Effect of MAP storage on chemical, physical and sensory characteristics of “níscalos” (Lactarius deliciosus)

• Lactarius deliciosus mushrooms appear to show a high respiration rate.
• Weight loss of mushrooms was lower in modified atmosphere packs than in macroperforated film ones.
• The implemented storage conditions could preserve firmness of L. deliciosus mushrooms to some extent.
• Gas atmospheres did not promote a relevant protective role on colour parameters of L. deliciosus.
• L. deliciosus mushrooms which were packed in macroperforated film were better considered by a sensory panel than MAP mushrooms.

Lactarius deliciosus mushrooms were packed in two modified atmospheres: (i) batch 1 (3.7% O2 + 8.3% CO2) and (ii) batch 2 (9.0% O2 + 4.5% CO2), and compared with a control. Mushrooms were stored at 2 ± 1 °C and sampling was carried out after 0, 4, 7 and 9 days. Firmness and weight decrease were not significant during storage. Browning significantly increased (P < 0.05) with a higher intensity in batches 1 and 2. Polyphenoloxidase (PPO) activity decreased after 7 days of storage (P < 0.05) and peroxidase remained constant during the first 4 days of storage (P > 0.05). Control batch exhibited the highest values for PPO (P < 0.001). Polyphenol concentration in control batch remained constant (P > 0.05) whereas it showed a decreasing trend for batch 1 and an increasing trend for batch 2. Visual quality, colour, texture and aroma scores, and acceptability decreased during storage. Acceptability of control samples after 9 days was higher than batches 2 and 1 (P < 0.05). Finally, MAP showed a very limited bacteriostatic effect.