Combination of sodium erythorbate and citric acid with MAP, extended storage life of sliced oyster mushrooms

- Combination of low temperatures and MAP extended the storage life of sliced oyster mushrooms.
- Oyster mushroom physiological activities were associated with treatments and storage conditions.
- Sodium erytorbate and citric acid improved total phenolics of sliced oyster mushrooms.
- This technology exhibited pronounced effects in reducing total weight loss of oyster mushrooms.

The aim of this research was to evaluate the effect of sodium erythorbate and citric acid, low temperatures and subsequent storage in modified atmosphere packaging (MAP) on oyster mushroom quality. Firmness, color, total phenolic content, respiration rate and ethanol and acetaldehyde production were evaluated. Oyster mushrooms cv. California were sliced and immersed in two different mixtures of citric acid and sodium erythorbate and stored in MAP at 2, 5 and 17 °C. Results indicated that the lowest temperature and MAP combination retained firmness and showed less color change compared to the control group. These storage conditions increased respiration and ethanol and acetaldehyde production proportionally to the increment in temperature. The chemical preservatives improved the phenolic content, which was associated with the antioxidant capacity. Sodium erythorbate (3% w/v) + citric acid (1% w/v) stored at 2 °C in MAP preserved and extended the postharvest shelf life of oyster mushrooms.