Quality changes of Pleurotus ostreatus during modified atmosphere storage as affected by temperature and packing material
M.H. Choi, J.E. Park, G.H. Kim
Dept. of Food and Nutrition, Duk-Sung Women’s Univ., 419 Ssang-Mun Dong, To-Bong Gu, Seoul, Korea, 132-714
2002
บทคัดย่อ
Since Oyster mushroom (Pleurotus ostreatus) has experienced a continuous increase in fresh market sales, many methods have been examined to improve quality and extend shelf life during marketing. In order to study the effect of modified atmosphere package on keeping quality of oyster mushroom, whole mushrooms (200 g) were packaged with polyethylene film(PE, 60*M), ethylene vinyl acetate (EVA, 2%) and ceramic film (containing zeolite 5%), and were stored at 0, 5, 10, 20 0C. Weight loss, color, hardness, ethanol content, respiration rate, gas composition (O2 , CO2 ) inside the package, microorganism, and sensory evaluation of MA-packaged mushrooms were examined. Mushrooms packed with conventional hardboard box (2 kg) lost marketability at an early of storage due to weight loss, shrinkage, brownign and spore formation. The shelf life of oyster mushroom was about 8-11 days at 0 0C, about 4-6 days at 50 C, about 2-3 days at 10 0C and about 1-2 days at 20 0C. During storage, film packaging could prevent or retard the deterioration of the mushroom in terms of appearance, texture and discoloration of the mushroom in terms of appearance, texture and discoloration. This result may be due to the reduced respiration rate resulting from the elevated level of carbon dioxide and the reduced level of oxygen in the bag. At a constant temperature, ethanol production in the tissue increased slightly early in storage and rose considerably toward the end of the storage period. The ethanol content in oyster mushroom was higher in the stipe than in the pileus.