Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging

Three preservation techniques, chemical treatment, modified atmosphere packaging (MAP) and low temperature storage were used to improve physico-chemical attributes of oyster mushrooms. Mushrooms were treated with a solution of sorbitol (0.05%, w/v), citric acid (3%, w/v) and CaCl2 (1%, w/v). Chemically treated mushrooms were packed under two different gas compositions. Physico-chemical, textural and sensory properties of the samples were assessed during storage at 4 °C for 25 d. Chemical treatment of mushrooms followed by modified atmosphere packaging using 10% O2 and 5% CO2 provided better retention of quality characteristics and received higher sensory ratings compared to other samples, resulting in a storage life of 25 d. Material with this treatment underwent minimal changes in weight, pH and TSS. Radical scavenging activity and total polyphenol contents were retained at 85 and 91% levels, respectively. Control samples without chemical treatment and with chemical treatment, kept under similar packaging conditions, underwent spoilage after 5 and 15 d, respectively.

► Oyster mushrooms were treated with a chemical dip together with MAP and stored at 4 °C.
► Shelf-life was found to increase from 7 to 25 d.
► Free radical scavenging activity (85%) and total polyphenol content (91%) were maintained.
► Minimal changes in weight loss (6.3%) and TSS increment (5.3%) were observed.
► Textural and sensory properties were maintained for up to 25 d.