Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms

Shiitake mushrooms (Lentinus edodes) were packaged under air in two macroperforated packages (A-9.0 x 10(3) perforations/m(2), 0.1 mm(2) surface and B-17 perforations/m(2), 0.1 mm(2) surface) and under two gas mixtures (15% and 25% O-2) in polyethylene packages, and stored at 5 degrees C for 18 d. The sensory quality of the mushrooms was evaluated using a trained assessors panel. Mushrooms packaged in macroperforated packages A showed the smallest deterioration rate. However, weight loss after 6 d of storage reached 15%, which is unacceptable. Besides, shelf life of shiitake mushrooms in active modified atmosphere was limited by off-odour development. Mushrooms in these packages developed off-odour after 12 d of storage due to the fact that 02 concentrations fall bellow 5%. On the other hand, the shelf life of mushrooms packaged in macroperforated packages B was limited by their sensory deterioration, particularly by changes in the colour and uniformity of their gills. In this film, mushrooms could be stored for approximately 10 d with a weight loss lower than 2%. Results from the present work suggest that during the first 6d of storage all the evaluated packaging conditions were useful for reducing mushroom deterioration rate. (c) 2008 Elsevier B.V. All rights reserved.