Extending the shelf-life of straw mushroom with high carbon dioxide treatment

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Jamjumroon S., Wongs-Aree C., McGlasson W.B., Srilaong V., Chalermklin P., Kanlayanarat S.

ผู้เผยแพร่: WFL Publisher

ปีที่เผยแพร่ (ค.ศ.): 2012

วารสาร: Journal of Food, Agriculture and Environment (1459-0255)

Volume number: 10

Issue number: 1

หน้าแรก: 78

หน้าสุดท้าย: 84

จำนวนหน้า: 7

นอก: 1459-0255

eISSN: 1459-0263

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84856899161&partnerID=40&md5=02e6f732d6b7bda21daffdda2d0743a6

ภาษา: English-Great Britain (EN-GB)

ดูในเว็บของวิทยาศาสตร์ | บทความในเว็บของวิทยาศาสตร์

บทคัดย่อ

Tropical straw mushrooms (Volvariella volvacea) are important ingredients in many Asian dishes, but their rapid browning and weight loss immediately after harvest are the main factors limiting their shelf life to 1-2 days under ambient conditions. In the present study, browning and several physiological changes of straw mushrooms were investigated under various storage temperatures and under high CO2 atmospheric conditions. The browning symptoms initially appeared at the middle of the mushroom cap and at the cut surface 6 h after harvest under ambient conditions (25-34ฐC, 60-70% relative humidity (RH)) and progressively increased with advancing storage time in parallel with an increase in weight loss. In the browning tissues, the mycelium of the mushroom cap turned brown and collapsed. However, during modified atmosphere (MA) storage with a polyvinyl chloride (PVC) film overwrapping, the browning symptoms of the stored mushrooms still occurred even when the water loss was dramatically reduced. Tyrosine and pyrocatechol were found to be the preferred substrates for the browning reaction. Storage at temperatures below the optimum of 15ฐC induced more severe browning symptoms due to chilling injury. Malondialdehyde (MDA), a product of lipid oxidation, increased during the first day of storage at ambient temperatures and at 4ฐC but decreased at 8, 12 and 15ฐC. Applications of CO2 concentrations of 10 or 20% combined with 15% O2 during storage effectively decreased browning due to the inhibition of polyphenol oxidase (PPO) activity. Furthermore, exposure to 40% CO2 for 4-6 h prior to MA packing tended to reduce mushroom browning during storage, whereas a 12-h incubation in high CO2 at either 40 or 60% revealed an increase in browning symptoms.

คำสำคัญ

Shock, Volvariella volvacea