Enhancement in physiological and sensory attributes of button mushroom (Agaricus bisporus) as influenced by chemical and modified atmospheric packaging (MAP) treatments at low temperature storage

Abstract

This study investigated the effects of modified atmosphere packaging (MAP) with different chemical treatments on the storage life and fruit quality of button mushroom. Agaricus bisporus fruiting bodies were chemically treated with CaCl2 (2.5% w/v), citric acid (3% w/v) and sorbitol (0.1% w/v), then packed under three MAP air composition (MAPI: 6%O2, 12%CO2; MAPII: 12%O2, 6%CO2; MAPIII: 20.95% O2, 0.04% CO2). After modified atmosphere packaging, the samples were stored at 8oC for 16 days and different observations were recorded at interval of 4 days. Button mushroom which were chemically treated followed by modified atmosphere packaging with air composition 6%O2 and 12%CO2showed better water retention qualities, higher sensory ratings which lead to storage life of about 16 days. Samples with this air composition have very less changes in TSS, pH, browning index and electrolyte leakage rate. Samples without chemical treatments and higher oxygen concentration undergo very fast degradation and spoiled after 16 days.