Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)

Yanjie Li, Yutaka Ishikawa, Takaaki Satake, Hiroaki Kitazawa, Xiaoli Qiu

Abstract


In this research, the effect of high-oxygen packaging (HOP) with initial 80% and 100% oxygen on fresh shiitake mushrooms was studied. Initial air in package was the control treatment. All the samples were stored at 10 °C with RH 90% for 9 days. Respiration rate, hardness, TSS, and color were determined, and sensory quality was evaluated during the storage. Results indicated that high-oxygen packaging retarded the anaerobic metabolism occurrence and HOP with initial 100% oxygen could maintain the lightness of shitake mushroom better than 80% oxygen. Hardness and TSS did not show significant difference between high-oxygen packaging and control treatment. However, neither initial 100% O2 nor 80% O2 could reduce the respiration rate of fresh shiitake mushroom. Sensory quality especially the aroma, cap color and gill color of fresh shiitake mushroom could be better maintained in high-oxygen packaging than control treatment. The acceptability of the shiitake mushrooms after storage was the highest in HOP with initial 100% oxygen. In conclusion, high-oxygen packaging especially with initial 100% oxygen showed the obvious effect maintaining the sensory quality of fresh shiitake mushrooms although it could not reduce the respiration rate at 10 °C.


Keywords


high-oxygen, packaging, shiitake mushrooms, sensorial quality

Full Text: PDF DOI: 10.5539/jfr.v2n6p89

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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