Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage

• Effects of 12, 24 and 48 h high CO2 treatments on button mushroom were investigated.
• High CO2 reduced browning index and maintained quality in button mushroom.
• High CO2 increased total phenolics content and total antioxidant activity.
• High CO2 was effective to extend shelf life of button mushroom.

Button mushroom (Agaricus bisporus) is marketed for its good flavor and health benefits. However, the shelf life of fresh button mushroom is limited and quality is lost rapidly during storage. In this study, button mushrooms were treated with high CO2 (95%–100%) at the time of sealing of the packages and the packages were ventilated after 0, 12, 24 and 48 h by puncturing the film at four corners. Results showed that 12 h high CO2 treatment had a significant effect in reducing browning index (BI) and maintaining flavor of button mushroom during storage. In addition, the malonaldehyde (MDA) content was significantly inhibited while catalase (CAT) and peroxidase (POD) activities were significantly promoted by high CO2 treatment. High CO2 treatment increased antioxidant ability of button mushroom, which in turn maintained the flavor, quality and consumer acceptance of button mushroom during postharvest storage.