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Effect of high oxygen modified atmosphere on post‐harvest physiology and sensorial qualities of mushroom
Author(s) -
Liu Zhanli,
Wang Xiangyou,
Zhu Jiying,
Wang Juan
Publication year - 2010
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.1365-2621.2010.02199.x
Subject(s) - mushroom , oxygen , chemistry , respiration , horticulture , zoology , browning , food science , botany , biology , organic chemistry
Summary The changes in physiology and sensorial qualities of mushroom stored at 2 °C for 12 days under high oxygen (100% O 2 , 80% O 2 ) atmosphere and air had been investigated. Respiration rate was suppressed in mushroom in 80% O 2 and 100% O 2 . No significant differences were found between 80% O 2 and 100% O 2 . Weight loss was not more than 1.5% in all treatments. Weight loss and firmness of mushroom held in high oxygen were significantly ( P < 0.05) higher than in air. Total soluble solid (TSS) was only slightly affected by high oxygen treatment. High oxygen, especially 100% O 2 treatment was effective at reducing browning degree and electrolyte leakage of mushroom. The surface colour of mushroom changed slightly before tenth day under high oxygen treatment. From day 2 the L ‐value of mushroom flesh was significantly ( P < 0.05) lower under air atmosphere compared with high oxygen treated mushroom. High oxygen, especially 100% O 2 was effective at inhibiting discoloration. The PPO activity of mushroom was significantly ( P < 0.05) higher in 100% O 2 compared with air treatment. The POD activity was highest in high oxygen at eighth day, then reduced. High oxygen, especially 100% O 2 was effective at maintaining the quality of mushroom.