Effect of micro-perforated package on storage quality of Agaricus bisporus

Authors

LI Yunyun, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
WEI Dan, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
ZHANG Min, College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special

Abstract

0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O₂ and CO₂ content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the decline of hardness (P<0.05), soluble solids (P<0.05), ascorbic acid content (P<0.05), control the increase of PPO activity (P<0.05), and also delay the browning of the pileus.

Publication Date

7-28-2016

First Page

122

Last Page

126

DOI

10.13652/j.issn.1003-5788.2016.07.029

Recommended Citation

Yunyun, LI; Dan, WEI; and Min, ZHANG (2016) "Effect of micro-perforated package on storage quality of Agaricus bisporus," Food and Machinery: Vol. 32: Iss. 7, Article 29.
DOI: 10.13652/j.issn.1003-5788.2016.07.029
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/29

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