Storage of mushrooms in pre‐packs: The effect of changes in carbon dioxide and oxygen on quality

Nichols, R.; Hammond, John B. W.

doi:10.1002/jsfa.2740241108

Cited by 56 publications

(47 citation statements)

References 3 publications

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“…Weight loss occurred in all packages and the weight loss varied from about 3 % to above 8 % after 7 days of storage. Those results were almost similar to the values that were reported with a weight loss of 5 to 7 % in mushroom (Agaricus bisporus) after 5 days at 18°C (Nichols and Hammond 1973). Generally, the sliced mushrooms showed significantly higher values of weight loss than whole ones.…”

Section: Change In Colorsupporting

confidence: 89%

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

Ban

Guan

et al. 2013

J Food Sci Technol

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Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12°C for 7 days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl 2 ), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12°C up to 7 days and satisfy consumer acceptance.

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Section: Change In Colorsupporting

confidence: 89%

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

Ban

Guan

et al. 2013

J Food Sci Technol

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“…Additionally, the differences after 15 days were not statistically significant even for slightly lower CO 2 concentrations in the master package containing less microperforations. Overall, all three designed systems of individual/master packages at 0℃ were shown to attain MA conditions very close to the optimal MA window of 1 − 3% O 2 and 10 − 15% CO 2 concentrations around the mushrooms (Nichols and Hammond, 1973;Roy et al, 1995;Sandhya, 2010;Singh et al, 2010).…”

Section: Methodsmentioning

confidence: 83%

“…The reductions in moisture loss and mushroom development are beneficial for texture preservation and can be manipulated by the package conditions (Simon et al, 2005). While moisture loss is prevented by a moisture barrier, mushroom development can be inhibited by an MA of low O 2 and high CO 2 concentrations (Nichols and Hammond, 1973;Lopez Briones et al, 1993;Singh et al, 2010).The surface color changed little during storage at 0℃ and then at 10℃ with negligible differences among the treatments. The 'L' and 'a' values stayed constant at about 95 and 0, respectively, and the 'b' value increased from 6 to 9 during the whole storage period (specific data omitted).…”

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confidence: 99%

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confidence: 99%

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The Quality of King Oyster Mushrooms Stored with a Master Packaging System Consisting of Inner Individual Packs and an Outer Liner Bag to Be Dismantled at a Retail Display

Jeong

Lee

et al. 2012

FSTR

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To better handle variable temperature regimes in produce distribution, a master packaging system consisting of a double-layered gas barrier has been applied to fresh king oyster mushrooms. A secondary master package wrapping four individual 350 g packages was designed to be dismantled when moved to the 10℃ retail display from the presale storage at 0℃. Different numbers of microperforations (10, 15 and 20) were tested on the inner individual packages as a control variable to create and maintain beneficial modified atmospheric conditions around the mushrooms. The microperforated individual packages could all attain an effective range of modified atmosphere during the two stages of storage at 0 and 10℃ while the package with 15 microperforations best reached the desired modified atmosphere of 1 − 3% O 2 and 10 − 15% CO 2 . The individual packages in the master packaging system had better preservation in quality attributes, such as weight loss, mold/yeast count and texture retention, compared with the control perforated packages of a normal atmosphere.Keywords: modified atmosphere packaging, microperforation, temperature change, distribution, quality *To whom correspondence should be addressed. E-mail: dongsun@kyungnam.ac.kr IntroductionFresh mushrooms have high respiration rates and are very perishable, which limits their shelf life (Cliffe-Byrnes and O'Beirne, 2007). Modified atmosphere packaging (MAP) at a chilled temperature effectively preserves the quality and freshness of mushrooms (Roy et al., 1995;Kim et al., 2006;Li et al., 2007). However, the high respiration rate excludes most polymeric films from direct simple use in the MAP bags of fresh mushrooms because of the anoxic conditions developed inside the package. Microperforations or highly permeable windows have been applied to match the high respiration of the mushrooms and thus create a beneficial modified atmosphere (Li et al., 2007;Sandhya, 2010). Particularly, a high temperature exposure with temperature abuse in the product distribution chain may induce an imbalance between the produce respiration and the package's gas permeation. Unlike the produce storage warehouse and the transportation vehicle that are well controlled at low temperature, the display cabinets in retail markets have a wide variation of temperatures around 10℃. To resolve the temperature-variant regimes in produce distribution, the concept of a master packaging consisting of double layers of a gas barrier has been proposed and introduced for fresh fruit packaging (Jeong et al., 2011). The master packaging system consisting of a liner bag as a secondary package (master package) and the primary individual packages contained within it creates the desired modified atmosphere (MA) for the fruit during transportation and wholesale distribution at low temperatures. At the higher temperature retail level, the outer layer of the master package is dismantled to expose the individual packages to an ambient atmosphere, providing higher gas permeation to match the increased mushroom respirat...

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“…Numerous research papers have been published about the effect of different para~ters such as storage temperature (Sveine et al 1967), oxygen and carbon dioxide content of storage atmosphere (Murr & Morris 1975 b), different packaging mat erials (Nicholas & Hammond 1973, 1974, 1976, Sveine et al 1967, Gormley & MacCanna 1967, etc., on the storage of champignon (Agaricus bisporus). Usually lowering of storage temperature, lowering of oxygen content in storage room, using plastic films, and also using radiation increased the storage stability of the champignon.…”

Section: Introductionmentioning

confidence: 99%

On the storage of some fresh wild mushrooms

Koivurinta¹

1978

Karstenia

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Storage of mushrooms in pre‐packs: The effect of changes in carbon dioxide and oxygen on quality

Cited by 56 publications

References 3 publications

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

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

The Quality of King Oyster Mushrooms Stored with a Master Packaging System Consisting of Inner Individual Packs and an Outer Liner Bag to Be Dismantled at a Retail Display

On the storage of some fresh wild mushrooms

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