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Quality of enoki mushrooms as affected by packaging conditions
Author(s) -
Kang JunSoo,
Park WooPo,
Lee DongSun
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20010101)81:1<109::aid-jsfa789>3.0.co;2-y
Subject(s) - modified atmosphere , polyolefin , atmosphere (unit) , stipe (mycology) , food science , elongation , horticulture , materials science , chemistry , composite material , botany , shelf life , biology , meteorology , physics , layer (electronics) , ultimate tensile strength
Fresh enoki mushrooms (100 g) were packaged under various conditions and stored at 10 °C for 14 days. Package atmosphere, weight loss, stipe elongation, surface colour and sensory quality of the mushrooms were measured during storage. Different levels of initial vacuum application did not have a significant influence on the in‐package atmosphere after 2 days. The half‐vacuum package was best in terms of quality preservation of the fresh mushrooms. A polyolefin film with respective gas permeabilities of 166 and 731 ml m −2 h −1 atm −1 to O 2 and CO 2 established an equilibrated atmosphere of 1.7–2.4% O 2 and 4.1–5.6% CO 2 inside the package at 10 °C. This polyolefin film was shown to contribute to preserving the freshness of the mushrooms. Temperature fluctuations between 5 and 15 °C did not induce a harmful atmosphere inside the polyolefin package, though high temperatures accelerated the quality loss. © 2000 Society of Chemical Industry