Browning alleviation of straw mushroom under CA conditions
S. Jamjumroon, C. Wongs-Aree, V. Srilaong, S. Kanlayanarat, P. Chalermglin, and W.B. McGlasson
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
Straw mushroom, an edible mushroom cultivated throughout East and Southeast Asia, generates rapid browning on the cap after harvest. In the present study, constant gaseous portions of O2 and CO2 were applied to straw mushroom at 15°C in order to reduce the cap browning. Respiratory rates of mushroom stored in normal air (control) dramatically declined after 2 days while those of mushroom in CAs gradually decreased throughout storage period. Gaseous combinations of 1%O2+10%CO2 and 15%O2+10% or 20%CO2 effectively decreased the browning symptoms and could delay the stored life to at least 6 days, compared to 2 days of control. However, interestingly, the application of 1%O2+20%CO2, increasing the activity of polyphenol oxidase (PPO), accelerated the mushroom browning generation to decreasing L* values.