Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

The aim of the present work was to evaluate the influence of passive modified atmosphere packaging on the sensory characteristics and shelf life of shiitake mushrooms (Lentinula edodes). Mushrooms were packaged under atmospheric air in bags of three different films: low density polyethylene (PE), polypropylene (PP) and a polypropylene macroperforated film. Bags were stored at 5 °C for 16 days. Mushroom respiration rate, package atmosphere composition and mushroom weight loss were determined. Sensory characteristics of mushrooms were determined by descriptive analysis, and a consumer study was performed during storage.Descriptive analysis showed that mushrooms stored under modified atmosphere had a higher deterioration rate than those stored in PP macroperforated films. Mushrooms stored under atmospheric air during the entire storage time showed a lower rejection rate and a longer shelf life than those stored in passive modified atmosphere. These results suggest that high CO2 concentrations (higher than 9%) accelerated mushroom deterioration, indicating that shiitake mushrooms are more sensitive than other mushroom species.