45D-27 |
Quality maintenance of Agaricus bisporus during modified atmosphere storage as affected by packing materials under various temperatures |
G. H. KIM, Dept. of Food & Nutrition, DukSung Women's University, #419 SsangMun-Dong, ToBong-Ku, Seoul, 132-714, South Korea, M. H. CHOI, Dept. of Food and Nutrition, DukSung Women's University, SEOUL, 132-714, South Korea, Y. K. KIM, Dept. of Food & Nutrition, DukSung Women¨s University, Seoul, 132-714, South Korea, and D. S. Chung, Postharvest Technology Division, National horticultural Research institute, Rural Development Administration, Suwon, 440-706, South Korea. Storage life of fresh Agaricus bisporus is usually limited to 1-3days at ambient temperature. Therefore many methods have been investigated to extend storage life and maintain quality during marketing. The aim of this study was to examine the effect of modified atmosphere package on storage quality of Agaricus bisporus. In experimental procedure, whole mushrooms (200g) were packed with polyethylene film (PE, 60Л), ethylene vinyl acetate (EVA, 2%) and ceramic film, and were stored at 0, 5, 10, 20━C. Weight loss, color, hardness, ethanol contents, respiration rate, gas composition (O2, CO2) inside the package and sensory evaluation of MA packaged mushrooms were examined. Mushrooms packed with conventional hardboard box (2kg) lost marketability early in storage due to weight loss, shrinkage, browning and spore formation. The shelf life of mushrooms packed with films was about 15-17 days at 0━C, about 8-10 days at 5━C, about 6-7 days at 10━C and about 2-3 days at 20━C. There were no significant differences in the shelf life among the three types of film at the same temperature. The weight loss of mushrooms packed with films were maintained below 1% and those of mushrooms packed with EVA film were the highest. Hardness values with storage time greatly decreased early during storage and kept approximately constant towards the end of storage. L values showed a gradual decrease, a values and b values showed a slight increase with storage time. During storage, film package could prevent or retard the deterioration of the mushroom in the aspects of appearance, texture and discoloration. This result can be characterized by the reduced respiration rate resulted from the elevated level of carbon dioxide and the reduced level of oxygen inside the film. Ethanol contents in the tissue were increased sharply at the end of storage period and contents of ethanol were higher in stipe than those in pileus.
Session 45D, Food Packaging: General
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