The effect of O2 concentration, at 2–6% CO2 on shelf‐life of fresh mushrooms in modified atmosphere packages (MAP) was studied. For conventional mushrooms optimum in‐package O2 was 6% to reduce cap development. Mushrooms irrigated with 0.3% calcium chloride during cropping had a higher rate of maturation and optimum O2 was 2% during storage. At this low O2 concentration, however, storage may be potentially hazardous and is not recommended. Surface moisture of mushrooms significantly increased during storage and may have obscured any beneficial effect of MAP on mushroom color. Precise control of relative humidity in the package is recommended.
|Original language||English (US)|
|Number of pages||7|
|Journal||Journal of Food Science|
|State||Published - Mar 1995|
All Science Journal Classification (ASJC) codes
- Food Science