High CO2 treatment reduces decay of button mushroom (Agaricus bisporus)

Mushroom (Agaricus bisporus) loses its white skin color and turns brown after harvest rapidly. Mushrooms are also highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. Therefore, mushrooms need a special care to keep its quality and freshness, especially when they are minimally processed such as slicing. During handling and storage of mushroom, tissue damage and bruising occurs which triggers the browning process. Modified atmospheres rich in CO2 can modify respiration rate, energy metabolism and physiological changes in postharvest storage of many fresh products. In this study, button mushrooms were treated with high CO2 concentration (95%) for 0 (control), 6 or 24 h prior to package in polyethylene lid containers or polyethylene containers cellophane wrapped. Results showed that high CO2 treatment for 24 h and packaging in polyethylene container cellophane wrapped significantly affected on the decay of button mushroom during refrigerated storage.

Keywords:

mushroom , decay , postharvest , quality , shelf life