Predictive controlled-atmosphere-model for the opening of caps and sensory quality 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: 03 Aug 2015
Revised: 11 Oct 2015
Accepted: 26 Nov 2015
Published: 30 Nov 2015
DOI: 10.22144/ctu.jen.2015.028
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Phan, T. T. Q., Bert, V., & Bart, N. (2015). Predictive controlled-atmosphere-model for the opening of caps and sensory quality of fresh mushrooms (Agaricus bisporus). CTU Journal of Innovation and Sustainable Development , (01), 89-95. https://doi.org/10.22144/ctu.jen.2015.028
Issue
No. 01 (2015)
Section
Food Technology

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Abstract

Fresh mushrooms (Agaricus bisporus) have a short shelf-life. The effects of O2 andCO2 concentrations and of storage temperature on the opening of caps and the sensory quality were studies. Eight different gaseous atmospheres were set up with combinations of O2 concentrations (3, 12, 16.5 and 21%) and CO2 concentrations (0, 3, 6 and 12%). The storage temperatures for each gas condition were 1, 6 and 12°C. The opening of caps and the sensory quality were modelled on the basis of a generalized logits model. As results, the O2 and CO2 in investigated concentration ranges did not give any effect on the quality of mushrooms stored at temperatures below 6°C up to 9 days. Temperature was the variable with the greatest influence on the opening of the caps, decreasing the sensory quality. At temperature of 12°C, a gas combination of 12% O2 and 6% CO2provided the best conditions but the shelf-life was less than 7 days. 
Keywords: Mushroom, controlled atmosphere, sensory quality, opening of cap

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