Abstract
The objective of this study was to improve the preservation of fresh oyster mushrooms by modified atmosphere packaging (MAP) and chemical treatments. The MAP effects and treatments on organoleptic quality, weight loss, cell permeability, texture changes and polyphenol oxidase (PPO) activity were studied. In addition, three packaging materials were used for MAP mushroom storage. Low-density polyethylene (LDPE) proved to be a more suitable material than polyvinyl chloride (PVC) and LDPE-PVC as MAP materials. On the other hand, for mushrooms storage, MAP in combination with chemical treatments (sorbitol 0.05 g/100 g, CaCl2 1.0 g/100 g and citric acid 3.0 g/100 g) showed inhibitory effects on weight loss and mushrooms cell permeability. Furthermore, the results of polyphenol oxidase (PPO) activity, texture and organoleptic analysis also showedthat active MAP, composed of 1.5% O2 and 20% CO2 and combined with chemical treatments, was found to be beneficial in maintaining oyster mushrooms quality and shelf-life. Key words: Modified atmosphere packaging (MAP), oyster mushroom, shelf-life, preservation, chemical treatments.
Highlights
Oyster mushroom (Pleurotus ostreatus), called Pinggu mushroom in China, is widely cultivated in China, Japan and Thailand
The objective of this study was to improve the preservation of fresh oyster mushrooms by modified atmosphere packaging (MAP) and chemical treatments
The results of polyphenol oxidase (PPO) activity, texture and organoleptic analysis showed that active Modified atmosphere packaging (MAP), composed of 1.5% O2 and 20% CO2 and combined with chemical treatments, was found to be beneficial in maintaining oyster mushrooms quality and shelf-life
Summary
Oyster mushroom (Pleurotus ostreatus), called Pinggu mushroom in China, is widely cultivated in China, Japan and Thailand. It is a highly perishable mushroom with a normal shelf-life of 1 to 3 days at ambient temperature during marketing (Xiao and Zhang, 2003). An optimum O2 level of 6% was used for white mushrooms MAP storage, the white mushrooms had an increased shelflife, modifying the moisture within a conventional package (without modifying the atmosphere) with positive effects on their quality and shelf-life (Roy et al, 1995a, 1995b, 1996). The use of MAP technology cannot preserve the organoleptic quality at room temperature beyond one week (Jones et al, 1963; Zhang et al, 2006)
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