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This document summarizes a study on using citric acid and hydrogen peroxide treatments to extend the shelf life of fresh sliced mushrooms. Whole mushrooms were soaked in solutions of these compounds before being sliced, packaged, and stored at 4°C for up to 19 days. Both treatments reduced pseudomonad bacteria growth and improved quality compared to the control. A specification of 75 Hunter L units was established to quantify shelf life, and the treatments extended it by about 50%. Treatment effectiveness v

Author

Jose Antonio

Language

EN