Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus (original) (raw)

2018, Journal of Food Processing and Preservation

Agaricus bisporus contains a large number of bioactive compounds, including polysaccharides, antioxidants, fiber, ergosterol, vitamin B1, B2 and C, folate, niacin and minerals (Mahajan, Rodrigues, Motel, & Leonhard, 2008). These mushrooms are one of the most perishable products and tend to lose quality right after harvest, causing difficulties in their distribution and marketing as fresh produce (Ares, Lareo, & Lema, 2007). High metabolic activity, respiration rate and dehydration bear responsibility for the quick decay of mushrooms (Wrona, Bentayeb, & Nerín, 2015). Owing to their thin and porous epidermal structure, the respiration rate of mushrooms is relatively high (200-500 mg kg −1 h −1 at 20°C ± 1°C) compared to other vegetables and fruits. Modified atmosphere packaging (MAP) is a technique used to extend the shelf life of fresh produce and has a preservative effect on the color, weight loss and firmness by slowing down respiration (Singh, Langowski, Wani, & Saengerlaub, 2010). One alternative to extend mushrooms' shelf life during postharvest storage is MAP and cold storage (Ares et al, 2007). Fresh mushrooms' shelf life is limited to 1-3 days at ambient temperature (ca. 22°C), and to 4-7 days at 4°C (Roy, Anantheswaran, & Beelman, 1995). The main processes responsible for mushrooms' quality loss are browning and texture changes. Browning occurs as a result of two distinct mechanisms of phenol oxidation: activation