TY - JOUR
T1 - Fresh Mushroom Quality as Affected by Modified Atmosphere Packaging
AU - ROY, S.
AU - ANANTHESWARAN, R. C.
AU - BEELMAN, R. B.
PY - 1995/3
Y1 - 1995/3
N2 - The effect of O2 concentration, at 2–6% CO2 on shelf‐life of fresh mushrooms in modified atmosphere packages (MAP) was studied. For conventional mushrooms optimum in‐package O2 was 6% to reduce cap development. Mushrooms irrigated with 0.3% calcium chloride during cropping had a higher rate of maturation and optimum O2 was 2% during storage. At this low O2 concentration, however, storage may be potentially hazardous and is not recommended. Surface moisture of mushrooms significantly increased during storage and may have obscured any beneficial effect of MAP on mushroom color. Precise control of relative humidity in the package is recommended.
AB - The effect of O2 concentration, at 2–6% CO2 on shelf‐life of fresh mushrooms in modified atmosphere packages (MAP) was studied. For conventional mushrooms optimum in‐package O2 was 6% to reduce cap development. Mushrooms irrigated with 0.3% calcium chloride during cropping had a higher rate of maturation and optimum O2 was 2% during storage. At this low O2 concentration, however, storage may be potentially hazardous and is not recommended. Surface moisture of mushrooms significantly increased during storage and may have obscured any beneficial effect of MAP on mushroom color. Precise control of relative humidity in the package is recommended.
UR - http://www.scopus.com/inward/record.url?scp=84986431718&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84986431718&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1995.tb05667.x
DO - 10.1111/j.1365-2621.1995.tb05667.x
M3 - Article
AN - SCOPUS:84986431718
SN - 0022-1147
VL - 60
SP - 334
EP - 340
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -