Effect of high oxygen modified atmosphere on post‐harvest physiology and sensorial qualities of mushroom

Abstract

The changes in physiology and sensorial qualities of mushroom stored at 2°C for 12 days under high oxygen (100% O 2 , 80% O 2 ) atmosphere and air had been investigated. Respiration rate was suppressed in mushroom in 80% O 2 and 100% O 2 . No significant differences were found between 80% O 2 and 100% O 2 . Weight loss was not more than 1.5% in all treatments. Weight loss and firmness of mushroom held in high oxygen were significantly (P < 0.05) higher than in air. Total soluble solid (TSS) was only slightly affected by high oxygen treatment. High oxygen, especially 100% O 2 treatment was effective at reducing browning degree and electrolyte leakage of mushroom. The surface colour of mushroom changed slightly before tenth day under high oxygen treatment. From day 2 the L-value of mushroom flesh was significantly (P < 0.05) lower under air atmosphere compared with high oxygen treated mushroom. High oxygen, especially 100% O 2 was effective at inhibiting discoloration. The PPO activity of mushroom was significantly (P < 0.05) higher in 100% O 2 compared with air treatment. The POD activity was highest in high oxygen at eighth day, then reduced. High oxygen, especially 100% O 2 was effective at maintaining the quality of mushroom.

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

“…Results in this study showed that high oxygen, especially 80% O 2 was much effective on inhibiting discoloration. Liu et al (2010) found that the surface color of mushroom changed slightly during 10 days under 100% O 2.…”

Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

“…Liu reported that high oxygen, especially 100% O 2 , was eVective at inhibiting discoloration. The PPO activity of mushroom was signiWcantly (P < 0.05) higher in 100% O 2 compared with air treatment [31]. Application of high oxygen atmosphere packaging (i.e., >70% O 2 ) for fresh-cut vegetables was evaluated as an alternative technique for low O 2 modiWed atmosphere (3% O 2 -5% CO 2 -balance N 2 ); high O 2 concentrations (>70% O 2 ) were found to be particularly eVective in inhibiting enzymatic browning of fresh-cut vegetables [16].…”

“…Liu reported that the POD activity was highest in high oxygen at eighth day, then reduced. High oxygen, especially 100% O 2 , was eVective at maintaining the quality of mushroom [31].…”

“…Wszelaki also found that the oxygen atmospheres that are most eVective for decay control were those close to 80% or those in combination with carbon dioxide [30]. Ayala conWrmed that applying a high O 2 atmosphere did not induce fermentation, but had a beneWcial eVect on the microbial composition, and prolonged the shelf life of raspberries and strawberries [31]. Figures 3 and 4 show the sensory evaluation of the mushroom stored in MAP with diVerent oxygen rates.…”

“…SOD is regarded as the key enzymatic antioxidant in mushroom responses to stress factors to eliminate superoxide radicals and is the Wrst line of defense against damage caused by superoxide radicals [31,32]. SOD catalyzes the dismutation of superoxide anion (O 2 · ¡ ) into H 2 O 2 , and this might be the primary step for the defense against chilling injury.…”