Minimally processing of pleurotus mushrooms

Abstract

Due to increased demand of the Pleurotus mushrooms genus, the industry has been receptive in processing techniques development that can increase the shelf life, without damages in the product characterization, as “fresh product”. Minimally processing is a technology that can be a storage alternative, allowing the inhibition and/or control of undesirable microorganisms, chemical and enzymatic reactions involved in injury and enjoy the quality maintenance. The success of this technology depends on the initial product quality, temperature control, gas mixtures specificity, film packaging characteristics and equipment efficiency, not forgetting the use of good hygiene and safety.

The aim of this paper it was to revise the minimally processed mushrooms handling, product with high added value, selecting views about the high quality maintenance for the competitive food industry improvement.