The Effect of Active Modified Atmosphere Packaging with Different Gas Composition on Physicochemical and Nutritional Compounds of (Agaricus bisporus) Mushroom

Subject Areas : Pack

P. Rajaei ¹ (Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.)
L. Nateghi ² (Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.)
F. Zarei ³ (PhD in Food Science, Food and Drug Organization, Tehran, Iran.)

Received: 2020-02-23 Accepted : 2022-07-27 Published : 2022-12-22

Keywords: Agaricus bisporus mushroom, Modified Atmosphere, Polypropylene coating,

Abstract :

Introduction: Today, mushrooms are used as a common food source in many countries. Edible mushrooms have a low shelf life. The aim of this study was to use modified atmosphere packaging with different ratios on the shelf life and nutritional value of button mushrooms.Materials and Methods: In this research, the mushroom samples were placed in polypropylene-covered packages, and the packaged were filled with gas mixtures of 100% oxygen, 25% oxygen with 75% nitrogen, 50% oxygen with 50% nitrogen, and also 25% oxygen, 25 the percentage of carbon dioxide and 50% of nitrogen were filled and packed. The control sample was button mushroom packed with polypropylene cover and without modified atmosphere (control).The investigated characteristics included the percentage of weight loss, the percentage of free amino acids, the percentage of ascorbic acid, the concentration of polysaccharides, the intensity of respiration, the ripening index, the browning coefficient, colorimetric characteristics and sensory characteristics on the first, fifth, tenth and fifteenth days of storage at 4ºC was evaluated.Results: The results showed that the weight loss indexes, free amino acids, ascorbic acid and brightness index of button mushroom significantly (p≤0.05) decreased during storage, and respiratory rate, browning coefficient, jaundice, and redness significantly (p≤0.05) increased. All sensory indicators of texture, spoilage and bad smell, appearance color and overall acceptance also faced a significant decrease during 15 days of packaging (p≤0.05). Among button mushroom treatments, gaseous conditions of 25% oxygen, 25% carbon dioxide and 50% nitrogen had the least amount of changes during the storage time compared to the first day and showed a higher ability to protect button mushroom, and the control treatment had the highest Drop rate over time. Also, the treatment of 25% oxygen with 75% nitrogen and the treatment of 50% oxygen with 50% nitrogen did not show significant differences during 15 days of storage (p>0.05).         Conclusion: Finally, packaging with gaseous conditions of 25% oxygen, 25% carbon dioxide and 50% nitrogen was introduced as the optimal treatment.

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