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Gunko S, Trynchuk O, Naumenko O, Podpriatov H, Khomichak L, Bober A, Zavhorodnii V, Voitsekhivskyi V, Zavadska O, Bondareva L. The effect of carbon dioxide on the quality of the mushrooms. POTRAVINARSTVO 2021. [DOI: 10.5219/1634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Mushrooms' quality may be significantly changing depending on their type, strain, growing cycle, packing, cooling, postharvest handling (PHH), and conditions of storage. This work aimed to define the influence of the type and mushrooms' strain, the regime of the PHH by carbon dioxide on their preservation (marketability, loss of weight (LW)), changes in the chemical substances, and physiological activity (intensity respiration (IR) and heat release (HR)). Mushrooms Agaricus bisporus (AB) (strains ІБК-25 and ІБК-15) and Pleurotus ostreatus (PO) (strains НК-35 and Amycel 3000) were used for testing. Three regimes of treatment by CO2 with a concentration of 20% were applied: 2 h; 12 h and 22 h. The control was the mushrooms without treatment by CO2. Changes in the chemical substances such as dry matters (DM), protein nitrogen (PN), and ascorbic acid (AA) in the researched mushrooms were observed. The best result of mushroom preservation was provided by the regime of CO2 treatment during 12 h. The yield of marketable AB was 94.9% (IBK-25) and 94.2% (IBK-15) comparison to control 93.5%, and 92.5%, respectively. The regime of PHH 2 h almost has no influence but 22 h harmed this indicator. PHH of mushrooms by carbon dioxide was promoted to preserve the DM and increasing concentration of CO2 was supplied better results. Thus, DM at the end of storage in the AB of strain IBK-25 depend on the regime were 8.5, 8.6, and 8.4%, against – 8.3% in the control variant. Significant quantitative changes in the PN and AA as a result of treatment by CO2 were not established. PHH also affected the IR and HR. The increased duration of treatment by CO2 inhibited the intensity of physiological processes in the mushrooms. But, as in previous cases, the best result was provided PHH by 20% CO2 during 12 h. Similar trends of treatments effect by carbon dioxide were observed in the mushrooms of PO.
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Impact of cold chain and product variability on quality attributes of modified atmosphere packed mushrooms (Agaricus bisporus) throughout distribution. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Azevedo S, Cunha LM, Fonseca SC. Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms. FOOD SCI TECHNOL INT 2014; 21:593-603. [DOI: 10.1177/1082013214555925] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2014] [Accepted: 09/24/2014] [Indexed: 11/15/2022]
Abstract
The respiration rate of mushrooms is an important indicator of postharvest senescence. Storage temperature plays a major role in their rate of respiration and, therefore, in their postharvest life. In this context, reliable predictions of respiration rates are critical for the development of modified atmosphere packaging that ultimately will maximise the quality of the product to be presented to consumers. This work was undertaken to study the influence of storage time and temperature on the respiration rate of oyster mushrooms. For that purpose, oyster mushrooms were stored at constant temperatures of 2, 6, 10, 14 and 18 ℃ under ambient atmosphere. Respiration rate data were measured with 8-h intervals up to 240 h. A decrease of respiration rate was found after cutting of the carpophores. Therefore, time effect on respiration rate was modelled using a first-order decay model. The results also show the positive influence of temperature on mushroom respiration rate. The model explaining the effect of time on oyster mushroom’s respiration rate included the temperature dependence according to the Arrhenius equation, and the inclusion of a parameter describing the decrease of the respiration rate, from the initial time until equilibrium. These yielded an overall model that fitted well to the experimental data. Moreover, results show that the overall model is useful to predict respiration rate of oyster mushrooms at different temperatures and times, using the initial respiration rate of mushrooms. Furthermore, predictive modelling can be relevant for the choice of an appropriate packaging system for fresh oyster mushrooms.
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Affiliation(s)
- Sílvia Azevedo
- REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal
| | - Luís M Cunha
- REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal
| | - Susana C Fonseca
- REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal
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Barrios S, Lema P, Lareo C. Modeling Respiration Rate of Strawberry (cv. San Andreas) for Modified Atmosphere Packaging Design. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.784328] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Andrés A, Timón M, Molina G, González N, Petrón M. Effect of MAP storage on chemical, physical and sensory characteristics of “níscalos” (Lactarius deliciosus). Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Islam MZ, Mele MA, Lee HJ, Lee KS, Hong SM, Jeong MJ, Kim IS, Hong SK, Choi IL, Ho-Min JP, Ho-Min K. Selection of Non-Perforated Breathable Film to Enhance Storability of Cherry Tomato for Modified Atmosphere Storage at Different Temperatures. ACTA ACUST UNITED AC 2014. [DOI: 10.12791/ksbec.2014.23.2.116] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Mahmuda Akter Mele
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Han Jong Lee
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Kyoung Soo Lee
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Sung Mi Hong
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Min Jae Jeong
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Il-Seop Kim
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Soon-Kwan Hong
- Department of Bio-Health Technology, Kangwon National University, Chuncheon 200-701, Korea
| | - In-Lee Choi
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea
| | - Jun Pill Ho-Min
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea
| | - Kang Ho-Min
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea
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Sousa-Gallagher MJ, Mahajan PV. Integrative mathematical modelling for MAP design of fresh-produce: Theoretical analysis and experimental validation. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Caleb OJ, Mahajan PV, Al-Said FAJ, Opara UL. Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review. FOOD BIOPROCESS TECH 2012; 6:303-329. [PMID: 32215166 PMCID: PMC7089433 DOI: 10.1007/s11947-012-0932-4] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2012] [Accepted: 07/09/2012] [Indexed: 11/06/2022]
Abstract
Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.
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Affiliation(s)
- Oluwafemi J. Caleb
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Pramod V. Mahajan
- Department of Process and Chemical Engineering, University College Cork, Cork, Ireland
| | | | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
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Caleb OJ, Mahajan PV, Linus Opara U, Witthuhn CR. Modeling the Effect of Time and Temperature on Respiration Rate of Pomegranate Arils (cv. ``Acco'' and ``Herskawitz''). J Food Sci 2012; 77:E80-7. [DOI: 10.1111/j.1750-3841.2012.02623.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nwabueze TU. Review article: Basic steps in adapting response surface methodology as mathematical modelling for bioprocess optimisation in the food systems. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02256.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Liu Z, Wang X, Zhu J, Wang J. Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02199.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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