CAMBIOS POSTCOSECHA DEL HONGO COMESTIBLE HUITLACOCHE (Ustilago maydis (D.C.) Corda)

Effect of microperforation and temperature on quality of modified atmosphere packaged huitlacoche (Ustilago maydis)

“…Weight loss rates were higher at 20 than at 38C (P 0.05), which coincided with the report of Martı´nez-Flores et al (2008), who found that huitlacoche galls had higher weight losses when handling was applied at moderate to high temperature than when refrigeration was used. In the present work, loss rates at 20 and 38C were 4.50 and 0.40% d 71 in NA, 0.28 and 0.02% d 71 in M0, and 0.42 and 0.02% d 71 in M5, respectively (Figure 2a,b), the differences between the former and the latter two (P 0.05) being significant, which was considered normal since the plastic envelopment induces a microenvironment of high RH around the product, thereby reducing the water vapor deficit in relation to the internal product tissue (BenYehoshua & Rodov, 2003).…”

“…At 208C, the average values were 6.5, 6.8, and 7.2 for material of NA, M5, and M0 (HSD ¼ 1.06; Figure 2i), while at 38C values were 6.1, 5.7, and 5.6, respectively (HSD ¼ 0.51; Figure 2j). Martı´nez-Flores et al (2008) observed similar lightness, chroma, and hue angle values at the beginning of a storage of huitlacoche galls conducted during 11 days, and also similar behavior in the first two attributes during that period, although they did not find modification in hue angle, which, together with the results of the present work may indicate that product deterioration does not occur immediately after harvest. In other edible fungi, like Agaricus bisporus, the phenomenon of darkening has been associated with the activity of enzymes of the polyphenol oxidase family (Nerya et al, 2006), andMartı´nez-Flores et al (2008) proposed that a similar situation occurs in huitlacoche galls.…”

“…Martı´nez-Flores et al (2008) observed similar lightness, chroma, and hue angle values at the beginning of a storage of huitlacoche galls conducted during 11 days, and also similar behavior in the first two attributes during that period, although they did not find modification in hue angle, which, together with the results of the present work may indicate that product deterioration does not occur immediately after harvest. In other edible fungi, like Agaricus bisporus, the phenomenon of darkening has been associated with the activity of enzymes of the polyphenol oxidase family (Nerya et al, 2006), andMartı´nez-Flores et al (2008) proposed that a similar situation occurs in huitlacoche galls. In this regard, Jua´rez- Montiel et al (2011) pointed out that the basidiomycete U. maydis produces enzymes like tyrosinase and laccase, which catalyze the polymerization of hydroxy and mono phenols.…”

“…Consumers prefer fresh huitlacoche with splitted periderm, which occurs around 16-17 days after inoculation, but restaurants do not want it when the periderm has broken, because consistency becomes very soft and makes handling difficult (Tracy et al, 2007). For that, refrigeration at 38C was recommended by Martı´nez-Flores et al (2008) with storage of 11 days, and they achieved to reduce darkening and also respiration rate to 164 mL [CO 2 ] kg 71 h 71 , but in order to offer better commercialization alternatives a longer conservation period is needed. Studies have shown that modified atmosphere packaging (MAP) offers the possibility to preserve the postharvest quality of fresh produces (Ozdemir, Monnet, & Gouble, 2005;Pastorizaa & Berna´rdez, 2011).…”

“…Huitlacoche is a very perishable product; its postharvest life at ambient temperature is characterized by high respiration rate (373 mL [CO 2 ] kg 71 h 71 ), no ethylene production, dehydration, modification in color from yellowish-white to black, rupture of periderm, and a shelf life of lesser than three days (Martı´nez-Flores, Corrales-Garcı´a, Espinosa-Solares, Garcı´a-Gatica, & Villanueva-Verduzco, 2008). Consumers prefer fresh huitlacoche with splitted periderm, which occurs around 16-17 days after inoculation, but restaurants do not want it when the periderm has broken, because consistency becomes very soft and makes handling difficult (Tracy et al, 2007).…”