Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

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• 作者：Zhaojun Ban (1) (4)
  Li Li (2)
  Junfeng Guan (3)
  Jianhua Feng (4)
  Maoyu Wu (4)
  Xinming Xu (4)
  Jiang Li (1)
  
• 关键词：Modified atmosphere packaging ; Agaricus bisporus ; Whole mushroom ; Sliced ; Coating
• 刊名：Journal of Food Science and Technology
• 出版年：2014
• 出版时间：December 2014
• 年：2014
• 卷：51
• 期：12
• 页码：3894-3901
• 全文大小：683 KB
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• 作者单位：Zhaojun Ban (1) (4)
  Li Li (2)
  Junfeng Guan (3)
  Jianhua Feng (4)
  Maoyu Wu (4)
  Xinming Xu (4)
  Jiang Li (1)
  
  1. College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi, 830052, Xinjiang, China
  4. Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan, 250014, Shandong, China
  2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, 300457, China
  3. Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, Hebei, China
  
• ISSN：0975-8402

文摘

Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12?°C for 7?days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl2), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12?°C up to 7?days and satisfy consumer acceptance.