Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

These results showed a higher decrease in firmness than that reported by Escriche et al for whole mushrooms who observed that the firmness loss of 10%, 60% and 90% after 7 days of storage at 5, 10 and 15 °C, respectively

F. Oliveira

2012

Scholarcy highlights

  • Mushrooms are highly perishable and their shelf-life is 1– 3 days at ambient temperature, due to high moisture content and high transpiration rate
  • In order to study quality of sliced mushrooms under optimal modified atmosphere packaging conditions, number of perforations was evaluated at each temperature studied
  • Increasing the number of perforations, O2 concentration increased within the package and CO2 concentration decreased until an equilibrium was reached within 2 days of storage
  • previous research assessed that respiration rate of whole mushrooms at 1 °C remained constant for 4 days; when stored at 10 °C, the respiration rate increased with time
  • The firmness of sliced mushroom decreased from an initial level of 141.4 to 95.4 and 38.9 N after 7 days of storage at 0 and 15 °C, respectively, representing a respective percent loss of 32.5 and 72.5. These results showed a higher decrease in firmness than that reported by previous research for whole mushrooms who observed that the firmness loss of 10%, 60% and 90% after 7 days of storage at 5, 10 and 15 °C, respectively
  • Sliced mushrooms presented a weight loss lower than 5%, except for packages at 15 °C from 3rd day, at 10 °C from 5th day and at 0 °C from 6th day
  • Firmness was the most significant quality parameter affected by time and temperature, and this was used to develop a shelf-life kinetic model for sliced mushrooms

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