Physicochemical properties of mushrooms as affected by modified atmosphere packaging and CaCl2 dipping

The objective of the present study was to evaluate the effect of modified atmosphere packaging (MAP) in combination with CaCl2 dipping on the shelf-life of common mushrooms (Agaricus bisporus). Mushrooms were packaged under MAP and air atmosphere with and without CaCl2 dipping; then all the samples were stored at 4, 10 and 18 degrees C and their physicochemical properties (weight loss, color and glucose contents) were analyzed. The results showed that mushrooms packaged under MAP had the lowest weight loss and L value (brightness), highest degree of overall color change (Delta E) and glucose contents. Overall, low storage temperature and CaCl2 dipping significantly affected the quality of packaged mushrooms (P<0.01). Results from the present work suggest that MAP of 5% CO2 : 10% O-2 (P(2)G(2)) with CaCl2 dipping (0.3% for 5 min) and storage at 4 degrees C can be used successfully for extending the shelf-life of the mushrooms for more than 11 days.