Quality Improvements by Agronomy
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Quality Improvements by Agronomy Mushroom quality (as determined by colour, texture, bruisability, rate of cap opening postharvest) varies from crop to crop and even with in a crop. Much of this variation is due to the response of the mushroom to the environment. The effects of different cultural treatments and agronomies are being investigated on mushroom quality at the time of harvest and during postharvest storage. Textural firmness can be controlled by the carbon dioxide level and the relative depths of casing and compost. Postharvest storage temperature and the method of cooling greatly influence the extent of discolouration and the rate of cap opening. Modified atmospheres postharvest control the rate of cap opening, discolouration and microbial spoilage. Current experimentation is focussed on identifying the environmetal and agronomic influences on mushroom bruisability. To reduce bruising, mushrooms should be grown wet (casing water and humidity) and allowed to dry out somewhat towards the end of the crop. If bruising is a frequent problem, then calcium chloride irrigation (0.3-0.5%) can effectively reduce the problem. The degree of comp[ost degradation and the amount of sugar beet lime in the casing have a minor effect on bruising. The choice of strain can have a major effect on bruising. Contact Dr Kerry Burton (kerry.burton@warwick.ac.uk) Return to Mushroom Quality home See also: |
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