Evaluation of modified atmospheric packaging (map), chemical treatments and low temperature on biochemical and textural attributes of button Mushroom (Agaricus bisporus)

The increasing awareness on the nutritional and medicinal value of button mushroom is the guiding light for the increased production and consumption of mushroom across the world. Due to its perishable nature it cannot be stored for long period. Different methods are used for increasing mushroom post-harvest shelf life which includes chemical treatments, low temperature storage conditions, modified atmosphere packaging (MAP) and use of thick packaging material.

Button mushroom were chemically treated with CaCl₂ (2.5% w/v), citric acid (3% w/v) and sorbitol (0.1% w/v) which was followed by packaging in polyethylene film under three different MAP compositions and stored at 8°C temperature for further studies. Physico-chemical and texture profile analysis were done for 16 days at interval of four days.

Significant changes were obtained in three different MAP treatments. MAP composition with 6% O₂ and 12% CO₂ were found best for post-harvest storage of button mushroom. Blanched samples without chemical treatments and packed under ambient conditions were spoiled after 16 days as compared to chemically treated samples stored in MAP packaging.