Quality of enoki mushrooms as affected by packaging conditions

✍ Scribed by Jun-Soo Kang; Woo-Po Park; Dong-Sun Lee

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 121 KB
• Volume: 81
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/1097-0010(20010101)81:1<109::aid-jsfa789>3.0.co;2-y

✦ Synopsis

Fresh enoki mushrooms (100 g) were packaged under various conditions and stored at 10 °C for 14 days. Package atmosphere, weight loss, stipe elongation, surface colour and sensory quality of the mushrooms were measured during storage. Different levels of initial vacuum application did not have a signi®cant in¯uence on the in-package atmosphere after 2 days. The half-vacuum package was best in terms of quality preservation of the fresh mushrooms. A polyole®n ®lm with respective gas permeabilities of 166 and 731 ml m À2 h À1 atm À1 to O 2 and CO 2 established an equilibrated atmosphere of 1.7±2.4% O 2 and 4.1±5.6% CO 2 inside the package at 10 °C. This polyole®n ®lm was shown to contribute to preserving the freshness of the mushrooms. Temperature ¯uctuations between 5 and 15 °C did not induce a harmful atmosphere inside the polyole®n package, though high temperatures accelerated the quality loss.