Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 11, Issue 1 - Serial Number 31, March and April 2015, Pages 22-30   

Document Type: Research Article

DOI: 10.22067/ifstrj.v11i1.45430

Authors

Nasser Sedaghat^* ; Nafiseh Vahedi

Abstract

In this study, quality of white button mushrooms (Agaricus bisporus) treated by water and citric acid was evaluated during storage at 2 temperatures (room temperature and 4°C). The effect of modified atmosphere packaging (MAP, by 4±1% CO2, 6±1% O2 and the remaining N2) with or without water absorbent (silicagel) was also evaluated. Samples were assessed for their organoleptic properties (texture, color and spoilage), colorimetery and respiration rate during 12 days of storage. Results showed that among all treatments, water treated samples packaged with MAP method contained silicagel sachet and also stored at refrigerator obtained the most organoleptis scores. This sample retained the optimum level of inter packaging gas composition and finally the best storage time was determined as 8 days.

Keywords

modified atmosphere packaging; Silicagel; Button white mushroom; storage

References