Effect of short-term high CO2 treatment on quality and shelf life of button mushroom (Agaricus bisporus) at refrigerated storage

Abstract

Button mushroom (Agaricus bisporus L.) is marketed for its unique flavor and benefits. The shelf life of fresh button mushroom is limited and its quality decreases rapidly during storage mainly due to high respiration rate. Postharvest changes of browning of the cap, softening of tissues, moisture loss and development of off-flavor lose its marketability. Modified atmosphere rich in CO2 can modify respiration rate, energy metabolism and physiological changes in postharvest storage of many fresh products. In this study, button mushrooms were treated with high CO2 concentration (95%) for 0 (control), 6 or 24 h. Thereafter, the mushrooms were ventilated and packed in polyethylene lid containers 500 ml (packed with its lid) (PE-LC) or polyethylene containers cellophane wrapped (PE-CCW) and were then stored in a refrigerator at 4 °C for 14 days. The results showed that high CO2 treatment for 24 h that were packed in polyethylene container cellophane wrapped significantly affected the shelf life and maintained the flavor of button mushroom during refrigerated storage compared to the control. In addition, after 14 days of cold storage 24 h high CO2 treated samples that were packed with PE-CCW had better taste and flavor than the control. Color of treated mushrooms especially the BI index in both CO2 durations was better than control samples. Generally mushroom whiteness, which is an important quality aspect, was also observed the best in 24 h high CO2 treated samples packed with PE-CCW than other treatments and the control.