Biobased packaging for improving preservation of fresh common mushrooms (Agaricus bisporus L.)

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

“…The O 2 level in package should not be lower than 2 % otherwise aerobic respiration turns into anaerobic, resulting in off-flavors (acetaldehyde and ethanol) and a sharp increase in tissue breakdown (Cliffe-Byrnes and O'Beirne 2007). It was also worthy to mention that the CO 2 concentration higher than 5 % could enhance overall browning or yellowing, and induce a phytotoxic effect, which was marked by an increase in the respiration rate when the produce returned to normal air composition (Lopez Briones et al 1992;Guillaume et al 2010). Taken together, it is evident that the O 2 and CO 2 concentrations varied in the safe ranges when reached to the steady state during storage in the present study.…”

“…1 and 2, a steady state period occurred after a transient state period where O 2 concentration decreased whereas CO 2 concentration increased, whatever the packaging films used, in agreement well with results previously observed in MAP experiments for fresh fruits and vegetables (Barron et al 2002;Charles et al 2008). The steady state was reached when gas diffusion through the film exactly compensates O 2 consumption and CO 2 production by mushrooms (Guillaume et al 2010). In the present study, the whole mushroom in PVC wrap depleted O 2 in packages was achieved in 2 to 5 days of storage, then a slight production afterwards.…”

“…The CO 2 concentration decreased after 1 day and gas compositions were controlled by O 2 and CO 2 transmission rates through packaging films (Kang et al 2001). And according to Guillaume et al (2010), the generated equilibrium atmosphere obtained in MAP experiments should be compared with the optimal atmosphere recommended for mushrooms. The O 2 level in package should not be lower than 2 % otherwise aerobic respiration turns into anaerobic, resulting in off-flavors (acetaldehyde and ethanol) and a sharp increase in tissue breakdown (Cliffe-Byrnes and O'Beirne 2007).…”

“…Data shown are mean ± standard deviation (n=3). PVC polyvinyl chloride wrap; PE-1 polyethylene-1 film, PE-2 polyethylene-2 film PVC film led to a detrimental deterioration of mushrooms after only one day of storage at 20°C and both the blotches browning and veil opening were also exhibited (Guillaume et al 2010). Change in weight loss (WL) Figure 3 shows the effect of coating treatments on weight loss of whole and sliced mushrooms in three MAP packages stored at 12°C for 7 days.…”

“…However, due to the high respiration rate, its rapid postharvest degradation and quality maintenance still remains an economic issue (Mahajan et al 2008). It was reported that after only 1 day of storage at ambient temperature, the cap was opened and colored, stem was elongated, and texture became soft and spongy, resulting in shortening the shelf-life of mushroom (Guillaume et al 2010). Besides, the sliced mushrooms, usually marketed in trays overwrapped with plastic films and have drawn the attention of industry as novel lightly processing and consuming convenience.…”