| Agaricus bisporus is popular in consumers because of its delicious taste and rich nutrition.However,mushroom lacks the waxy layer and the stratum corneum of the higher plant fruit and has a strong respiration intensity,resulting in a sharp decline in quality during shelf life.1-MCP fumigation combined with barrier packaging materials(high barrier PA / PE film,medium barrier LDPE film,low barrier containing a 0.05 mm microporous PA / PE film)and modified atmosphere packaging(high Oxygen 75%and 50%,air 21%,low oxygen 5% and 10%)were used in this experiment.Exploring the effects of 1-MCP and modified atmosphere packaging on the quality of Agaricus bisporus during shelf life,provided a theoretical basis for the storage and transportation.The quality changes of Agaricus bisporus were investigated by appearance quality,weight loss,texture characteristics,taste values and flavor nucleotides.The results are as follows:(1)1-MCP treatment combined with different barrier atmosphere packaging:1-MCP treatment delayed the respiration of Agaricus bisporus,maintaining a good firmness of 15.6 N,5'-nucleotide content of 0.68 mg/g and color inside and outside the mushroom at the initial stage of storage;packaging with high barrier and medium barrier materials The shelf life is extended to 15 days,which is 5times of the shelf life of Agaricus bisporus at room temperature.The LDPE film with medium barrier has the best effect on maintaining the appearance quality,which can effectively maintain the whiteness of Agaricus bisporus cap and inhibit internal appearance.Browning,high barrier material significantly(P <0.05)reduced the weight loss rate to less than 1.2%.The combined treatment can prolong the shelf life of Agaricus bisporus to more than 10 days,which is three times the shelf life of Agaricus bisporus at room temperature,the weight loss rate is reduced to less than 2.4%,the hardness of the mushroom is maintained at about 14 N,and the taste value during shelf life is not changed significantly.The flavor nucleotide was maintained at about 0.6 mg/g.(2)1-MCP treatment combined with high oxygen modified atmosphere packaging:There was no significant difference in the color of the caps during the shelf life of Agaricus bisporus,and the brightness(L value)remained above 80.Both high oxygen and low oxygen treatment with mushroom inhibited the internal and external browning of Agaricus bisporus.Mushrooms in the hyperoxia group and the air group showed yellowing,and high carbon dioxide concentration(20% or more)and low oxygen(less than 5%)remained for more than 3 days,which would cause yellowing.The umami taste value of the hyperoxia group reached maximum at 6 days.The combined treatment to mushroom can extend the shelf life to 18 days,which is 6 times of the shelf life at room temperature.The hardness of Agaricus bisporus is about 13 N during shelf life,and there is no significant difference from the initial one;the weight loss is controlled below 1.6%,and the sweet taste value is controlled.Significantly increased;5'-nucleotide content reached to 0.76 mg/g,in the hyperoxia group(50%)on day 6 and hypoxia group(10%)on day 12,respectivelyIn summary,the combination of 1-MCP and modified atmosphere packaging can extend the shelf life of Agaricus bisporus to more than 15 days.Before the treatment of other conditions by the Agaricus bisporus,the 1-MCP can be used to lower the respiratory rate before proceeding to the next step.To measure the appearance quality of Agaricus bisporus,it is necessary to judge from the cap,stipe and internal sections that the browning of the cap cannot truly reflect the browning degree of the whole mushroom.The browning of the cap is independent of the interior. |
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