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Fresh-keeping effects of three types of modified atmosphere packaging of pine-mushrooms

Wei, Wenwen, Lv, Ping, Xia, Qiaoping, Tan, Feifei, Sun, Fei, Yu, Wangqing, Jia, Lianwen, Cheng, Jianfeng
Postharvest biology and technology 2017 v.132 pp. 62-70
ammonia, ascorbic acid, cell respiration, modified atmosphere packaging, mushrooms, odors, packaging materials, poly(vinyl chloride), polyethylene, silicon, texture, water vapor, weight loss
Pine-mushrooms are one of the most prized mushrooms. They are difficult to store. Modified atmosphere packaging has been widely used in mushroom storage, but few reports are associated with pine-mushrooms. The effects of polyvinyl chloride (PVC), silicon windows (SW) and polyethylene (PE) packaging materials on the sensory of texture, senescence, browning and odor changes have been evaluated and the preliminary mechanisms have been studied. Texture changes were most efficiently delayed by PE as a result of the lowest respiration rates and weight loss. Senescence was most efficiently delayed by PE and PVC as a result of the raised CAT activities and ascorbic acid contents. Browning was most efficiently delayed by PE as a result of the decreased PPO activities. Odor changes were most efficiently delayed by SW, the decreased ammonia contents may be important reason. Different water vapor and gas transmission properties of packaging may determine the different pine-mushroom sensory.