A study on the low temperature preservation of paddy-straw mushroom (Volvariella volvaceae)

A study on the low-temperature preservation of paddy-straw mushroom (Volvariella volvaceae) has been carried out. Stages of treatments include trimming, washing, blanching (0, 2, 4 and 6 min), cooling (cool water spraying for 30 min), packaging (without packaging, packed in polyethylene and vacuum p...

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Bibliographic Details
Published inWarta Industri Hasil Pertanian Vol. 3
Main Authors Nuraini D, Hardjo S
Format Journal Article
LanguageIndonesian
Published 1986
Subjects
almacenamiento en frigorificos
analisis organoleptico
analyse organoleptique
aptitud para la conservacion
aptitude a la conservation
blanchiment
blanching
blanqueo
conditionnement
empaque
keeping quality
organoleptic analysis
organoleptic properties
packaging
preservacion
preservation
propiedades organolepticas
propriete organoleptique
refrigerated storage
stockage au froid
volvariella
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Summary:A study on the low-temperature preservation of paddy-straw mushroom (Volvariella volvaceae) has been carried out. Stages of treatments include trimming, washing, blanching (0, 2, 4 and 6 min), cooling (cool water spraying for 30 min), packaging (without packaging, packed in polyethylene and vacuum packed films), and storage at cool temperature. Observation were done on moisture content, pH, total acid, soluble solid, activity of catalase and peroxidase, and organoleptic test. The results showed that paddy-straw mushroom can be preserved for two weeks at 7-9 deg C in vacuum packaging (4-6 min blanching) or in polyethylene (6 min blanching).
Bibliography:J
J11
ISSN:0215-1243