Probabilistic shelf life assessment of white button mushrooms through sensorial properties analysis

Mohapatra, Debabandya; Bira, Zuberi M.; Frias, Jesus Maria; Kerry, Joe P.; Rodrigues, Fernanda A.

doi:10.1016/j.lwt.2011.01.014

Cited by 16 publications

(7 citation statements)

References 27 publications

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“…A limit of acceptance of 1 day at 15°C was established for sliced mushrooms based on sensory overall appearance and firmness (data not shown) and these findings are in agreement with Mohapatra et al (2011), who presented 0.7-1.0 as levels of sensory overall acceptability for mushrooms for 1 day at 15°C. Sliced mushrooms lost firmness from 141.4 to 88.7 N after 1 day at 15°C, representing a loss of 40% of firmness.…”

Section: Mathematical Modelling and Shelf-life Predictionsupporting

confidence: 85%

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

Oliveira

Sousa‐Gallagher

Mahajan

et al. 2012

Journal of Food Engineering

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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.

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Section: Mathematical Modelling and Shelf-life Predictionsupporting

confidence: 85%

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

Oliveira

Sousa‐Gallagher

Mahajan

et al. 2012

Journal of Food Engineering

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“…The storage period of mushrooms was determined by the score of sensory evaluation. The score of 5 was considered as limit of marketability (Mohapatra et al., 2011).…”

Section: Methodsmentioning

confidence: 99%

Effects of a high O₂ dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism

Sun

Kitazawa

et al. 2017

Food sci. technol. int.

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Browning is one of the main problems in senescence of mushrooms, and it is also one of the most important attributes accounting for the loss of the quality and reduction in market value. In order to study the relationship between the energy metabolism and the browning of white mushroom under high O dynamic-controlled atmosphere (HO-DCA), mushrooms were stored in 100% O (SCA1), 80% O + 20% CO (SCA2), 100% O for three days and then transferred into the treatment of 80% O + 20% CO (HO-DCA) at 2 ± 1 ℃ and air as control. In this study, adenosine triphosphate (ATP) content, energy charge level, sensory evaluation, browning of surface and flesh, cell membrane integrity, exogenous ATP, polyphenol oxidase (PPO) and peroxidase (POD) activity and genes encoding PPO of the white mushroom were investigated. These were all closely related to the browning of products. The optimal storage condition of the HO-DCA treatment could delay the browning of pericarp and flesh tissues of the mushrooms, inhibit PPO activity and reduce the relative expression levels of the three genes encoding PPO. Meanwhile, it maintained moderate POD activity, good sensory properties and cell membrane integrity in a certain extent and thus slowed down the senescence of mushrooms. Results indicated that there was a positive correlation between the ATP content and whitening index ( r = 0.901). In addition, HO-DCA maintained a higher ATP level, prolonged the storage time to 28 days and it might be an ideal strategy for preserving the quality of mushroom during storage.

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“…Color and color changes have also been identified as important quality parameters . Sensory analysis is often used to evaluate mushroom quality . This led to defining and analyzing quality deterioration parameters such as off‐odor, gill color, gill uniformity, cap surface uniformity and presence of dark zones on the cap .…”

Section: Introductionmentioning

confidence: 99%

Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

et al. 2016

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Probabilistic shelf life assessment of white button mushrooms through sensorial properties analysis

Cited by 16 publications

References 27 publications

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

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

Effects of a high O₂ dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism

Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

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Probabilistic shelf life assessment of white button mushrooms through sensorial properties analysis

Cited by 16 publications

References 27 publications

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

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

Effects of a high O2 dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism

Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

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Product

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Effects of a high O₂ dynamic-controlled atmosphere technology on the browning of postharvest white mushroom (Agaricus bisporus) in relation to energy metabolism