Modelling the influence of time, temperature and relative humidity conditions on the mass loss rate of fresh oyster mushrooms
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.05.026
Abstract: Abstract The use of poorly designed packaging for high metabolic fresh produce like oyster mushrooms may lead to condensation inside the package and to shelf-life shortening. In order to quantify transpiration rate (TR) of oyster… read more here.
Keywords: oyster mushrooms; temperature; relative humidity; model ... See more keywords
UV-C Treatment maintains quality and delays senescence of oyster mushroom (Pleurotus ostreatus)
Sign Up to like & getrecommendations! Published in 2017 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2017.07.019
Abstract: Abstract The feasibility of UV-C treatment was studied for extending the shelf-life of oyster mushrooms. Oyster mushrooms were treated with 4.0 kJ/m 2 ultraviolet-C (UV-C) radiation before packaging with LDPE pouches, stored at 4 °C for 15 days.… read more here.
Keywords: quality; oyster mushrooms; mushrooms treated; oyster ... See more keywords
Fine Mapping and Functional Analysis of the Gene PcTYR, Involved in Control of Cap Color of Pleurotus cornucopiae
Sign Up to like & getrecommendations! Published in 2022 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.02173-21
Abstract: Oyster mushrooms are widely cultivated and consumed over the world for their easy cultivation and high biological efficiency (mushroom fresh weight/substrate dry weight × 100%). Fruiting bodies with dark caps are more and more popular according to… read more here.
Keywords: cap color; analysis; oyster mushrooms; cap ... See more keywords
Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants
Sign Up to like & getrecommendations! Published in 2021 at "PLoS ONE"
DOI: 10.1371/journal.pone.0246992
Abstract: The use of red grape pomace (GP; Vitis vinifera L. var. Shiraz) as a source of beneficial bioactive compounds in ruminant diets is limited by high levels of indigestible compounds in the grape skin matrix.… read more here.
Keywords: oyster mushrooms; gas production; grape pomace; oyster ... See more keywords