Optimization of packaging material to increase the shelf-life and quality of white button mushroom (Agaricus bisporus)

Abstract

Mushrooms are highly perishable in nature and deteriorate within a day after harvesting due to their high respiration rate and delicate epidermal structure. Consequently, the shelflife of freshly harvested mushrooms is limited to 1-3 days at ambient conditions. Therefore, the present study was conducted to investigate the effect of packaging materials viz., polypropylene, low density polyethylene, commercially used packages and paper punnets with shrink wrapping on quality of fresh white button mushroom. The freshly harvested mushrooms were washed in different solutions of CaCl , KMS and NaCl, then packed with different packaging materials and stored at ambient (22+2° C) and refrigerated (4+2° C) conditions. A gradual decrease in the total phenolic content of packed mushroom was recorded with increase in the storage interval. The mushroom packed in polypropylene material retains its colour and texture even after 3 days of storage at ambient conditions and up to 9 days at refrigerated conditions, after washing with 0.5 % CaCl 2 + 0.5 % KMS + 0.5 % NaCl. Hence, polypropylene could be successfully used for packing of fresh mushrooms to increase their shelf-life as well as to maintain their quality during storage.