The Postharvest Quality, Sensory and Shelf Life of A garicus Bisporus in Active Map

Abstract

The postharvest quality and shelf life of whole fresh mushroom (Agaricus bisporus) was monitored in active modified atmosphere packaging (MAP) (30 μm thickness, p-plus antimist polyethylene) with two different gas compositions (12% O2 + 2.5% CO2, 12% O2 + 5% CO2) at 5C with a relative humidity of 90% for 16 days. The control group including normal air (0.1% CO2 + 20.8% O2) was maintained under identical storage conditions. The present data indicated that the quality parameters, such as firmness, weight loss, opening cap percentage, browning index, L (lightness) color value, O2/CO2 level and microbial quality, were well retained with the treatment of active MAP 5% CO2, followed by 2.5% CO2 when compared with the control groups during storage. A good correlation could also be observed between the results of the brightness and rate of the browning. Total soluble solids value of mushroom significantly decreased; however, pH values slightly decreased in all treatment at the end of storage. The present findings indicate that active MAP storage including different headspace gas concentrations was found to be effective in maintaining the postharvest quality of white button mushroom for 16 days of storage. PRACTICAL APPLICATIONSAgaricus bisporus is one of the most known mushroom species because of its taste as well as special nutritive properties, which is also very susceptible to decay as a consequence of bearing high content of water. Today, various postharvest strategies have been applied for extending the quality, sensory and nutritive properties of this species; however, some applications in different conditions have not been tested on all mushroom species so far. The present study aims to assess different concentrations of O2 and CO2 in active modified atmosphere packaging for the postharvest extension of whole A. bisporus.

Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

“…After harvest, the mushroom color gradually changes from white to brown . An increase in BI was observed in all treatment groups during shelf life, which is in concurrence with similar previous research . Liu et al stated that the TPC content affects the BI, since phenolic compounds are the key elements in enzymatic browning.…”

“…Firmness of mushrooms is a very important quality parameter with respect to consumer preference . Hardness of mushrooms showed a gradual decrease in all MAPs from day 5 onwards, with HNP and AIR showing the highest reduction (Table ).…”

“…Comparison of packaging atmospheres during the same storage period showed no statistical differences ( P > 0.05). Postharvest loss of firmness in mushrooms is attributed to cell growth, high water content and water migration, protein and polysaccharide degradation and loss of cell turgency due to changes in cell membrane permeability …”

“…When choosing the gas composition in MAP, research shows two main streams. The first approach is having around 80% N 2 and varying O 2 and CO 2 , as presented in the works of Jafri et al (10% O 2 + 5% CO 2 and 5% O 2 + 10% CO 2 ) and Oz et al (12% O 2 + 2.5% CO 2 and 12% O 2 + 5% CO 2 ). In contrast, Li et al introduced a different approach with higher oxygen mixtures, such as high oxygen packaging (100% O 2 initially), medium oxygen packaging (50% O 2 balanced with N 2 initially) and low oxygen packaging (3% O 2 + 5% CO 2 balanced with N 2 initially).…”

Investigating the effect of chitosan, nanopackaging, and modified atmosphere packaging on physical, chemical, and mechanical properties of button mushroom during storage

“…. The results of this study about cap opening were similar to results that reported byOz et al (2015). However, there was no significant difference between normal packaging and nanopackaging during the storage time.…”