti_ndri@rediffmail.com
authors.forename: Preeti
authors.initials: P
authors.lastname: Singh
authors.forename: Horst-Christian
authors.initials: HC
authors.lastname: Langowski
authors.forename: Ali Abas
authors.initials: AA
authors.lastname: Wani
authors.forename: Sven
authors.initials: S
authors.lastname: Saengerlaub
mesh_terms: D000364:Agaricus / Q000737:chemistry / Q000378:metabolism; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D048690:Fruiting Bodies, Fungal / Q000737:chemistry* / Q000378:metabolism*; D015416:Maillard Reaction; D011786:Quality Control