Fresh Mushroom Quality as Affected by Modified Atmosphere Packaging

S. ROY, R. C. ANANTHESWARAN, R. B. BEELMAN

Research output: Contribution to journalArticlepeer-review

94 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)334-340
Number of pages7
JournalJournal of Food Science
Volume60
Issue number2
DOIs
StatePublished - Mar 1995

All Science Journal Classification (ASJC) codes

  • Food Science

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