Abstract:Se describe y analiza el efecto de la aplicación de antioxidantes y de los envases en la conservación de orellanas (Pleurotus ostreatus), una seta comestible con elevado valor proteico. Este tipo de setas es altamente perecedero y sufre de un rápido oscurecimiento durante la postcosecha. Las orellanas enteras fueron tratadas con ácido ascórbico (1% p/v) y ácido cítrico (1% p/v), envasadas en bolsa de polietileno de baja densidad (PE), bandejas de poliestireno expandida (PES) más PVC y recipientes de polietilen… Show more
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