Development of a novel modified atmosphere container with a cycle‐time‐controlled perforation for enoki mushroom preservation

Abstract

Summary A novel container system with a time‐controlled perforation device was designed to create a modified atmosphere (MA) beneficial for preserving 1.5 kg of enoki mushrooms at 10 °C. Periodic cycles of meeting and eclipse of the block‐arc‐shaped perforations on the rotor and the fixed container cover in the device provided the repeated time‐controlled opening/closing of the perforation to control the gas transfer. A mathematical model describing the container atmospheric change was used to determine an optimal design, which is specified with circular opening ratios of 7% for the rotor and 10% for the fixed cover for a 4‐h cycle. The design could create an MA of 1.8% O2 and 19.4% CO2 to preserve the quality in terms of weight loss, mushroom development, colour change, texture and overall appearance. The cycled time control of the perforation was found as an effective means to have MA condition keeping enoki mushrooms fresh.

Preparation of Cu3(BTC)2/PVC mixed matrix membrane for pomegranate seed storage

“…Fruit color is closely related to phenols content. As illustrated in Figure 7c, total phenol contents of pomegranate seeds in all groups were decreased, resulting in the color of pomegranate seeds become browning (Figure 6) (Kwon, An, & Lee, 2014). Moreover, decreased anthocyanin content in all groups was attributed to the decrease of total phenol content.…”

Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper)

“…Flammulina velutiper has a thin complexion structure which cannot prevent rapid dehydration. It also has a higher respiration speed than other vegetables, leading to a higher degree of rapid water loss, ultimately reducing the nutritional and flavor factors of mushrooms 59 . Reduced respiration rates may affect volatile enzyme activity.…”

“…It also has a higher respiration speed than other vegetables, leading to a higher degree of rapid water loss, ultimately reducing the nutritional and flavor factors of mushrooms. 59 Reduced respiration rates may affect volatile enzyme activity. Therefore, treatments with lower respiration rates might maintain a higher aroma of the mushroom and retain some of its nutritional value.…”

Effect of Different Processing Technologies on Chemical Properties of Wild-Grown Edible MushroomMacrolepiota procera var. procera(Scop.)

“…Kwon et al . () used a novel modified atmosphere container with cycled time controlled perforation to preserve the mushroom. We also can find the cultured mushrooms in canned form in markets.…”

“…On the other hand Han et al (2015) also used biodegradable film packaging to improve the shelf-life of Boletus edulis wild edible mushroom. Kwon et al (2014) used a novel modified atmosphere container with cycled time controlled perforation to preserve the mushroom. We also can find the cultured mushrooms in canned form in markets.…”