Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

Abstract

Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations on quality and develop shelf-life kinetic model for a modified atmosphere packaging (MAP) for sliced button mushrooms. Sliced mushrooms were packed in a tray, covered with cellophane film, and stored for 7 days at four levels of temperature (0, 5, 10, and 15°C) and three levels of perforations at each temperature ranging the number of perforations from 1 (58 perforations per m 2) to 6 (349 perforations per m 2). Headspace gas composition and quality parameters (weight loss, pH, firmness and colour) were measured throughout the storage period. Increasing the storage temperature required an increase of the number of perforations in order to obtain the optimum MAP conditions. Temperature had a significant effect (p < 0.05) on quality of sliced mushrooms. Firmness was identified as a critical quality parameter; therefore, a kinetic model was developed to describe the influence of temperature on firmness and predict shelf-life of sliced mushrooms. Fresh sliced mushrooms had a shelf-life of 1, 2, 4, and 7.5 days at 15, 10, 5, and 0°C, respectively, under optimum MAP conditions.

Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus L.)

“…Bottom mushroom ( Agaricus bisporus L.) is one of the most commonly used types of mushroom worldwide and makes about 40% of the world mushroom production (Guan, Fan, & Yan, ). Storage duration of fresh mushrooms is very short and is customer‐friendly until it does not change the quality and freshness (Oliveira, Sousa‐Gallagher, Mahajan, & Teixeira, ). Mushrooms quality attributes include browning, softening (Yurttas, Moreira, & Castell‐Perez, ), cap widening, and losses in weight (Kim, Ko, Lee, Park, & Hanna, ).…”

Quality Kinetics and Storage Stability Studies of Ready to Eat Peanut Chutney

“…The change in hydroxy methyl furfural content of instant pearl millet based Kheer mix samples was followed the first order reaction. 13 Oliveira et al, 14 developed shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. The color change and 5-hydroxymethyl furfural formation in zile pekmezi during storage was studied by Tosun 15 and also evaluated the reaction orders, rate constants and activation energy.…”

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

“…All these physical quality attribute changes appear to have resulted eventually in significant difference of visual sensory quality between control package and the MA container (4.5 of the MA container vs. 2.1 of the control package). The better preservation of the quality attributes by the MA container in Table is expected to extend the mushroom shelf life, in consideration that weight loss, mycelium growth, colour change and textural change have often used as quality factors determining shelf life (Villaescusa & Gil, ; Paul & Rai, ; Oliveira et al ., ). Typically, shelf life of mushroom extended by MAP is 7 and 12 days at 4 and 12 °C, respectively (Mangaraj et al ., ).…”