Modified atmosphere packaging for extending the shelf life of fresh
            <i>Agaricus bisporus</i>

Zalewska, Magdalena; Marcinkowska‐Lesiak, Monika; Onopiuk, Anna; Stelmasiak, Adrian; Półtorak, Andrzej

doi:10.1111/jfpp.13839

Cited by 16 publications

(15 citation statements)

References 22 publications

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“…Presently, many techniques which help to extend the shell life and maintain nutritive value of vegetables are used. Among techniques commonly applied are: the use of edible coats (Ali, Maqbool, Alderson, & Zahid, 2013;Ali, Zahid, Manickam, Siddiqui, & Alderson, 2014;Hassan, Chatha, Hussain, Zia, & Akhtar, 2018;Nawab, Alam, & Hasnain, 2017), packing in a modified and controlled atmosphere (MAP and CA) (Mirdehghan & Valero, 2017;Zalewska, Marcinkowska-Lesiak, Onopiuk, Stelmasiak, & Półtorak, 2018), UV-C radiation (Liu, Zheng, Sheng, Liu, & Zheng, 2018), pulsed light PL (Valdivia-Nájar, Martín-Belloso, & Soliva-Fortuny, 2018). Gaseous ozone is a promising solution for extension of tomatoes shell life (O 3 ).…”

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confidence: 99%

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

J Food Process Preserv

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The objective of the paper was to determine ozonization impact on antioxidant activity and physical properties of three tomato cultivars: Reconquista, Rapanui, and Sacher. Tomatoes were subjected to gaseous ozone with concentration of 0.9 and 2.5 mg/L (c1, c2) for 30 and 120 min (t1, t2) and then stored for 15 days in the temperature of 12 ± 1°C. Tomatoes treated with ozone proved a higher total antioxidant activity (higher compared to the control group by about 15%) and had a lower weight loss during storage; thus, they proved higher firmness. The most satisfying effects were obtained with the use of a dose of 2.5 mg/L for 120 min. As a result of ozonization of Sacher tomatoes from this group, it was possible to efficiently reduce the firmness decrease which on 15th day was 16.58%, while in the group of tomatoes not subjected to ozonization, it was at the level of 28.46%. Ozonization did not significantly affect the color of tomatoes. Based on the research that was carried out, it may be concluded that ozone limits the weight loss is an efficient method of extending the storage endurance of tomatoes. Practical applications Tomatoes, ripe quickly, changing the color, firmness, taste, and chemical composition. Tomatoes are prone to increased water loss, which significantly shortens their shelf life and has a negative influence on acceptable quality. A promising solution for prolonging the shelf life of tomatoes is the use of ozone gas (O3). Ozonated tomatoes are characterized by a lower, compare to control, weight loss and higher firmness. The use of ozone gas (O3) is an effective solution for prolonging the storage life of tomatoes. The application of ozonation in food industry allows to define this technology as safe and friendly for environment and people. Ozone decomposes to form oxygen; therefore, food products treated with ozone are free of chemical residue.

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confidence: 99%

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

J Food Process Preserv

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“…In this study, a higher cap development is observed in mushrooms packaged with PVC film compared to those packaged with MP films (Figure 3). The reason for this can be that as the mushrooms packed with PVC film lost more water and the ability of hydrophilic molecules such as proteins which are responsible to keep the intact condition of caps decreased (Zalewska et al, 2018b). Therefore, an opening occurred in the cap and stipe of mushrooms (Gholami et al., 2017; Jiang et al., 2011).…”

Section: Resultsmentioning

confidence: 99%

“…Texture of mushrooms is considered as the most important quality criteria by the consumer, and higher hardness value indicates better quality (Gholami et al., 2017; Oz et al., 2015). Textural structure changes due to differences in metabolic reactions and water content resulted in softening and spongy structure in the mushrooms (Yang et al., 2019; Zalewska et al, 2018b). However, an increase in hardness also can be seen during storage if water loss occurs at a very high level (Antmann et al., 2008; Pan et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Effectiveness of different packaging films and trays on mushrooms ( Agaricus bisporus ) subjected to simulated transportation conditions at different vibration frequencies

Öztürk¹,

Yakar

Temizkan

et al. 2021

J Food Process Preserv

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This study aimed to determine the different vibration frequencies (4, 8, 12, and 16 Hz) and packaging trays and films (Polypropylene trays + microperforated films (MP) and Polystyrene foam trays + polyvinyl chloride stretch films (PVC)) effects on mushroom quality. The quality of the mushrooms in MP was reduced with the increment in the frequency, whereas the effect of the frequency was only detrimental in the mushrooms packaged with PVC at 16 Hz. Oxygen concentration reached the equilibrium state at the level of 15% in PVC and 9% in MP groups. The whiteness index of mushrooms in MP was between 25 and 40, whereas it was around 20-30 in PVC films. However, changes in electrolyte leakage, pH, and hardness were minimal in the mushrooms packaged with PVC. As a result, PVC stretch films reduced the effect of transport frequencies, however, the optimal gas concentrations for mushrooms were only achieved using MP films. Practical applicationsIn this study, effects of different packaging films, and trays were studied on mushrooms (Agaricus bisporus) which were subjected to simulated transportation conditions at different vibration frequencies. Foam trays with PVC films reduced the effect of transportation damage. Transportation damage in MP packages observed to be increased with the rise in the frequency. MP films helped to achieve the desired gas composition inside the packages. How to cite this article: Oztürk M, Yakar E, Temizkan R, Aday MS. Effectiveness of different packaging films and trays on mushrooms (Agaricus bisporus) subjected to simulated transportation conditions at different vibration frequencies.

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“…The proportions of MAP gases for selected products are listed in Table 5. 145,146,148,150,[153][154][155][156][157][158][159][160] It can be seen that different foods require different gas compositions, and N 2 , O 2 , and CO 2 are the most commonly used gases for MAP.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…MAP resulted in a longer shelf life; quality and safety of the fillets were well maintained. The proportions of MAP gases for selected products are listed in Table 5 145,146,148,150,153–160 . It can be seen that different foods require different gas compositions, and N 2 , O 2 , and CO 2 are the most commonly used gases for MAP.…”

Section: Modified‐atmosphere Packaging and Coating Technologiesmentioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus

Cited by 16 publications

References 22 publications

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Effectiveness of different packaging films and trays on mushrooms ( Agaricus bisporus ) subjected to simulated transportation conditions at different vibration frequencies

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

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