Premium
Modified atmosphere packaging of fresh mushrooms
Author(s) -
Halachmy I. Beit,
Mannheim C. H.
Publication year - 1991
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770040508
Subject(s) - modified atmosphere , agaricus bisporus , shelf life , food science , transpiration , respiration , atmosphere (unit) , respiration rate , horticulture , chemistry , botany , mushroom , biology , meteorology , photosynthesis , physics
The storage life of harvested fruits and vegetables is influenced by their continued respiration and biochemical activity. Lowering the temperature, and modifying the atmosphere surrounding the product, can extend the shelf‐life of the produce. Mushrooms (Agaricus bisporus) were placed into different structural containers covered with PVC films and stored at three temperatures. The effect of key variables, such as temperature, respiration rate, critical and optimal concentrations of O 2 and CO 2 , package‐weight/area ratio and film permeability, were studied. It was concluded that a highly perishable product, such as mushrooms, must be wrapped and refrigerated in order to prevent transpiration and shrivelling. Modified atmosphere packaging (MAP) may be beneficial but was not found to be essential. If a certain batch of mushrooms respires faster than predicted, or is exposed to large temperature fluctuations, MAP could have a damaging effect.