Sorbitol Increases Shelf Life of Fresh Mushrooms Stored in Conventional Packages

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

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

Trays containing 100g of mushrooms overwrapped with PVC film were held at 12°C. Two 3 mm holes were made on top of the ovetwrap for ventilation and a TyvekR pouch containing sorbitol was placed at the bottom of the tray before storage. Surface moisture content of mushrooms decreased in the presence of sorbitol. Mushrooms packaged with 10g sorbitol had a constant surface moisture content and those packaged with 15g sorbitol had the best overall color. Principal component analysis of Vis‐NIR spectra revealed that surface moisture content affected the scattering of incident light and mushroom color. Lowering of the in‐package relative humidity did not affect the maturation rate of mushrooms, but reduced bacterial growth, suggesting that improvement in color was probably due to reduced bacterial activity.

Original languageEnglish (US)
Pages (from-to)1254-1259
Number of pages6
JournalJournal of Food Science
Volume60
Issue number6
DOIs
StatePublished - Nov 1995

All Science Journal Classification (ASJC) codes

  • Food Science

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