Integrated Treatment of CaCl2 , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage-Reference-Cited by-同舟云学术

Integrated Treatment of CaCl2 , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage

Published:2015-02-02 Issue:6 Volume:39 Page:2008-2016
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Khan Zia Ullah¹,Bu Jianwen¹,Khan Nasir Mehmood²,Khan Rahat Ullah³,Jiang Zhenhui¹,Mou Wangshu¹,Luo Zisheng¹,Mao Linchun¹,Ying Tiejin¹

Affiliation:

1. College of Biosystems Engineering and Food Science; Fuli Institute of Food Science; Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang R&D Center for Food Technology; Equipment Zhejiang University; Hangzhou 310058 China

2. Department of Biotechnology; Shaheed Benazir Bhutto University Sheringal; Dir (Upper) Pakistan

3. Department of Chemistry; University of Science and Technology Bannu; Bannu Pakistan

Funder

National Natural Science Foundation of China

Foundation for the Program of Key Innovative Research Team of Zhejiang Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12441/fullpdf

Reference38 articles.

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3. Modified atmosphere packaging for postharvest storage of mushrooms. A review;Ares;Fresh Produce,2007

4. Irrigation water treatments to improve quality and shelf life of Agaricus mushrooms;Beelman;Mushrooms News,1992

5. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms;Brennan;LWT - Food Sci. Technol.,2000

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