Quality Changes of King Oyster Mushroom as Influenced by Controlled Atmosphere Regimens during Storage and Shelf Temperature Conditions
2010
Park, Y.M., Andong National University, Andong, Republic of Korea | Jhune, C.S., National Institute of Horticultural and Herbal Science, RDA, Suwon, Republic of Korea
Changes in quality of king oyster mushrooms (Pleurotus eryngii) were investigated under controlled atmosphere (CA) storage and simulated marketing conditions to provide basic ideas for modified atmosphere packaging (MAP) application during export process. Mushrooms were harvested on Nov. 9, precooled to 4℃ within 4 h, and then stored under two CA regimens with different CO₂ conditions; 5 kPa O₂ + 10 kPa CO₂ and 5 kPa O₂ + 15 kPa CO₂. Storage temperature was maintained at 0.5℃ with 95% RH. After 3 and 4 week storage, mushrooms were removed from the CA, packaged into polypropylene container, and then put on the shelf for 5 and 7 days at 20℃ and 7℃, respectively. Beneficial effect of 15 kPa CO₂ CA was very limited on the reduction of stem browning ratings, which was significant only at 5 days on the shelf after 4-week storage. High CO₂ CA storage tended to reduce ethanol accumulation inside packages during 20℃ shelf life, with no effect on off-flavor rating. In contrast, low shelf temperature significantly maintained better sensory and physicochemical quality attributes, and overall marketability. The results suggest different potentials for shipping plus marketing period by shelf temperature regardless of high CO₂-CA conditions; 3-week shipping + 5-day marketing period when 20℃ shelf temperature is unavoidable, whereas, under 7℃ marketing conditions, the potential period could be extended to greater than 4-week shipping + 7-day marketing period.
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