|Authors: ||H. Bohling, H. Hansen|
Studies on the respiration activity of fresh oyster mushrooms at various temperatures and different composition of the storage atmosphere have shown that lowering the temperature is the most effective measure to reduce metabolic activity and thus the development of heat and lastly to delay processes of ageing and spoilage.
Cooling of the mushrooms from 15°C down to 3.5°C reduced metabolic activity to less than one third.
CO2 release by the mushrooms at 15°C corresponds - on the assumption that carbohydrates are the essential respiration substrate - to a heat generation of 2,500 J/kg·h, as compared to 750 J/kg·h at 3.5°C. Increased carbon dioxide or reduced oxygen content of the storage atmosphere had, at lower temperature, little effect only on respiration activity.
At higher temperatures, e.g. 8°C, respiration activity decreased considerably in the presence of appropriate CA conditions.
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