The Effect of Film Type and Modified Atmosphere Packaging with Different Initial GAS Composition on the Shelf Life of White Mushrooms (Agaricus bisporus L.)
Corresponding Author
Magdalena Gantner
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Corresponding author. TEL/FAX: +48-22-593-70 76; EMAIL: [email protected]Search for more papers by this authorDominika Guzek
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorEwelina Pogorzelska
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorMarta Brodowska
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorIwona Wojtasik-Kalinowska
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorJolanta Godziszewska
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorCorresponding Author
Magdalena Gantner
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Corresponding author. TEL/FAX: +48-22-593-70 76; EMAIL: [email protected]Search for more papers by this authorDominika Guzek
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorEwelina Pogorzelska
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorMarta Brodowska
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorIwona Wojtasik-Kalinowska
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorJolanta Godziszewska
Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS – SGGW), Nowoursynowska Street 159 C, Warsaw, 02-776 Poland
Search for more papers by this authorAbstract
The aim of the study was to evaluate the effect of MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% of O2); medium oxygen packaging (50% O2, 50% N2); low oxygen packaging (5% O2, 5% CO2, 90% N2) and two types of polyethylene films of 54 and 39 µm thickness were used. The samples were stored at 4 ± 1C for 14 days. The films and MAP had a significant effect on color and weight loss of the mushrooms. In the case of texture, the gas composition alone exerts a significant effect. The optimal conditions for prolonging the shelf life of mushrooms were found for packaging with medium oxygen level and film of higher permeability. In optimal conditions, mushrooms were characterized by lightness of 93 and 85, and a browning index of 11 and 23 in 0 and 14 days of storage, respectively.
Practical Application
White button mushrooms are highly perishable. The average storage time of fresh mushrooms does not exceed 4 days. There is a pressing need for effective methods to extend the shelf life of these mushrooms. According to the presented results, it is possible to maintain the product visually acceptable up to 14 days for mushrooms packed with the usage of a 39 µm thick film type and modified atmosphere with a medium level of oxygen (50%).
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