Affiliation:
1. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802
Abstract
Freshly-harvested, cultivated mushrooms (Agaricus bisporus) were washed in 1000 ppm solutions of sodium sulfite and stored in ventilated, polyvinylchloride film-overwrapped packages at 5 and 15°C. Total sulfur dioxide of the mushrooms was measured by the modified Monier-Williams procedure numerous times during a 48-h storage period. Initial SO2 averaged 48.1 ppm and subsequently declined at a logarithmic rate. Total SO2 fell below detectable levels (<10 ppm) at about 11.8 and 15.6 h at 15 and 5°C, respectively.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
3 articles.
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