ARTICLE INFO

ABSTRACT

Received date: 03/08/2015

Accepted date: 26/11/2015

Fresh mushrooms (Agaricus bisporus) have a short shelf-life. The effects of O₂ andCO₂ concentrations and of storage temperature on the opening of caps and the sensory quality were studied. Eight different gaseous atmospheres were set up with combinations of O₂ concentrations (3, 12, 16.5 and 21%) and CO₂ concentrations (0, 3, 6 and 12%). The storage temperatures for each gas condition were 1, 6 and 12°C. The opening of caps and the sensory quality were modelled on the basis of a generalized logits model. As results, the various O₂ and CO₂ concentrations did not give any effect on the quality of mushrooms stored at temperatures below 6°C up to 9 days. Different temperatures were the greatest influence on the opening of the caps, and decreasing the sensory quality. At temperature of 12°C, a gas combination of 12% O₂ and 6% CO₂ provided the best conditions but the shelf-life was less than 7 days.

KEYWORDS

Mushroom, controlled atmosphere, sensory quality, opening of cap

Cited as: Que, P.T.T, Verlinden, B. And Nicolaï, B., 2015. Predictive controlled-atmosphere-model for
the opening of caps and sensory quality of fresh mushrooms (Agaricus bisporus). Can Tho University Journal of Science. 1: 89-95.