Effect of modified atmosphere packaging materials on physicochemical and selected enzyme activities of Agaricus bernardii

Abstract

Agaricus bernardii was a typical mushroom in Inner Mongolia, China, with high metabolic rate, respiration rate and dehydration. The storage time of A. bernardii was very short. It was necessary to prolong postharvest storage. This study was to determine the physicochemical and selected enzyme activities of A. bernardii packed with different barrier packaging materials. The materials concluded low‐density polyethylene (PE), poly(butylene adipate‐co‐terephthalate)/poly(l‐lactic acid) (PBAT/PLLA), PBAT/PLLA/hydrophobic silica (0.5S SiO2) and polyamide/PE, respectively. The performance analysis of the materials, gas composition, sensory quality, physicochemical properties, nutritional quality, and index of senility of the mushrooms were measured. The results indicated that the low O2 (<1%) and moderate CO2 levels (4–7%) in 0.5S SiO2 film maintained a high level of soluble protein, soluble sugar, ascorbic acid, and phenolic contents, inhibited the increase of malondialdehyde, increased the antioxidant enzymes activities of peroxidase and decreased the enzymes activities of polyphenol oxidase. The quality index of the mushroom packed in the 0.5S SiO2 film remained a good condition and kept the market value after 15 days of storage. Practical applications The biodegradable poly(butylene adipate‐co‐terephthalate)/poly(l‐lactic acid) (PBAT/PLLA/SiO2) film has a suitable water vapor permeability and CO2/O2 permeability radio, which could establish a suitable steady‐state inner atmosphere and maintain quality of mushrooms. Compared with the other films, PBAT/PLLA/SiO2 film kept the market value after 15 days of storage and the application of 0.5S SiO2 film could have potential on maintaining the quality of postharvest of Agaricus bernardii. Moreover, expected to replace the nondegradable food packaging material.

New preservation and detection technologies for edible mushrooms: A review

“…The level of O 2 and CO 2 in the gaseous environment of edible mushroom storage significantly impacts the quality of edible mushrooms. High oxygen concentrations in food packaging may promote microbial growth, odor production, color changes, and nutritional loss 92 . Generally, fruits and vegetables are stored for a longer period of time in a higher CO 2 environment.…”

“…High oxygen concentrations in food packaging may promote microbial growth, odor production, color changes, and nutritional loss. 92 Generally, fruits and vegetables are stored for a longer period of time in a higher CO 2 environment. The high concentration of CO 2 can inhibit the growth of aerobic microorganisms, thus slowing down the biochemical reactions and reducing their respiration and aging processes.…”