Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

Ares, Gastón; Parentelli, Carina; Gámbaro, Adriana; Lareo, Claudia; Lema, Patricia

doi:10.1016/j.postharvbio.2006.03.013

Cited by 94 publications

(70 citation statements)

References 15 publications

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“…The weight losses of the samples increased up to 12 days of storage by 5.14 %; 5.65 %, 6.24 % and 10.53 % for W ca , W H2O2 , W H2O and Control, respectively. Antmann et al (2008) observed that the weight loss in shiitake mushrooms was 5 % at 18 days; however, Ares et al (2006) observed 5.6 % of weight loss at 16 days of storage.…”

Section: Weight Lossmentioning

confidence: 98%

“…Coating (Nussinovitch and Kampf 1993;Jiang et al 2012), refrigeration (Gormley 1975;Mau et al 1993), cultivation with CaCl 2 solution (Miklus and Beelman 1996), ozone treatment (Escriche et al 2001), washing into antimicrobial and anti-browning solutions (Simón et al 2010;Cliffe-Byrnes and O'beirne 2008) and use of sorbitol (Roy et al 1995) are some of the preservation methods. Use of modified atmosphere packaging as an adjunct to low temperature storage has been extensively reported to extend the shelf-life of mushrooms (Kim et al 2006;Ares et al 2006;Jiang et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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Effects of pre-treatments of white mushrooms prior to modified atmosphere packaging on their physicochemical and microbiological properties were studied during 12 days of storage at 4°C. Physico-chemical and microbiological properties of differently treated mushrooms stored at 4°C were significantly different (P<0.05) from untreated ones. Washed samples exhibited the smallest respiration rate compared to all other samples. Hydrogen peroxide washing was effective in retaining mushrooms colour change. Furthermore, the diminishments in weight of ultrasound treated samples during storage were significantly (P<0.05) low in comparison with the other four treatments. The weight loss for ultrasound treated samples were 3.52 %, 4.07 % and 4.59 % for U ca , U H2O2 and U H2O respectively. The lowest PPO activity was observed in U ca, U H2O2 followed by W ca , W H2O2, U H2O and W H2O treatments respectfully. Combined treatments showed lower polyphenol oxidase activity, retained antioxidants, delayed pseudomonas growth and did not cause any decline in tissue firmness during storage time implying that it could extend shelf life of white mushrooms up to 12 days at 4°C.

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Section: Weight Lossmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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“…Penurunan mutu atau kerusakan jamur juga disebabkan oleh tingginya aktivitas metabolik dari jamur itu sendiri, laju respirasi dan dehidrasi 10,11,12,13 . Proses utama yang sangat berpengaruh terhadap kehilangan mutu sensori jamur adalah pencoklatan dan perubahan tekstur 5,14,15,16,17 . Pencoklatan terjadi sebagai akibat dari dua mekanisme oksidasi fenol, aktivasi tyrosinase, enzim yang ada pada kelompok polyphenoloxidase, dan oksidasi spontan 18 .…”

Section: Pendahuluanunclassified

Karakteristik Mutu Fisikokimia Jamur Merang (Volvarella Volvacea) Selama Penyimpanan Dalam Berbagai Jenis Larutan Dan Kemasan

Adiandri¹,

Nugraha²,

Rachmat³

2017

Jurnal Pasca

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Jamur merang merupakan komoditas sayuran yang bernilai ekonomi tinggi dan prospektif. Tetapi dalam keadaan segar daya simpannya sangat terbatas karena kadar airnya cukup tinggi dan setelah panen masih mengalami respirasi menghasilkan senyawa kimia yang dapat mempercepat kerusakan jamur merang. Penelitian ini bertujuan untuk mengetahui karakteristik mutu fisikokimia jamur merang selama penyimpanan dalam berbagai jenis larutan dan kemasan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap faktorial dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah jenis larutan yang terdiri dari: A1 (asam askorbat 0,05%); A2 (asam sitrat 1% ), A3 (garam dapur 2%), A4 (asam askorbat 0,05% + asam sitrat 1 % + garam dapur 2%), A5 (natrium metabisulfit 0,1% + garam dapur 0,2% + asam askorbat 0,1% + asam sitrat 0,1% + kalium karbonat 0,1%), dan A6 (kontrol). Sedangkan faktor kedua adalah jenis kemasan yaitu B1 (standing pouch) dan B2 (gelas plastik). Suhu penyimpanan untuk semua perlakuan sekitar 16 ± 5 o C. Hasil penelitian menunjukkan bahwa semua perlakuan cenderung mengalami perubahan mutu fisikokimia selama penyimpanan yang berpengaruh terhadap daya simpannya. Perlakuan dalam kemasan standing pouch dengan penambahan larutan asam askorbat 0.05% + asam sitrat 1% + garam 2% menunjukkan perlakuan dengan daya simpan terlama yaitu 9 hari (10 hari setelah panen) dengan karakteristik mutu fisikokimia sebagai berikut: indeks browning 157,89, tekstur 865,67 gram, konsentrasi CO 2 10,49 %, nilai kejernihan larutan 25,60%, pH 4,24, dan hasil uji hedonik untuk warna 4,67, tekstur 4,41 dan aroma 4,45.Kata kunci : Jamur merang, mutu fisikokimia, penyimpanan, kemasan, bahan aditif ABSTRACT. Resa Setia Adiandri, Sigit Nugraha dan Ridwan Rachmat. 2012. Characteristics of the physicochemical quality of straw mushroom (volvarella volvacea) during storage in various solution and packaging. Mushroom is an high economic value and prospective vegetable commodity. However, it has very limited shelf life at fresh condition because of high water level and respiration produce chemical compounds that can accelerate deterioration of mushroom. Objective of this study is to know characteristics of physicochemical quality of straw mushroom during storage in various solution and packaging. Experimental design used was completely randomized factorial design with two factors and three replications. The first factor was the type of solution consisting A1 (ascorbic acid 0.05%), A2 (citric acid 1%), A3 (salt 2%), A4 (ascorbic acid 0.05% + citric acid 1% +salt 2%), A5 (sodium metabisulfite 0.1% + salt 0.2% + ascorbic acid 0.1% + citric acid 0.1% + 0.1% potassium carbonate), and A6 (control). While the second factor was the type of packaging consisting B1 (standing pouch) and B2 (plastic cups). Storage temperature for all treatments were at 16 ± 5 o C. The results showed that all treatments tend to change the physicochemical quality during storage that affect the shelf life. Treatment which package in standing pouch with the addition of ascorbi...

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“…Shiitake mushroom (Lentinus edodes) is one of the most common edible mushrooms, and its cultivation and consumption have grown continuously (Ares et al, 2006;ÇaglarIrmak, 2007). Shiitake mushrooms have a high nutritional value and contain several nutritive compounds, including polysaccharides, antioxidants, dietary fiber, ergosterol, minerals, vitamin B1, B2 and C (Beluhan & Ranogajec, 2011;ÇaglarIrmak, 2007;Jiang et al, 2010a).…”

Section: Introductionmentioning

confidence: 99%

Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)

Li¹,

Ishikawa²,

Satake³

et al. 2013

JFR

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In this research, the effect of high-oxygen packaging (HOP) with initial 80% and 100% oxygen on fresh shiitake mushrooms was studied. Initial air in package was the control treatment. All the samples were stored at 10 C with RH 90% for 9 days. Respiration rate, hardness, TSS, and color were determined, and sensory quality was evaluated during the storage. Results indicated that high-oxygen packaging retarded the anaerobic metabolism occurrence and HOP with initial 100% oxygen could maintain the lightness of shitake mushroom better than 80% oxygen. Hardness and TSS did not show significant difference between high-oxygen packaging and control treatment. However, neither initial 100% O 2 nor 80% O 2 could reduce the respiration rate of fresh shiitake mushroom. Sensory quality especially the aroma, cap color and gill color of fresh shiitake mushroom could be better maintained in high-oxygen packaging than control treatment. The acceptability of the shiitake mushrooms after storage was the highest in HOP with initial 100% oxygen. In conclusion, high-oxygen packaging especially with initial 100% oxygen showed the obvious effect maintaining the sensory quality of fresh shiitake mushrooms although it could not reduce the respiration rate at 10 C.

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Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

Cited by 94 publications

References 15 publications

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Karakteristik Mutu Fisikokimia Jamur Merang (Volvarella Volvacea) Selama Penyimpanan Dalam Berbagai Jenis Larutan Dan Kemasan

Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)

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