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Storage of common mushroom under controlled atmospheres
Author(s) -
BRIONES GUADALUPE LOPEZ,
VAROQUAUX PATRICK,
CHAMBROY YVES,
BOUQUANT JAMES,
BUREAU GILBERT,
PASCAT BERNARD
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01216.x
Subject(s) - agaricus bisporus , mushroom , browning , modified atmosphere , controlled atmosphere , chemistry , horticulture , food science , mannitol , texture (cosmology) , respiration , botany , shelf life , biology , biochemistry , artificial intelligence , computer science , image (mathematics)
Summary The effect of controlled atmosphere (CA) on the shelf‐life of the common mushroom ( Agaricus bisporus ) was assessed using six parameters correlated with its commerical qualities. Low CO 2 concentrations (up to 2.5%) reduced brown discolouration compared to the control in air. Higher CO 2 concentrations enhanced both internal and external browning. Low O 2 concentrations reduced growth of micro‐organisms, including pseudomonads. Respiration rate, when the mushrooms are placed again in normal air, is proportional to CO 2 concentration during storage suggesting that CO 2 exhibits a phytotoxic effect on mushrooms. A lower mannitol content was noted in mushrooms stored under CA than those stored in air (control). Mushrooms stored in a 5% CO 2 atmosphere for 7 days did not break their veil but their texture was very soft and spongy. Texture losses decreased when CO 2 concentrations increased.