Abstract

The objective of the present study was to evaluate the effect of modified atmosphere packaging (MAP) in combination with CaCl₂ dipping on the shelf-life of common mushrooms (Agaricus bisporus). Mushrooms were packaged under MAP and air atmosphere with and without CaCl₂ dipping; then all the samples were stored at 4, 10 and 18°C and their physicochemical properties (weight loss, color and glucose contents) were analyzed. The results showed that mushrooms packaged under MAP had the lowest weight loss and L value (brightness), highest degree of overall color change (ΔE) and glucose contents. Overall, low storage temperature and CaCl₂ dipping significantly affected the quality of packaged mushrooms (P<0.01). Results from the present work suggest that MAP of 5% CO₂ : 10% O₂ (P₂G₂) with CaCl₂ dipping (0.3% for 5 min) and storage at 4°C can be used successfully for extending the shelf-life of the mushrooms for more than 11 days.

Key words: Mushroom (Agaricus bisporus), CaCl₂ dipping, modified atmosphere packaging (MAP), physicochemical properties.