Apparatus, system, and method for storage of mushrooms
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example 1
[0056]The following sets forth general protocols that were used for various tests:
[0057]Raw Material
[0058]Hybrid off-white Agaricus bisporus mushrooms were used for testing. Because of variability in commercially grown mushrooms, all tests were conducted on mushrooms produced and harvested under commercial conditions to ensure that the tests would provide results indicative of use in commercial settings. No grading was done beyond conventional protocols. However, tests were completed on a range of maturities and harvest numbers (also referred to as “break” or “flush” in the mushroom industry). Flush 1, 2, and 3 exhibited different quality and shelf-life characteristics. Testing was generally conducted using second break mushrooms. However, testing was also conducted on other breaks and quality of mushrooms to confirm that the general protocols would work on a range of mushrooms. Harvested mushrooms were stored at about 4° C. (or about 38-42° F.) prior to processing. After harvesting...
example 2
[0071]The following sets forth a compilation of data from a number of different perforated bags into 3 categories based on measured levels of carbon dioxide in a headspace. The three categories are: (1) lower than a range found to be useful for carbon dioxide levels; (2) in the useful range for carbon dioxide levels; and (3) higher than the useful range for carbon dioxide levels.
TABLE 4Results at 8 days% CO2Ave% O2AveOverallGillStemRangeCO2 %RangeO2 %RatingWhitenessBacteriaColorElongation4.217-2017.93.64.43.03.43.55.0-9.06.814-1715.94.24.23.13.54.1>9.013.9 1-1410.23.93.14.83.74.0Traditional1.119.919.91.01.01.01.02.0Till
[0072]The following conclusions can be drawn with reference to Table 4, which uses the rating scale previously described in Example 1:
[0073](1) A combination of carbon dioxide level in the range of 5-9% and oxygen level in the range of 14-17% yielded a best overall rating.
[0074](2) Although a high range of carbon dioxide level gave excellent bacterial control, this hi...
example 3
[0077]Mushrooms were prepared and packaged as described above. Evaluations were made, and respiration gases were measured at 3, 4, 5, 6, 7, and 8 days post-processing. Table 5 below sets forth a summary of data at 8 days.
TABLE 58-Day Evaluation#of bags%%OverallGillStemtestedCO2O2RatingWhitenessBacteriaColorElongation106.916.34.24.44.74.73.7105.216.94.24.44.43.63.4
[0078]When carbon dioxide levels were allowed to rise above 5%, there was a tendency for mushrooms to turn off-white to light brown. Surprisingly, browning occurred to a slight degree, and other benefits associated with higher carbon dioxide levels outweighed the slight discoloration. As noted in Table 5, whiteness ratings were similar when categorized as under or above 6% carbon dioxide levels in a headspace. By allowing carbon dioxide levels to elevate above 6%, additional benefits were realized, such as improved bacterial control, improved gill color, and reduced elongation of stems.
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