Prolonged storage of oyster mushroom by modified atmosphere packaging and low temperature storage

Abstract

Oyster mushroom was packaged in 0.015 mm linear low density polyethylene (LLDPE) in a 3:1 surface area to product weight ratio and stored at 8±1 °C and 70±2% relative humidity (RH). Effectiveness of magnesium oxide in modifying the in-package gaseous atmosphere and thereby, extending the postharvest life was tested by monitoring the concentrations of oxygen, carbon dioxide, ethanol, weight loss and the 'L' value of oyster mushroom. The developed modified atmosphere packaging system was compared with commercial packages. In-package oxygen concentrations were 5.5 and 8.5 %, carbon dioxide concentrations were 8.1 and 4.5 % and ethanol contents were 53 and 33 ppm in the control and packages containing 3 g of magnesium oxide, respectively, on day 12 in storage. The 'L' values of mushroom in the control and packages containing 3 g of magnesium oxide were 63 and 73, respectively, on day 12 in storage. Oyster mushroom can be packaged in 0.015 mm LLDPE in a 3:1 surface area to product weight ratio and stored at 8±1 °C and 70±2 % RH for 6 days. Further extension of storage life up to 12 days was possible when 3 g of magnesium oxide was used inside the packages. Polypropylene used in commercial packaging of oyster mushroom was found to be unsuitable.