Effect of different antioxidants and packing on physical-chemical and sensory attributes of oyster mushrooms at cold storage

被引：0
作者：
Dussán-Sarria S. [1 ]
Perea-Camayo M.A. [1 ]
Hleap-Zapata J.I. [1 ]
机构：
[1] Facultad de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia, Sede Palmira. A.A. 237, Palmira, Valle del Cauca
来源：
Informacion Tecnologica | 2019年 / 30卷 / 06期
关键词：
Browning index; Edible mushroom; Pleurotus ostreatus; Sensorial quality;
D O I：
10.4067/S0718-07642019000600055
中图分类号：
学科分类号：
摘要：
The aim this work was to describe the effect of the application of antioxidants and packing in the conservation of oyster mushrooms (Pleurotus ostreatus), an edible mushroom with high protein value. This type of mushrooms is highly perishable and browning rapidly during postharvest. The whole oyster mushrooms were treated with ascorbic acid (1% w/v) and citric acid (1% w/v), packed in low-density polyethylene bags (PE), expanded polystyrene trays (PES) with PVC and polyethylene terephthalate (PET) containers. The mushrooms were stored at 5±1 °C and 85 ± 5% relative humidity, during 17 days. The physical-chemical, color and sensory properties were evaluated. The applied organic acids showed an antioxidant activity and in synergy with the packing, they maintain the evaluated properties of the oyster mushrooms. The oyster mushroom treated with antioxidants, conditioned in PET packing and stored at 5±1 °C and 85 ± 5% relative humidity, maintains its stability for 15 days. © 2019 Centro de Informacion Tecnologica. All rights reserved.
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页码：55 / 62
页数：7
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