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Issue 5 (2) 2006 pp. 5-23

Emilia Bernaś, Grażyna Jaworska, Waldemar Kmiecik

Storage and processing of edible mushrooms

Abstract This paper presents a review of the Polish and foreign literature concerning the storage and processing of edible mushrooms. Mushrooms are difficult raw materials for the processing industry: fresh mushrooms cannot be stored for long periods; moreover, during processing they readily change colour and texture. In order to guarantee acceptable quality of canned and processed mushrooms, fresh pilei should be kept at low tempera-tures. Before processing they should undergo preliminary treatment using substances pre-venting changes in colour and texture; the storage conditions for finished products must be appropriate to the processing method applied. The most frequently used methods of processing are: drying, marinating, sterilization and freezing.
Keywords: : edible mushrooms, storage, preliminary treatment, processing
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/1_2_2006.pdf

For citation:

MLA Bernaś, Emilia, et al. "Storage and processing of edible mushrooms." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 5-23.
APA Bernaś E., Jaworska G., Kmiecik W. (2006). Storage and processing of edible mushrooms. Acta Sci.Pol. Technol. Aliment. 5 (2), 5-23
ISO 690 BERNAś, Emilia, JAWORSKA, Grażyna, KMIECIK, Waldemar. Storage and processing of edible mushrooms. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 5-23.