The effect of carbon dioxide on the quality of the mushrooms

The effect of carbon dioxide on the quality of the mushrooms

Mushrooms' quality may be significantly changing depending on their type, strain, growing cycle, packing, cooling, postharvest handling (PHH), and conditions of storage. This work aimed to define the influence of the type and mushrooms' strain, the regime of the PHH by carbon dioxide on th...

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Bibliographic Details
Main Authors: Sergiy Gunko, Olha Trynchuk, Oksana Naumenko, Hryhorii Podpriatov, Liubomyr Khomichak, Anatoliy Bober, Volodymyr Zavhorodnii, Volodymyr Voitsekhivskyi, Oksana Zavadska, Lesia Bondareva
Format: Article
Language:English
Published: HACCP Consulting 2021-10-01
Series:Potravinarstvo
Subjects:
mushrooms
agaricus bisporus
pleurotus ostreatus
postharvest handling
carbon dioxide
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1634

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1634

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