The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

Authors

  • Özlem Kizilirmak Esmer Ege University, Engineering Faculty, Food Engineering Department, 35030, Bornova, İzmir, Turkey https://orcid.org/0000-0003-4652-0514
  • Erinç Koçak Ege University, Engineering Faculty, Food Engineering Department, 35030, Bornova, Izmir, Turkey https://orcid.org/0000-0001-9054-4703
  • Aslı Şahiner Ege University, Science Faculty, Biology Department, 35030, Bornova, Izmir, Turkey https://orcid.org/0000-0001-5095-9461
  • Can Türksever Ege University, Engineering Faculty, Food Engineering Department, 35030, Bornova, Izmir, Turkey https://orcid.org/0000-0001-9627-023X
  • Pınar Akın Ege University, Engineering Faculty, Food Engineering Department, 35030, Bornova, Izmir, Turkey
  • Aylin Acar Ege University, Engineering Faculty, Food Engineering Department, 35030, Bornova, Izmir, Turkey https://orcid.org/0000-0002-2893-3975
  • Nil Deniz Adman Bak Packaging Company AOSB 10002 Street no. 45, 35620, Cigli, Izmir, Turkey https://orcid.org/0000-0003-2905-4291

DOI:

https://doi.org/10.5219/1530

Keywords:

modified atmosphere packaging, passive modification, microperforation, fresh-sliced mushrooms, fresh-cut vegetables, shelf life

Abstract

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

Downloads

Download data is not yet available.

References

Almenar, E., Del Valle, V., Hernandez-Munoz, P., Lagaron, J. M., Catala, R., Gavara, R. 2007. Equilibrium of modified atmosphere packaging of wild strawberries. Journal of the Science of Food and Agriculture, vol. 87, no. 10, p. 1931-1939. https://doi.org/10.1002/jsfa.2938

ASTM D3985. 2017. Standard Test Method for Oxygen Gas Transmission Rate Through Plastic Film and Sheeting Using a Coulometric Sensor. Annual book of ASTM standards. Philadelphia, US : American Society for Testing and Materials, 7 p. https://doi.org/10.1520/D3985-17

ASTM F1249. 2020. Standard Test method for Water Vapor Transmission Rate Through Plastic Film and Sheeting Using a Modulated Infrared Sensor. Philadelphia, US : American Society for Testing and Materials, 6 p. https://doi.org/10.1520/F1249-20

Brennan, M. H., Gormley, R. T. 1998. Extending the shelf life of fresh sliced mushrooms. The National Food Centre, Dublin : Research Report No: 2, 30 p. ISBN 1 901138 40 2.

Brody, A. L. 2005. What's fresh about fresh-cut. Food Technology, vol. 59, no. 1, p. 74-77.

Cliff, M. A., Toivonen, P. M., Forney, C. F., Lu, C. 2010. Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2 headspace atmospheres. Postharvest Biology and Technology, vol. 58, no. 3, p. 254-261. https://doi.org/10.1016/j.postharvbio.2010.07.015

De Reuck, K., Sivakumar, D., Korsten, L. 2009. Effect of passive and active modified atmosphere packaging on quality retention of two cultivars of litchi (Litchi chinensis Sonn.). Journal of Food Quality, vol. 33, no. 1, p. 337-351. https://doi.org/10.1111/j.1745-4557.2010.00335.x

Dhalsamant, K., Dash, S. K., Bal, L. M., Panda, M. K. 2015. Effect of perforation mediated MAP on shelf life of mushroom (Volvariella volvacea). Scientia Horticulturae, vol. 189, p. 41-50. https://doi.org/10.1016/j.scienta.2015.03.027

Eastwood, D., Burton, K. 2002. Mushrooms-a matter of choice and spoiling oneself. Microbiology Today, vol. 29, p. 18-23. https://doi.org/10.1111/1467-8322.00102

El-Seifi, S. K., El-Bassiouny, R. E. I., Nasef, I. N., Hamada, T. H. 2019. Extending storage period and shelf life and maintaining quality of dill using microperforated polypropylene packages. Zagazig Journal of Agricultural Research, vol. 46, no. 2, p. 341-356. https://doi.org/10.21608/zjar.2019.33390

Fonseca, S. C., Oliveira, F. A., Brecht, J. K. 2002. Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review. Journal of Food Engineering, vol. 52, no. 2, p. 99-119. https://doi.org/10.1016/S0260-8774(01)00106-6

Forney, C. F., Yaganza, E. S. 2011. Fresh-cut produce packaging and the use of biaxial stretched films. In DeMeuse, M. T. Biaxial Stretching of Film. Cambridge, UK : Woodhead Publishing, p. 143-164. ISBN 978-1-84569-675-7. https://doi.org/10.1533/9780857092953.2.143

Gholami, R., Ahmadi, E., Farris, S. 2017. Shelf life extension of white mushrooms (Agaricus bisporus) by low temperatures conditioning, modified atmosphere, and nanocomposite packaging material. Food Packaging and Shelf Life, vol. 14, p. 88-95. https://doi.org/10.1016/j.fpsl.2017.09.001

González, J., Ferrer, A., Oria, R., Salvador, M. L. 2008. Determination of O2 and CO2 transmission rates through microperforated films for modified atmosphere packaging of fresh fruits and vegetables. Journal of Food Engineering, vol. 86, no. 2, p. 194-201. https://doi.org/10.1016/j.jfoodeng.2007.09.023

Gonzalez-Buesa, J., Ferrer-Mairal, A., Oria, R., Salvador, M. L. 2009. A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables. Journal of Food Engineering, vol. 95, no. 1, p. 158-165. https://doi.org/10.1016/j.jfoodeng.2009.04.025

Gonzalez-Fandos, E., Olarte, C., Giménez, M., Sanz, S., Simón, A. 2001. Behavior of Listeria monocytogenes in packaged fresh mushrooms (Agaricus bisporus). Journal of Applied Microbiology, vol. 91, no. 5, p. 795-805. https://doi.org/10.1046/j.1365-2672.2001.01452.x

Gonzalez-Fandos, M., Giménez, C., Olarte, Sanz, S., Simón, A. 2000. Effect of packaging conditions on the growth of microorganisms and the quality characteristics of fresh mushrooms (Agaricus bisporus) stored at inadequate temperatures. Journal of Applied Microbiology, vol. 89, no. 4, p. 624-632. https://doi.org/10.1046/j.1365-2672.2000.01159.x

Guillame, C., Schwab, I., Gastaldi, E., Gontard, N. 2010. Biobased packaging for improving preservation of fresh common mushrooms (Agaricus bisporus L.). Innovative Food Science and Emerging Technologies, vol. 11, no. 4, p. 690-696. https://doi.org/10.1016/j.ifset.2010.05.007

Hussein, Z., Caleb, O. J., Opara, U. L. 2015. Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce-A review. Food Packaging and Shelf Life, vol. 6, p. 7-20. https://doi.org/10.1016/j.fpsl.2015.08.003

IBM Corp. 2013. IBM SPSS Statistics for windows, Version 22.0. Armonk, NY : IBM Corp.

Iqbal, T., Rodrigues, F. A. S., Mahajan, P. V., Kerry, J. P. 2009. Effect of time, temperature, and slicing on respiration rate of mushrooms. Journal of Food Science, vol. 74, no. 6, p. 298-303. https://doi.org/10.1111/j.1750-3841.2009.01198.x

ISO 13720. 2010. Meat and meat products -Enumeration of presumptive Pseudomonas spp.

ISO 4833-1. 2013. Microbiology of the food chain-Horizontal method for the enumeration of microorganisms-Part 1: Colony count at 30 ºC by the pour plate technique.

Jaworska G., Bernas, E., Biernacka, A., Maciejaszek, I. 2010. Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms. International Journal of Food Science and Technology, vol. 45, no. 8, p. 1659-1665. https://doi.org/10.1111/j.1365-2621.2010.02319.x

Kader, A. A. 1986. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food technology , vol. 40, p. 99-104.

Kamal, A. S. M., Khair, A., Begum, F., Chowdhury, K., Karim, R. 2015. Effect of respiratory gases (O2 ; CO2) on shelf-life of fresh oyster mushrooms packaged with different sealable polymeric materials. Bangladesh Journal of Scientific and Industrial Research, vol. 50 no. 3, p. 205-210. https://doi.org/10.3329/bjsir.v50i3.25587

Khan, Z. U., Aisikaer, G., Khan, R. U., Bu, J., Jiang, Z., Ni, Z., Ying, T. 2014. Effect of composite chemical pretreatment on maintaining quality of button mushroom (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology, vol. 95, p. 36-41. https://doi.org/10.1016/j.postharvbio.2014.04.001

Lee, J. S. 1999. Effects of modified atmosphere packaging on the quality of chitosan and CaCl2 coated mushroom (Agaricus bisporus). Korean Journal of Food Science and Technology, vol. 31, no. 5, p. 1308-1314.

Lin, Q., Lu, Y., Zhang, J., Liu, W., Guan, W., Wang, Z. 2017. Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology, vol. 123, p. 112-118. https://doi.org/10.1016/j.postharvbio.2016.09.006

Liu, Z., Wang, X., Zhu, J., Wang, J. 2010. Effect of high oxygen modified atmosphere on postharvest physiology and sensorial qualities of mushroom. International Journal of Food Science and Technology, vol. 45, no. 6, p. 1097-1103. https://doi.org/10.1111/j.1365-2621.2010.02199.x

Mahajan, P. V., Oliveira, F. A. R., Montanez, J. C., Frias, J. 2007. Development of user-friendly software for design of modified atmosphere packaging for fresh and fresh-cut produce. Innovative Food Science and Emerging Technologies, vol. 8, no. 1, p. 84-92. https://doi.org/10.1016/j.ifset.2006.07.005

Mau, J. L., Miklus, M. B., Beelman, R. B. 1993. The shelf life of Agaricus mushrooms. Developments In Food Science, vol. 33, p. 255.

Nerya, O., Ben-Arie, R., Luzzatto, T., Musa, R., Khativ, S., Vaya, J. 2006. Prevention of Agaricus bisporus postharvest browning with tyrosinase inhibitors. Postharvest Biology and Technology, vol. 39, no. 3, p. 272-277. https://doi.org/10.1016/j.postharvbio.2005.11.001

Oliveira, F. A. R., Fonseca, S. C., Oliveira, J. C., Brecht, J. K., Chau, K. V. 1998. Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest/Envasado em atmosfera modificada y peliculas perforadas para preservar la calidad de frutas y verduras frescas despues de su cosecha. Food Science and Technology International, vol. 4, no. 5, p. 339-352. https://doi.org/10.1177/108201329800400506

Oliveira, F., Sousa-Gallagher, M. J., Mahajan, P. V., Teixeira, J. A. 2012a. Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms. Journal of Food Engineering, vol. 108, no. 4, p. 507-514. https://doi.org/10.1016/j.jfoodeng.2011.09.025

Oliveira, F., Sousa-Gallagher, M. J., Mahajan, P. V., Teixeira, J. A. 2012b. Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. Journal of Food Engineering, vol. 111, no. 2, p. 466-473. https://doi.org/10.1016/j.jfoodeng.2012.01.013

Parentelli, C., Ares, G., Corona, M., Lareo, C., Gámbaro, A., Soubes, M., Lema, P. 2007. Sensory and microbiological quality of shiitake mushrooms in modified‐atmosphere packages. Journal of the Science of Food and Agriculture, vol. 87, no. 9, p. 1645-1652. https://doi.org/10.1002/jsfa.2848

Pogorzelska-Nowicka, E., Hanula, M., Wojtasik-Kalinowska, I., Stelmasiak, A., Zalewska, M., Półtorak, A., Wierzbicka, A. 2020. Packaging in a high O2 or air atmospheres and in microperforated films effects on quality of button mushrooms stored at room temperature. Agriculture, vol. 10, no. 10, p. 479. https://doi.org/10.3390/agriculture10100479

Qin, Y., Liu, D., Wu, Y., Yuan, M., Li, Y., Yang, J. 2015. Effect of PLA/PCL/cinnamaldehyde packaging on physiochemical and microbial quality of button mushroom (Agaricus bisporus). Postharvest Biology and Technology, vol. 99, p. 73-79. https://doi.org/10.1016/j.postharvbio.2014.07.018

Rivera, C. S., Blanco, D., Salvador, M. L., Venturini, M. E. 2010. Shelf‐life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films. Journal of Food Science, vol. 75, no. 4, p. 225-233. https://doi.org/10.1111/j.1750-3841.2010.01602.x

Simón, A., González-Fandos, E., Tobar, V. 2005. The sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres. Journal of Food Science and Technology, vol. 40, no. 9, p. 943-952. https://doi.org/10.1111/j.1365-2621.2005.01028.x

Singh, P., Langowski, H. C., Wani, A. A., Saengerlaub, S. 2010. Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review. Journal of the Science of Food and Agriculture, vol. 90, no. 9, p. 1393-1402. https://doi.org/10.1002/jsfa.3971

Srivastava, A., Singh, A. Raja, R. B., Arunachalam, K. D. 2010. Shelf-life extension of fresh Mushrooms (Agaricus bisporus) by application of tomato paste. International Journal of Engineering Science and Technology, vol. 2, no. 5, p. 783-786.

Tao, F., Zhang, M., Yu, H., Sun, J. 2006. Effects of different storage conditions on chemical and physical properties of white mushrooms after vacuum cooling. Journal of Food Engineering, vol. 77, no. 3, p. 545-549. https://doi.org/10.1016/j.jfoodeng.2005.06.069

Toivonen, P. M., Brandenburg, J. S., Luo, Y. 2019. Modified atmosphere packaging for fresh-cut produce. In Yahia, E. M. Modified and controlled atmospheres for the storage, transportation, and packaging of horticultural commodities. 1st ed. Boca Raton, USA : CRC press, p. 463-489. ISBN 9780367385897.

Villaescusa, R. Gil Muñoz, M. I. 2003. Quality improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers. Postharvest Biology and Technology, vol. 28, no. 1, p. 169-179. https://doi.org/10.1016/S0925-5214(02)00140-0

Wang, J., Chen, J., Hu, Y., Hu, H., Liu, G., Yan, R. 2017. Application of a predictive growth model of Pseudomonas spp. for estimating shelf life of fresh Agaricus bisporus. Journal of food protection, vol. 80, no. 10, p. 1676-1681. https://doi.org/10.4315/0362-028X.JFP-17-055

Warwick, M. G., Tsureda, A. 1997. The interaction of the soft rot bacterium Pseudomonas gladroli pv. agaricicoa with Japanese cultivated mushrooms. Canadian Journal of Microbiology, vol. 43, no. 7, p. 639-648. https://doi.org/10.1139/m97-091

Zivanovic, S, Buescher, R. W., Kim, K. S. 2000. Textural changes in mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition. Journal of Food Science, vol. 65, no. 8, p. 1404-1408. https://doi.org/10.1111/j.1365-2621.2000.tb10621.x

Published

2021-02-28

How to Cite

Kizilirmak Esmer, Özlem, Koçak, E., Şahiner, A., Türksever, C., Akin, P., Acar, A., & Adman, N. D. (2021). The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms. Potravinarstvo Slovak Journal of Food Sciences, 15, 83–94. https://doi.org/10.5219/1530