Search academic texts

Information × Registration Number 0211U007095, 0106U005459 , R & D reports Title Develop modes korotkochasnogo storage oyster and shiitake mushrooms popup.stage_title Head Gorkuchenko Aleksandr Vasilevich, Registration Date 25-03-2011 Organization The Kiev experimental station to Institute of vegetables and melons UAAS popup.description2 Effective storage temperature oyster and shiitake mushrooms is +1. With it, they saved up to 6 days without losing much quality merchandise. Natural loss of form at the oyster in the winter-spring season in the 10 C - 5,7 - 6,9%, and 30 C - 6,3 - 6,8%, summer-autumn season at +10 C 5,8 - 6,1%, +30 C 6,3-6,9%. Natural decline in shiitake mushrooms winter-spring season was at +10 C - 6,1-6,5%, +30 C -6,4-6,5%, summer-autumn season in the 10 C - 6,2-6 , 4% at +30 C - 6,6-6,8%. The intensity of respiration, heat, and the Volga-allocation has been minimal. Shiitake mushroom growing seasons have little effect on their keeping quality and quality subject to growing technology and storage. On respiration rate and heat-moisture-release shiitake mushrooms affect the storage temperature, with its increasing these figures are increasing. Keeping quality of mushrooms fruiting II waves to some extent below the keeping quality of fruit bodies of I waves, but they retain their commercial quality for 5 - 6 days. Such dependence is associated with reduced activity of the compost, the loss of nutrients and moisture, as well as the emergence of bacterial, viral and fungal infections. Product Description popup.authors Панчоха Андрій Петрович Тринчук Ольга Олександрівна popup.nrat_date 2020-04-02 Close