Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 70

initial weight through the whole storage period while both control and PMAP
samples had signifi cant losses (>10 % and <5 % weight loss for fi lms A and B
respectively). Mushrooms in packages B had a shelf life of 10 days due to their sen-
sory deterioration, particularly by changes in the color and uniformity of their gills.
A macroperforated (control) PP, a LDPE and a PP fi lm were used for MA pack-
aging of shiitake mushrooms at 5 °C for 16 days. Control samples had a weight loss
that reached 47.5 % whereas samples stored in PP or PE exhibited a weight loss of
5.6 %. The use of MAP reduced the estimated shelf life reaching 5 ± 2 days for
mushrooms stored in PE or PP, and 12 ± 2 days for MA-PP for a 25 % consumer
rejection (Ares et al. 2006 ).
Combinations of antimicrobial (ClO 2 and H 2 O 2 were tested in various concentra-
tions and washing duration) and antibrowning (sodium d-isoascorbate and H 2 O 2 in
various concentrations) treatments were tested on sliced mushrooms stored under
PMAP (PA-190 OPP was used) at 4 and 8 °C for 7 days. The use of ClO 2 had satis-
factory antimicrobial effect. H 2 O 2 washing for 60 s produced best quality (higher L *
values) and (>1 log CFU reduction) was superior to ClO 2 in reducing pseudomonad
counts (Cliffe-Byrnes and O'Beirne 2008 ).
The effect of a biobased packaging material (paper coated with a wheat gluten
solution) on the quality of common mushrooms stored at 20 °C was examined
by Guillaume et al. ( 2010 ). Shelf life of samples was extended by 2 days, while
the main disadvantage of the material was a signifi cant weight loss observed (3.8 %
on day 3).
High oxygen atmosphere (70, 80 and 95 % O 2 in a barrier fi lm) and PMAP
(bioriented PP fi lm used) were compared for preserving sliced mushrooms at 4 °C
for 7 days. Mushrooms stored under low O 2 atmospheres had a reduced shelf life
(by 3 days) compared to samples under high O 2 MA (6 days). High O 2 levels had a
benefi cial effect on product acceptability (7 days, while EMA samples were rejected
on the sixth day due to off-odors) (Jacxsens et al. 2001 ).
Oyster mushrooms were washed with water, 0.5 % citric acid, 0.5 % calcium
chloride, and 0.5 % citric acid with 0.5 % calcium chloride and stored under PMAP
(PP, 0.075, 0.05 and 0.0375 mm LDPE and LLDPE fi lms were used) at 8 °C for 8
days. Mushrooms packaged in 0.015-mm LLDPE after washing with 0.5 % calcium
chloride and 0.5 % citric acid produced the least off odors and had the least off-color
development (Jayathunge and Illeperuma 2005 ).
Shiitake mushrooms were stored under PMAP (an LDPE fi lm used with OTR:
1,078 × 10 −18 mol/m s Pa) after UV-C irradiation treatment and were stored at
1 ± 1 °C for 16 days and fi nally held at 20 °C for 3 days. UV-C treated samples
retained higher ascorbic acid and fl avonoid levels (32 and 22 mg/kg at day 16,
respectively) while the decrease in fi rmness was reduced (Jiang et al 2010a ).
An atmosphere modifi cation of 12 O 2 and 2.5 CO 2 and PMAP with the use of
LDPE fi lm (OTR: 1,078 × 10 −18 mol/m s Pa) was used by Jiang et al. ( 2010b ) for
preserving Agaricus bisporus mushrooms for 15 days at 4 ± 1 °C. The use of a pro-
tective atmosphere reduced browning by inhibiting POD activity and the accumula-
tion of lignin (3.5 2.3 and 2.2 ×103A280/kg for control, AMAP and PMAP samples,
respectively).