Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms （Lentinula edodes） Stored at Cold Storage

The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP c...

Full description

Saved in:
Bibliographic Details
Published in农业科学学报：英文版 Vol. 11; no. 3; pp. 474 - 482
Main Author YE Jing-jun LI Jian-rong HAN Xiao-xiang ZHANG Lei JIANG Tian-jia XIA Miao
Format Journal Article
LanguageEnglish
Published 2012
Subjects
主动气调包装
二氧化碳
冷库
多酚氧化酶
存储
延长保质期
采后品质
香菇
Online AccessGet full text

Cover

More Information
Summary:The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.
Bibliography:YE Jing-jun,LI Jian-rong,HAN Xiao-xiang,ZHANG Lei,JIANG Tian-jia and XIAMiao 1 College of Food Science and Biotechnology Engineering,Zhejiang Gongshang University,Hangzhou 310035,P.R.China 2 College of Chemistry,Chemical Engineering and Food Safety,Bohai University,Jinzhou 121013,P.R.China
shiitake mushrooms； modified atmosphere package （MAP）； postharvest quality
10-1039/S
The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.
ISSN:2095-3119
2352-3425