Dr Agaricus and ethylene
Ethylene gas is both a friend and a foe of fresh produce. Traditionally, mushrooms were believed to be insensitive to ethylene, but recent research suggests otherwise. Studies show that ethylene exposure can accelerate mushroom deterioration, affecting browning and cap opening. Promising treatments using 1-MCP, cinnamon essential oil, and (ethylene absorbing) potassium permanganate have shown the potential to slow these effects and extend shelf life. With more research underway, we may soon better understand ethylene's role in mushroom quality during storage and retail.
Best Practice in Mushroom Supply Chains
Recently contracted project MU22011 is developing guidelines for best practice management within mushroom supply chains, from farm to retail store. The project aim is to ensure that shoppers are presented with fresh, unbruised, and all-round glamorous mushrooms every time they go shopping (Figure 1). With many, if not most, purchases decided in store, good quality is a key strategy to reverse recent drops in sales.
Recently contracted project MU22011 is developing guidelines for best practice management within mushroom supply chains, from farm to retail store. The project aim is to ensure that shoppers are presented with fresh, unbruised, and all-round glamorous mushrooms every time they go shopping. With many, if not most, purchases decided in store, good quality is a key strategy to reverse recent drops in sales.
Cold mushrooms are quality mushrooms
Temperature is certainly the key factor determining the storage life of fresh mushrooms. It affects weight loss, colour change, firmness, stipe elongation, cap opening, bacterial growth and overall freshness. While there are many things growers can do to improve quality at harvest (see MushroomLink Summer p11, Best practice in mushroom supply chains for more on this), it is the temperatures that mushrooms experience afterwards that are key to determining the quality consumers experience.
Postharvest temperature management
Temperature is certainly the key factor determining the storage life of fresh mushrooms. It affects weight loss, colour change, firmness, stipe elongation, cap opening, bacterial growth and overall freshness. While there are many things growers can do to improve quality at harvest (see MushroomLink Summer p11, Best practice in mushroom supply chains for more on this), it is the temperatures that mushrooms experience afterwards that are key to determining the quality consumers experience.
In Issue 08 of MushroomLink magazine, Dr Jenny Ekman discusses:
Principles of cooling
Thermal conductivity
Cooling methods
Energy efficiency
Keeping mushrooms cold
Manage the risk of warming
Best practice for the Mushroom Supply Chain
Even the most polished or targeted marketing campaign will not work if the mushrooms on the supermarket shelf look old, brown, and unappealing. The same applies through the whole supply chain; effort spent on growing, picking and packing the best possible mushrooms will be wasted if they are not well managed after.
Even the most polished or targeted marketing campaign will not work if the mushrooms on the supermarket shelf look old, brown, and unappealing. The same applies through the whole supply chain; effort spent on growing, picking and packing the best possible mushrooms will be wasted if they are not well managed after.
