Packaging in a High O2 or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

Abstract

Cold conditions are obligatory for mushrooms storage. However, in most cases, the cold chain is interrupted at various stages. Thus, is of great importance to propose a packaging system capable of inhibiting the detrimental effect of high temperature on mushrooms’ quality. The study evaluates the effect of high oxygen atmosphere (80% O2) in conjunction with films of different levels of microperforations (polysulfon (PSF) films, low: PSF_1000, PSF_2000; medium: PSF_3500; and high: PSF_7000) on antioxidant capacity, volatile compounds profile, sensory acceptance, and quality of mushrooms stored at 20 °C. Results showed that high O2 atmosphere inhibits the respiration rate of mushrooms. Application of high O2 atmosphere and film of high level of microperforations preserved desired color and profile of volatile compounds, ensured consumers color and overall acceptance. In turn, the single effect of the perforation level of the applied film was observed for antioxidant capacity, weight loss, vitamin C, malonylodialdehyde (MDA), and phenolics content. Packaging in low microperforated films led to the least amount of phenolics, highest MDA content, and poor antioxidant capacity in mushrooms. In turn, packaging with films of a medium level of perforation contributed to the highest vitamin C and phenolic content. There was no effect of treatment on texture, maturity index, protein content, and percentage of open capped mushrooms.

Active Packaging of Button Mushrooms with Zeolite and Açai Extract as an Innovative Method of Extending Its Shelf Life

“…The low water loss in the case of PVC is caused probably due to its low perforation degree. The PVC is characterized by low water permeability [29,30]. We observed that, in the case of active packaging with aҫai extract + zeolite and zeolite (0.5% w/v and 1% w/v) packed with perforated foil, there was no statistical differences in comparison to PVC foil on the last day of storage (day 28).…”

Carbon Dioxide Emission Modeling of King Oyster Mushroom before and after Thinning Processes According to Temperature and Growth Stage

“…Following these wounds, the mushroom respiration rate increases, and plant tissues age (Fonseca et al, 2002). Because the respiration of harvested mushrooms is closely related to their quality, this phenomenon has been quantified (Jacxsens et al, 2001;Pogorzelska-Nowicka et al, 2020). In this study, although there was no significant change in proportion of the mycelium, the CO2 emission rate of mycelium changed significantly (Table 2).…”

Nutritional and post-harvest quality preservation of mushrooms: A review

“…Utilizing high oxygen levels and micro-perforated films, color and volatile components were preserved, maintaining the color and consumer acceptance. Additionally, it stops water condensation and the creation of unwelcome volatile chemicals inside mushroom packaging, but it has been found to lower pH levels ( Pogorzelska-Nowicka et al., 2020 ). A recommended environment for storing mushrooms is 2.5–5% CO 2 and 5–10% O 2 , in addition to polythene bags of thickness 100 gauges with a 0.5 percent venting area for packing mushrooms in refrigeration situations ( Wakchaure, 2011 ).…”