Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)

Lyn, F. Han; Adilah, Z.A. Maryam; M.A.R., Nor-Khaizura; Bakar, Jamilah; Hanani, Z.A. Nur

doi:10.1016/j.fpsl.2019.100451

Cited by 34 publications

(29 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to the loss of water, the firmness of the mushrooms Agaricus bisporus stored for 16 days at 4 °C experiences a decrease in firmness from 17.32 N to approximately 13 N [ 49 ]. Similarly, mushrooms Lentinus edodes stored under the same conditions show a decrease in firmness from 3.4 N to 2.1 N [ 50 ] while Pleurotus ostreatus experienced an important decrease in firmness from 162.8 to 1.49 N/m 2 after 15 days of storage at 4 °C [ 51 ].…”

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

“…The surface of mushrooms is prone to browning due to microbial contamination or enzymatic activity [ 52 ] and due to mechanical injuries that occur during handling and transport [ 53 ]. Tyrosinase, an enzyme belonging to the polyphenol oxidase family, is one of the main enzymes responsible for the browning of Agaricus bisporus and Pleurotus ostreatus due to its high content [ 51 , 54 ]. The browning of Lentinus edodes also is ascribed to the action of polyphenylene oxide enzyme and microorganisms on its tissue [ 55 ].…”

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

“…The cinnamon essential oil and purple carrot extract did not show strong enough antioxidant properties to extend its shelf life [ 54 ]. In another study, the effect of the combined use of MAP and bilayer active packaging, formed by a layer of gelatin containing pomegranate peel powder on a polyethylene film, on the shelf life of oyster mushrooms ( Pleurotus ostreatus ), was studied [ 51 ] The results indicated that the controlled package atmosphere with a mean concentration of oxygen and with active bilayer packaging increased the shelf life to eleven days compared to three days in the control.…”

Section: New Packaging Processesmentioning

confidence: 99%

See 2 more Smart Citations

Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

View full text Add to dashboard Cite

The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

show abstract

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

Section: New Packaging Processesmentioning

confidence: 99%

See 1 more Smart Citation

Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

View full text Add to dashboard Cite

show abstract

“…Cauliflowers can be stored for around 30 days in cold storage at 4-10 • C. Mushrooms, whose fruiting bodies constitute the edible part, can be stored for a long time at room temperature when dried. When fresh, atmosphere storage of edible mushrooms at 4-10 • C and double-low gas conditions can be effective in prolonging the storage period [65,66]. Atmosphere storage is not necessarily appropriate for every F&V, and it is dependent upon their different physiological characteristics.…”

Section: Effect Of Atmosphere Storage On the Shelf Life Of Various Vegetablesmentioning

confidence: 99%

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Fang

Wakisaka

2021

Agriculture

View full text Add to dashboard Cite

Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

show abstract

“…The distribution chain of this fresh product is highly conditioned by its short shelf life. In order to guarantee its sanitary aptitude, a combination of decontamination and preserving technologies-such as irradiation combined with modified atmosphere packaging-has been developed [3]. The use of ionisation technologies combined with refrigerated storage has also been reported to extend the shelf life of different mushrooms, including shiitake [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Bacterial Strains Isolated from Stored Shiitake (Lentinula edodes) on Mushroom Biodeterioration and Mycelial Growth

et al. 2020

View full text Add to dashboard Cite

Shiitake (Lentinula edodes) is a fungus that attracts the attention of consumers and researchers due to its flavour and bioactive compounds with biological activities. However, it swiftly loses quality because of its short shelf life. The present work evaluated the shelf life of cultivated shiitake carpophores with a weekly monitoring of the physico-chemical, microbiological, and sensory parameters under three different storage conditions. To establish the mycopathogenicity of fruitbody-inhabiting bacterial microbiota, 48 strains were isolated from shiitake throughout its storage time and subsequently inoculated on cap cuticles and slices. Additionally, an antibiogram of these bacterial strains against shiitake mycelium was performed. Shiitake had a total microbial load of 5 log cfu/g, composed mainly of Pseudomonas genus, followed by Enterobacteriaceae family, and moulds and yeasts. Among the 48 bacterial strains identified, 18 belonged to the Enterobacteriaceae family and 21 to the Pseudomonas genus. The biodeterioration capacity of the isolated strains increased throughout the conservation period, with slices being more damaged than cap cuticles. We observed a mycopathogenic behaviour of Burkholderia sp., Ewingella americana, Serratia sp., Microbacterium sp. and Rahnella sp. strains, although only the latter highly inhibited shiitake vegetative mycelium growth.

show abstract

Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus)

Cited by 34 publications

References 30 publications

Fresh Mushroom Preservation Techniques

Fresh Mushroom Preservation Techniques

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Effect of Bacterial Strains Isolated from Stored Shiitake (Lentinula edodes) on Mushroom Biodeterioration and Mycelial Growth

Contact Info

Product

Resources

About