Trinchuk O. Improvement elements technologies of post-harvest handling and salting of cultivated mushrooms.

Investigations were carried out during 2001-2011 years. The thesis is devoted to actual questions of the cultivated mushrooms yield storage, such as improvement the quality of champignon and oyster mushrooms and development of the production technology elements of new types of fermented products based on them. The influence of fruiting wave, temperature and duration of mushrooms storage on their preservation and respiration rate, heat emission, moisture evaporation was defined. According to the research results norms of mushrooms natural losses differentiated by period of storage depending on temperature conditions were set. Best regimes of postharvest short term handling of stored mushrooms with high concentrations of carbon dioxide by organoleptic and biochemical parameters and commodity product output were defined and its influence on the intensity of physiological processes in mushrooms was established. The influence of the fresh champignon and oyster mushrooms quality, the ratio of ingredients and method of salting on the term of production readiness to the consumption, the content of biochemical substances and organoleptic properties of the finished fermented product is defined. Based on the improved technology elements data, recipes and projects of technical documentation for production of salted mushrooms with vegetables (carrots, sweet red pepper) were developed. The economy efficiency of develop technologies elements was proved. The research results applied in industry.