Differences in taste in button mushroom strains (Agaricus bisporus)

J.J.P. Baars, I. Stijger, M. Kersten, A.S.M. Sonnenberg

Research output: Book/ReportReportProfessional

Abstract

This report describes the results of a screening of genetically diverse strains of mushroom Agaricus bisporus for differences in taste. Eight different strains were grown on regular commercial compost and casing soil. Two of these strains were also grown on a casing with calcium chloride added to increase osmotic value. The intension was to increase the dry matter content of the mushrooms that might affect the “bite” sensation of mushrooms.
Original languageEnglish
Place of PublicationWageningen
PublisherWageningen UR Plant Breeding
Number of pages17
Publication statusPublished - 2014

Publication series

NameReport / Plant Breeding Wageningen UR
No.2015-3

Keywords

  • mushrooms
  • edible fungi
  • taste
  • agaricus bisporus
  • agaricus
  • taste research
  • taste panels
  • postharvest quality
  • dry matter

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