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September 30, 2025Vestnik MGTUOpen Access

Change in the qualitative characteristics of cultured champignons during storage

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Key Points

The study identifies significant changes in qualitative characteristics of cultured champignons during storage.
Key evidence suggests that storage duration can noticeably alter freshness and texture quality of champignons.
Assessment using controlled storage conditions focused on temperature and humidity to measure qualitative changes was employed.
These findings highlight the need for optimal storage practices to maintain quality of cultured champignons.

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Implication

Analysis reveals changes in qualitative characteristics of cultured champignons during storage, indicating potential impacts on product quality.

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Cite This Study

N. A. Popova (2025) studied this question.

synapsesocial.com/papers/68de79715b556a9128e1b270 https://doi.org/10.21443/1560-9278-2025-28-3-429-438

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