Abstract
Lactarius deliciosus mushrooms were packed in two modified atmospheres: (i) batch 1 (3.7% O2 + 8.3% CO2) and (ii) batch 2 (9.0% O2 + 4.5% CO2), and compared with a control. Mushrooms were stored at 2 ± 1 °C and sampling was carried out after 0, 4, 7 and 9 days. Firmness and weight decrease were not significant during storage. Browning significantly increased (P < 0.05) with a higher intensity in batches 1 and 2. Polyphenoloxidase (PPO) activity decreased after 7 days of storage (P < 0.05) and peroxidase remained constant during the first 4 days of storage (P > 0.05). Control batch exhibited the highest values for PPO (P < 0.001). Polyphenol concentration in control batch remained constant (P > 0.05) whereas it showed a decreasing trend for batch 1 and an increasing trend for batch 2. Visual quality, colour, texture and aroma scores, and acceptability decreased during storage. Acceptability of control samples after 9 days was higher than batches 2 and 1 (P < 0.05). Finally, MAP showed a very limited bacteriostatic effect.
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