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Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique
Author(s) -
Jayathunge Lasanthi,
Illeperuma Chamara
Publication year - 2005
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.1365-2621.2005.tb08321.x
Subject(s) - modified atmosphere , postharvest , magnesium , polypropylene , polyethylene , low density polyethylene , citric acid , linear low density polyethylene , calcium oxide , chemistry , mushroom , food science , shelf life , botany , organic chemistry , biology
Mushrooms were packaged in polypropylene, low‐density polyethylene, linear low‐density polyethylene (LLDPE) packages after washing with 0.5% calcium chloride and 0.5% citric acid (CA), and based on off‐color and off‐odor development, suitable packaging material and washing solution were selected. Effectiveness of magnesium oxide in modifying the in‐package gaseous atmosphere and thereby extending the postharvest life was tested by monitoring the physicochemical properties. Oxygen concentration was 5.5% and 9.9% and carbon dioxide concentration was 8.1% and 4.5%, in the control and packages containing 3 g of magnesium oxide, respectively, on day 12 in storage. Packaging mushroom in 0.015 mm LLDPE packages with 3g of magnesium oxide after washing with 0.5% calcium chloride and 0.5% CA was successful in extending the postharvest life at 8°C and 70% RH from 6 d in commercial samples to 12 d.