Rationalization of storage atmospheric composition of freshly treated white button mushroom (Agaricus bisporus) packed with moisture absorber

Abstract

Mushrooms are fast respiring and highly perishable commodities. Thus, modification of the storage atmosphere as an adjunct to low temperature can be effective in extending their shelf-life. Therefore, the present study was conducted to investigate effect of moisture absorber on respiration rate of packed white button mushroom stored at two different conditions. The freshly harvested mushrooms after washing with different solutions of CaCl 2 , KMS and NaCl were packed in polypropylene and stored at ambient (22+2° C) and refrigerated (4+2° C) conditions. Analysis conducted at 3 days interval showed the polypropylene pack containing the mushroom treated with 0.5 % CaCl 2 + 0.5 % KMS + 0.5 % NaCl had less fluctuation in O 2 and CO 2 content at 3 days after treatment at ambient condition and 9 days after treatment at refrigerated condition. In another study, the mushrooms were packed with 12 g moisture absorber and subjected to the storage period of 0, 3, 6 and 9 days at ambient and refrigerated conditions. Mushrooms stored at refrigerated condition after washing with 0.5 % CaCl 2 + 0.5 % KMS + 0.5 % NaCl and packing in polypropylene pouches with 12 g absorber showed best results when compared with mushroom packed without absorber.

Efecto de Diferentes Antioxidantes y Envases en Atributos Físico-Químicos y Sensoriales de Orellana Refrigerada

“…Por lo que se cree que el consumo mundial de orellana está en crecimiento, impulsado por la difusión de sus propiedades nutricionales y las preparaciones alimentarias (Rodríguez-Villamil y Mora-González, 2015). En el sector agroindustrial ha aumentado la necesidad de aplicar técnicas de procesamiento y conservación de este tipo de hongos comestibles porque se consideran productos con altas tasas de respiración y perecederos (Singh y Vaidya, 2016). Además, se caracterizan por tener un alto contenido de humedad (87% a 93%) y elevada actividad de agua (0,980 a 0,997), lo cual favorece su rápida descomposición después de ser cosechado (Ruiz et al, 2010).…”