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.