Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus)

Phan Thi Thanh Que * , Bert Verlinden and Bart Nicolaï

* Corresponding author (pttque@ctu.edu.vn)

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Received: 12 Aug 2016
Revised: 07 Nov 2016
Accepted: 29 Jul 2017
Published: 31 Jul 2017
DOI: 10.22144/ctu.jen.2017.036
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Phan, T. T. Q., Bert, V., & Bart, N. (2017). Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus). CTU Journal of Innovation and Sustainable Development , (06), 127-139. https://doi.org/10.22144/ctu.jen.2017.036
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No. 06 (2017)

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Abstract

The effects of O2, CO2 concentrations and storage temperature on the quality of fresh mushrooms (Agaricus bisporus) were investigated. Eight different gaseous atmospheres were used in the combinations of 3, 12, 16.5 and 21% of O2 and 0, 3, 6 and 12% of CO2. The storage temperatures for each gas condition were 1°C, 6°C and 12°C. Measurements extended over a storage period of 9 days. After storage under controlled atmosphere, the influence of O2, CO2 and temperature on the weight loss and cap colour was analysed. The results showed that the weight loss of fresh mushrooms in all gas combinations increased with an increase in temperature and storage period. A model for colour loss following an exponential law described the effect of temperature and gas composition on the quality of mushrooms. Oxygen concentration has a less pronounced effect on the cap colour of mushroom as compared to CO2 concentration and temperature.  In order to maintain an extended lifetime of colour under controlled atmosphere, mushrooms should be stored at < 6°C. At higher temperatures, CO2 concentration must be maintained at the highest level as compared with the control.
Keywords: Colour, controlled atmosphere, mushroom, temperature, weight loss

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