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Effect of Respiratory Gases (o2; Co2)on Shelf-life of Fresh Oyster Mushrooms Packaged with Different Sealable Polymeric Materials

A. S. M. Kamal
Ministry of Environment and Forest, Govt. of Bangladesh.

A. Khair
Department of Botany, Jahangirnagar University.

F. Begum
Institute of Food Scince & Te chno logy (IFST), BCSIR, Dhaka, Bangladesh.

K . Chowdhury
Institute of Food Scince & Te chno logy (IFST), BCSIR, Dhaka, Bangladesh.

R. Karim
Institute of Food Scince & Technology (IFST), BCSIR, Dhaka, Bangladesh.

Abstract/ Executive Summary:

The present study was conducted to evaluate the effects of respiratory gases on shelf life of fresh Oyster mushrooms. The complete randomize design was followed for the experiment. After sorting of collected cultivated mushrooms were packed in different polymeric packaging materials-polystyrene trays over wrapped with polyvinyl chloride (PVC) microfilm and polypropylene (PP) at refrigerated and ambient temperature condition for 12 days. Gas composition as CO₂, O₂, N₂, concentration at 3 days intervals of the total 12 days duration also including sensorial quality were evaluated. CO₂ contents were found to be increased but O₂ contents was found to be reduced for both packaging materials within 3 days storage at ambient temperature. In refrigerator, oxygen content in both of trays increased sharply within 3 days of storage. Off flavor appeared strongly and started to spoil from third days after Oyster mushrooms packed in ambient temperature, which on the contrary was not detected in mushroom packed and stored until 12 days in refrigerator. Shortest storage period for a single day at ambient condition and extended period of 12 days self life was determined when mushrooms were stored in refrigerator in respect of sensorial quality in sealed polypropylene bag or in polystyrene trays.

Keywords: Respiratory gases; Shelf-life; Oyster mushrooms; Package; Polyvinyl chloride; Polypropylene

Location: Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mushroom

Objectives:

To reduce losses and find out the condition in respect of emission of respiratory gases due to metabolic activities produced by the mushrooms inside the packages.

Methodology:

Common cultivated Oyster mushrooms (Pleurotus ostreatus ) were grown at the cropping room of Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, on traditional sawdust-based substrate, using standard IFST practice. Mushrooms were harvested early in the morning on the day of the experiment. All visible debris and dirt were removed but did not washed for cleaning up the samples. Mushrooms were selected based on size, free from major blemishes (bruising, gouges), disease and maturity . Only first flushes of mushrooms were used to reduce variation due to cropping and environment. Collected mushrooms were in between 4 to 9 cm in diameter. Complete Randomize Design (CRD) was applied to conduct the current experiments. After collecting and sorting of fresh oyster mushroom was packaged by using in two different packaging materials as Poly-propylene (pp) and Polystyrene-tray wrapped with PVC film. Mushroom sample was kept in two different condition (ambient and in refrigerator). Samples were stored in earlier mentioned environmental condition for 12 days. Respiratory gaseous composition as concentration of oxygen, carbon dioxide, and nitrogen was measured at three days interval (at 0, 3, 6, 9, and 12 days) during total 12 days of experiment. Quality was determined by sensory evaluation parameters. The shelf life of the mushrooms were determined using two different types of packaging materials by evaluating the sensorial quality (appearance, flavor, color and texture,) considering 1-9 points hedonic scale. Participants were recruited among the students, officer, staff and visitors to the IFST for the sensory panel. The panel consisted of 7 members. Hedonic values are based on a nine-point scale (1 = “dislike extremely,” 5 = “neither dislike nor like,” 9 = “like extremely”). Flavor description values are based on a nine-point scale (1 = “extremely tart,” 5 = “neither tart nor sweet,” 9 = “extremely sweet”). Color values are based on a nine-point scale (1 = “extremely light,” 5 = “neither light nor dark,” 9 = “extremely dark”). Texture values are based on a nine-point scale (1 = “extremely frail,” 5 = neither frail nor liquefaction,” 9 = “extremely liquefaction”). In general, sensorial properties were faster in limiting the shelf life than microbiological criteria. The packaged mushrooms were stored under an ambient condition and the shelf- life was compared with the unpackaged mushrooms. The experiment was arranged for 12 days with 3 days interval of the total duration. Respiratory gases, O₂, CO₂ including N₂ were measured using the gas analyzer MAP-4050 at 3 days intervals of the total duration.

Source of Information: Bangladesh J. Sci. Ind. Res. 50(3), 205-210, 2015

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The freshly harvested Oyster mushrooms can be kept at low temperature (5 ± 1ºC), if those are packaged in either polythene (0.75 mm), polypropylene (0.35mm) or polystyrene tray overwrapped with microfilm. The environment friendly, recyclable or bio-degradable (GRAS) packaging materials having an eye appeal should be encouraged.

Knowledge Management: Journal