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Modified Atmosphere and Modified Humidity Packaging of Fresh Mushrooms
Author(s) -
ANANTHESWARAN R. C.,
BEELMAN R. B.,
ROY S.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14201.x
Subject(s) - modified atmosphere , humidity , atmosphere (unit) , food science , environmental science , chemistry , meteorology , shelf life , physics
Sorbitol and sodium chloride were used to modify the in‐package relative humidity (IPRH) of fresh mushrooms (water irrigated and CaCl 2 irrigated) stored in a modified atmosphere package (MAP) at 12°C. No differences were observed for maturity index and microbial population between mushrooms stored in modified atmosphere package (MAP) with or without moisture absorbers. Lower IPRH was observed in packages containing water irrigated (normally grown) mushrooms with sodium chloride, but resulted in over‐drying of mushrooms and did not improve color. Normally grown mushrooms with 10 and 15g sorbitol had the best color. IPRH of 87–90%, within 9 days storage was considered optimum. No improvements in quality were found with moisture absorbers with normally grown mushrooms. However, a small amount of sorbitol helped to avoid condensation with CaCl 2 irrigated mushrooms.