Storage of common mushroom under controlled atmospheres

Abstract

The effect of controlled atmosphere (CA) on the shelf-life of the common mushroom (Agaricus bisporus) was assessed using six parameters correlated with its commerical qualities. Low C02 concentrations (up to 2.5%) reduced brown discolouration compared to the control in air. Higher CO2 concentrations enhanced both internal and external browning. Low O2 concentrations reduced growth of micro-organisms, including pseudomonads. Respiration rate, when the mushrooms are placed again in normal air, is proportional to C 0 2 concentration during storage suggesting that C 0 2 exhibits a phytotoxic effect on mushrooms. A lower mannitol content was noted in mushrooms stored under CA than those stored in air (control). Mushrooms stored in a 5% COz atmosphere for 7 days did not break their veil but their texture was very soft and spongy. Texture losses decreased when C 0 2 concentrations increased.

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

“…1 and 2), which indicated that the respiration rate of the mushrooms was increased by increasing surface areas. The patterns of change in gas composition were also in agreement with the results of Lopez Briones et al (1992) and Roy et al (1995) who reported that the CO 2 concentration around mushroom sharply increased after a few hours in modified atmosphere package. Considering the relatively higher respiration rate of fresh mushroom, the modification of the package headspace readily occurred according to different gas permeabilities of package films.…”

“…The O 2 level in package should not be lower than 2 % otherwise aerobic respiration turns into anaerobic, resulting in off-flavors (acetaldehyde and ethanol) and a sharp increase in tissue breakdown (Cliffe-Byrnes and O'Beirne 2007). It was also worthy to mention that the CO 2 concentration higher than 5 % could enhance overall browning or yellowing, and induce a phytotoxic effect, which was marked by an increase in the respiration rate when the produce returned to normal air composition (Lopez Briones et al 1992;Guillaume et al 2010). Taken together, it is evident that the O 2 and CO 2 concentrations varied in the safe ranges when reached to the steady state during storage in the present study.…”

“…Lightness value (L*) parameter in the L*a*b* mode of CIE, since it was considered as the best CIE parameter correlated with the market value of mushroom (Lopez Briones et al 1992). The parameter L* was a measure of brightness/whiteness that ranged from 0 to 100 (white if L*=100, black if L*=0).…”

“…It was evident that the extent of darkening in whole mushrooms was greater than in sliced ones after coating treatment (Table 1). It has been reported that the L* value of mushroom may not be considered as commercially acceptable if a L* value of 80 for wholesalers was take into account (Lopez Briones et al 1992). It was reported that calcium chloride and chitosan coating could significantly maintain L* value and free from browning of fruits and vegetables during storage (Qi et al 2011;Oms-Oliu et al 2008).…”

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

“…Among them, modified atmosphere package (MAP) stands out, which replaces in-package atmosphere with an appropriate gas mixture that protects the products from oxidation-caused alterations, microbiological attack and colour and aroma variation (Briones et al 1992;Nussinovitch and Kampf 1993). Coating (Nussinovitch and Kampf 1993;Jiang et al 2012), refrigeration (Gormley 1975;Mau et al 1993), cultivation with CaCl 2 solution (Miklus and Beelman 1996), ozone treatment (Escriche et al 2001), washing into antimicrobial and anti-browning solutions (Simón et al 2010;Cliffe-Byrnes and O'beirne 2008) and use of sorbitol (Roy et al 1995) are some of the preservation methods.…”