Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus)
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 cond...
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| Format: | Article |
| Language: | English |
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CAN THO UNIVERSITY PUBLISHING HOUSE
2017-07-01
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| Series: | Can Tho University Journal of Science |
| Subjects: | |
| Online Access: | https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/163 |
| _version_ | 1798039628769394688 |
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| author | Thi Thanh Que Phan Verlinden Bert Nicolaï Bart |
| author_facet | Thi Thanh Que Phan Verlinden Bert Nicolaï Bart |
| author_sort | Thi Thanh Que Phan |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T21:56:30Z |
| format | Article |
| id | doaj.art-2518c30ee1bb4f3499bd17e5c4f4bc59 |
| institution | Directory Open Access Journal |
| issn | 2615-9422 2815-5602 |
| language | English |
| last_indexed | 2024-04-11T21:56:30Z |
| publishDate | 2017-07-01 |
| publisher | CAN THO UNIVERSITY PUBLISHING HOUSE |
| record_format | Article |
| series | Can Tho University Journal of Science |
| spelling | doaj.art-2518c30ee1bb4f3499bd17e5c4f4bc592022-12-22T04:01:04ZengCAN THO UNIVERSITY PUBLISHING HOUSECan Tho University Journal of Science2615-94222815-56022017-07-010610.22144/ctu.jen.2017.036Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus)Thi Thanh Que Phan0Verlinden Bert1Nicolaï Bart2Bo mon Cong nghe Thuc pham, Khoa Nông nghiệpDepartment of Biosystems, Faculty of Bioscience Engineering, KU LeuvenDepartment of Biosystems, Faculty of Bioscience Engineering, KU LeuvenThe 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.https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/163Colourcontrolled atmospheremushroomtemperatureweight loss |
| spellingShingle | Thi Thanh Que Phan Verlinden Bert Nicolaï Bart Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus) Can Tho University Journal of Science Colour controlled atmosphere mushroom temperature weight loss |
| title | Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus) |
| title_full | Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus) |
| title_fullStr | Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus) |
| title_full_unstemmed | Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus) |
| title_short | Effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms (Agaricus bisporus) |
| title_sort | effect of controlled atmosphere and storage temperature on the weight loss and cap colour of fresh mushrooms agaricus bisporus |
| topic | Colour controlled atmosphere mushroom temperature weight loss |
| url | https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/163 |
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