Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes)

Postharvest shelf-life and fruit quality of strawberry grown in different cropping systems

“…Oso Grande and Festival, respectively, being lower than recommended (8.75) by Means followed by the same letter in columns do not differ by the Tukey test at 1% (**) and 5% (*) probability. Kader (1999). Although the soluble solid values were lower than recommended in some treatments, what affected the reduction of the SS / TA relation the most was the acidity of the fruit.…”

“…According to Kader (1999), the minimum amount recommended for the strawberry flavor to be acceptable is 7°Brix. In this study, lower values were observed when produced in the hydroponic system.…”

“…The packaging with low partial pressure of oxygen can reduce the breathing rate and maintain the shelf-life for a longer time or with better quality than the package with normal air. However, the extremely low oxygen content may result, in some cases, in fermentation resulting in an accumulation of unpleasant odors and tastes, reducing the aroma biosynthesis and tissue damage (Li et al, 2014). In this type of atmosphere, the partial pressure of O 2 and CO 2 are not controlled, and vary with time, temperature, type of film and the respiratory rate of the product (Chitarra and Chitarra, 2005).…”

Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage

“…It is used to extend the product's shelf life and to maintain the product's initial quality for much longer period. An effective tool used to reduce postharvest quality losses in highly perishable commodities and retain the nutritional compounds in food is MAP (Li et al 2014). It helps in increasing the wide range of distribution, retains the aesthetic appeal of the product and retards the growth of moulds and bacteria (Alam and Goyal 2011).…”

The analysis of useful components in Flammulina velutipes fruit body, Flammulina velutipes mycelium and Cordyceps militaris mycelium

“…serine은 피로회 복 및 면연력 증강에 관여하는 아미노산으로 알려져 있으 며, 특히 팽이버섯은 강한 향미를 가지고 있는 것으로 널 리 알려져 있다 (Stamets, 2000). 버섯류 중 아미노산 함량 이 높은 것으로 알려진 표고의 필수 아미노산 함량은 5.33~17.53 mg/g 으로 보고된 바 있다 (Li et al, 2014). 본 연구에서 나타난 3종 버섯의 본 시험에 사용된 버섯 TAA : total amino acid.…”