THE IMPORTANCE OF PACKAGING AND MODIFIED ATMOSPHERE IN MAINTAINING THE QUALITY OF CULTIVATED MUSHROOMS (AGARICUS BISPORUS L.) STORED IN CHILL CHAIN

A number of quality factors were studied during storage of cultivated mushrooms (Agaricus bisporus) at 2°C in controlled atmospheres. A concentration of 15% CO2 and 1.5-2% O2 and an atmosphere with a continuous flow of nitrogen retarded cap expansion and stipe elongation, while 10% CO2 retarded only cap expansion. Controlled atmospheres suppressed the growth of some microorganisms. The toughness of mushrooms stored in a normal atmosphere at 2°C markedly decreased during storage, while 10% CO2 and nitrogen atmosphere did not influence toughness as compared to initial mushrooms. The acceptability value of mushrooms in controlled atmospheres was lower during 13 days of storage as compared to normal atmosphere. Normal atmosphere appeared to keep whiteness of mushrooms longer than did other treatments.

Download Full-text

Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life

Foods ◽

10.3390/foods10061196 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1196

Author(s):

Antonio López-Gómez ◽

María Ros-Chumillas ◽

Alejandra Navarro-Martínez ◽

Marta Barón ◽

Laura Navarro-Segura ◽

...

Keyword(s):

Essential Oils ◽

New Technology ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Quality Loss ◽

Bacteriostatic Effect ◽

Visual Appearance ◽

Colour Changes ◽

Cultivated Mushrooms

The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP); then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the Pseudomonas spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g−1, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L−1 EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect.

Download Full-text

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽

10.3390/molecules26113445 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3445

Author(s):

Olaf K. Horbańczuk ◽

Artur Jóźwik ◽

Jarosław Wyrwisz ◽

Joanna Marchewka ◽

Agnieszka Wierzbicka

Keyword(s):

Storage Time ◽

Modified Atmosphere Packaging ◽

Physical Characteristics ◽

Modified Atmosphere ◽

Packaging System ◽

Initial Ph ◽

Viable Bacteria ◽

L Value ◽

Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

Download Full-text

Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree

Journal of Food Process Engineering ◽

10.1111/jfpe.13681 ◽

2021 ◽

Author(s):

Steven Skrypec ◽

Hansol Doh ◽

William Scott Whiteside

Keyword(s):

Modified Atmosphere ◽

Oxygen Scavenging ◽

Color Quality ◽

Effect Of Oxygen

Download Full-text

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Download Full-text

Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

Coatings ◽

10.3390/coatings11020149 ◽

2021 ◽

Vol 11 (2) ◽

pp. 149

Author(s):

Rokayya Sami ◽

Abeer Elhakem ◽

Mona Alharbi ◽

Nada Benajiba ◽

Manal Almatrafi ◽

...

Keyword(s):

Agaricus Bisporus ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Nano Materials ◽

Coating Films ◽

Horticultural Crops ◽

Materials Used ◽

O2 Production

Agaricus Bisporus is an edible button mushroom that is highly perishable with an extremely short shelf-life at ambient temperature. This work aims to evaluate some antioxidant activities, oxidation enzymes, and determine postharvest qualities of nano-coated mushrooms with the combination of chitosan (CHN) component during storage at 4 °C for (0, 3, 6, 9, and 12 days). Silica/CHN Film strongly delayed the mushroom respiratory spike onset and blocked carbon dioxide passage from inside to the outside, while Titanium/CHN Film (0.035 mmol s−1 kg−1) established the lowest O2 production rate and thiobarbituric acid reactive substances production (6.21 nmol g−1). Silica/CHN Film was mainly effectual for the polyphenol contents (0.39 g kg−1) and antioxidant activities (78.14% and 71.09%) for DPPH and ABTS+ radical scavenging activities, respectively. The results reported that Silica/CHN Film induced the highest (catalase and ascorbate peroxidase) activities, while Titanium/CHN Film recorded the highest (peroxidase and superoxide dismutase) activities of antioxidant enzymes. Besides, Titanium/CHN Film preserved relatively lower contents of hydrogen peroxide (22.40 µmol g−1) and hydroxyl radical (0.16 µmol g−1). In a word, nano-materials used in coating films such as titanium or even silica with the combination of CHN can directly reduce the cell degradation, oxidation processes and enhance the harvested horticultural crops.

Download Full-text