Effect of High-oxygen Packaging Compared with Perforation-mediated Modified Atmosphere Packaging on the Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)

摘要

Fresh shiitake mushrooms are widely cultivated yet have high respiration rate and deteriorate easily, necessitating the development of effective packaging technology for prolonging shelf life. In this study, the change in qualities using high oxygen packaging (HOP), with an initial 100% O_2 concentration, was investigated at10 。C and 90% RH and compared to perforation-mediated modified atmosphere packaging (PM-MAP) with 4 (P4)， 8 (P8) and 20 (P20) perforations (Diameter = 234±26|im). Gas composition, color, hardness, TSS concentration, mass loss and sensory evaluation were determined during the 8 days' storage. The result showed that P20 had a too high gas transmission rate, and induced the severe quality deterioration, so it did not show any modified effect on shiitake mushrooms. P4 and P8 created the low oxygen and high carbon dioxide atmospheres and effectively maintained shiitake mushrooms quality within 4 days; however, with prolonged storage, severe anaerobic atmosphere with high ethanol concentration in P4 and obvious browning in P8 were detected. On the other hand, HOP samples maintained a significantly higher L*， hardness and sensory quality than PM-MAP, and showed the potential to maintain the quality of shiitake mushrooms after 8 days' storage.