Abstract
Button mushroom (Agaricus bisporus) is marketed for its good flavor and health benefits. However, the shelf life of fresh button mushroom is limited and quality is lost rapidly during storage. In this study, button mushrooms were treated with high CO2 (95%–100%) at the time of sealing of the packages and the packages were ventilated after 0, 12, 24 and 48h by puncturing the film at four corners. Results showed that 12h high CO2 treatment had a significant effect in reducing browning index (BI) and maintaining flavor of button mushroom during storage. In addition, the malonaldehyde (MDA) content was significantly inhibited while catalase (CAT) and peroxidase (POD) activities were significantly promoted by high CO2 treatment. High CO2 treatment increased antioxidant ability of button mushroom, which in turn maintained the flavor, quality and consumer acceptance of button mushroom during postharvest storage.
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