New innovations to improve mushroom whiteness shelf life (MU19005)
What’s it all about?
This investment is investigating new innovations to improve and maintain mushroom whiteness, looking at both pre- and post-harvest factors. It will produce a grower-focused guide that outlines the most effective technologies, techniques and strategies that growers can use on-farm to improve and maintain mushroom whiteness, with information to improve handling and management through the supply chain as well.
Presenting clean, white mushrooms to consumers at retail is a proven method of increasing sales, whereas conversely, browning on mushrooms is negatively perceived by consumers and is associated with the produce being ‘at the end’ of its storage life. Improving and maintaining whiteness has the potential to boost sales and reduce waste, and ultimately improve the profitability of the mushroom sector.
The project team is first consulting with the domestic mushroom industry to identify what methods are currently used to improve whiteness. A global review will then be conducted (including scientific literature) of pre-harvest and post-harvest practices which are currently used or could be used to improve mushroom whiteness.
This process will also look to identify any knowledge gaps that require further R&D investment from industry, and will rank potential opportunities by the likely benefits and costs of each technique.
This project is a strategic levy investment in the Hort Innovation Mushroom Fund