Nguyễn Thị Ngọc Giang * Nguyễn Minh Thủy

* Tác giả liên hệ (ntngiang@agu.edu.vn)

Abstract

Pleurotus spp. mushrooms are very perishable, the shelf life of oyster mushrooms cannot prolong after 24 hours of the storage at room temperature. The objective of this study was to evaluate the effects of soaking fresh oyster mushrooms, including (i) CaCl2 and (ii) citric acid (at concentrations of 0.5; 1; 1.5 and 2% for 5, 10, 15 and 20 minutes, respectively) on the hardness and color of oyster mushrooms. It as well as is to determine (iii) the type and condition of packaging (paper, High-density polyethlene (HDPE), polyethylene terephthalate (PET), perforated-paper, perforared-HDPE and perforated-PET bags) (diameter of hole 7 mm and 8-9 holes /100 cm2) and (iv) storage temperature (3-5oC and 28-30oC) (with 60-62% and 76-78% of air humidity, respectively) to maintain the quality of fresh mushrooms through physical parameters. The results indicated that the hardness and color of oyster mushrooms improved by soaking for 10 minutes in 1.5% CaCl2 and 10 minutes in 1% citric acid. Furthermore, fresh oyster mushrooms packed HDPE bag can prolong the shelf life at 28-30oC for 3 days and at 3-5oC for 18-21 days.

Keywords: Color, hardness, oyster mushrooms, soaking, storage

Tóm tắt

Nấm bào ngư Pleurotus spp. rất dễ hư hỏng sau thu hoạch, thời hạn sử dụng nấm bào ngư tươi khó có thể kéo dài hơn 24 giờ ở nhiệt độ phòng. Nghiên cứu nhằm thực hiện khảo sát ảnh hưởng của quá trình ngâm rửa nấm bào ngư tươi, bao gồm (i) CaCl2 và (ii) citric acid (ở các nồng độ 0,5; 1,0; 1,5 và 2% trong thời gian 5, 10, 15 và 20 phút, tương ứng) đến độ cứng và màu sắc của nấm bào ngư sau thu hoạch. Đồng thời, nghiên cứu cũng xác định (iii) các loại bao gói (bao bì giấy, High-density polyethlene (HDPE), polyethylene terephthalate (PET), bao bì giấy đục lỗ, HDPE đục lỗ và PET đục lỗ) (đường kính lỗ 7 mm, mật độ 8-9 lỗ/100 cm2) và (iv) nhiệt độ tồn trữ (3-5oC và 28-30oC) (độ ẩm không khí lần lượt là 60-62% và 76-78%) để duy trì chất lượng nấm bào ngư tươi. Các chỉ tiêu vật lý của nấm bào ngư tươi sau xử lý được đo đạc. Kết quả nghiên cứu cho thấy độ cứng và màu sắc nấm bào ngư được cải thiện khi ngâm rửa 10 phút trong dung dịch CaCl2 1,5% và 10 phút trong dung dịch citric acid 1%. Sau ngâm rửa, nấm bào ngư chứa trong bao bì HDPE có thể được bảo quản tốt trong khoảng 3 ngày ở 28-30oC và khoảng 18-21 ngày ở nhiệt độ 3-5oC.

Từ khóa: Bảo quản, độ cứng, màu sắc, nấm bào ngư, ngâm rửa

Article Details

Tài liệu tham khảo

Akhtar, A., Abbasi, N.A., & Hussain, A.Z.H.A.R. (2010). Effect of calcium chloride treatments on quality characteristics of loquat fruit during storage. Pakistan Journal of Botany, 42(1), 181-188.

Ambatkar, A. R. (2012). Packaging and storage of oyster mushroom (Pleurotus spp.) (Master's thesis). University of Agricultural sciences, Bangalore.

Antmann, G., Ares, G., Lema, P., & Lareo, C. (2008). Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms. Postharvest Biology Technology, 49(1), 164-170.

Andrzej, P., & Magdalena, Z. (2007). Influence of selected plant fibres upon physical properties of bread dough and bread. Polish Journal of Food Nutrient Science, 57(2), 151-155.

Ben-Yehoshua, S., & Rodov, V. (2003). Transpiration and water stress. In: Jerry, A.B. & Jeffrey, K.B. (Eds.). Postharvest physiology and Pathology of Vegetables, second edition. New York: CRC Press.

Conserve, O.G. (2007). Storage Concern for Fluids-preserved Collections. Washington, DC, USA: National Park Printing Press.

Das, P.K., Hassan, M.K., & Akhther, N. (2010). Efficacy of washing and postharvest treatments on shelf life and quality of oyster mushroom. Progressive Agriculture, 21(1 and 2), 21-29.

Đống Thị Anh Đào. (2008). Kỹ thuật bao bì thực phẩm. Thành phố Hồ Chí Minh: Nhà xuất bản Đại học Quốc gia.

Gholami, R., Ahmadi, E., & Farris, S. (2017). Shelf life extention of white mushroom (Agaricus bisporus) by low temperature conditioning, modified atmosphere and nanocomposite packaging material. Food Packaging and Shelf Life, 14(Part B), 88-95.

González - Fandos, E., Gimenez, M., Olarte, C., Sanz, S., & Simon, A. (2006). Effect of packaging condition on the growth of microorganisms and the quality characteristics of fresh mushrooms (A. bisporus) stored at inadequate temperature. Journal of Applied Microbiology, 889, 624-632.

Hussein, M.A., Ahmed, M.E.G., Raia, E.I.E.B., & Mahmoud, A.S. (2014). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid and identifying PPO-catechol-cysteine reaction products. Journal Food Science Technology, 52(6), 3651-3659.

Jafri, M., Jha, A., Bunkar, D.S., & Ram, R.C. (2013). Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging. Postharvest Biology and Technology, 7, 112-118.

Jebelli Javan, A., Nikmanesh, A., Keykhosravy, K., Maftoon, S., Aminzare, M., Bayani, M., ... & Raeisi, M. (2015). Effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus). Journal of food quality and hazards control2, 20-25.

Jayachandran, M., Xiao, J., & Xu, B. (2017). A critical review on health promoting benefits of edible mushrooms through gut microbiota. International Journal of Molecular Sciences, 18(9), 1934.

Jayathunge, L., & Illeperuma, C. (2001). Extention of postharvest life of oyster mushroom under ambient conditions by modified atmosphere packaing. Journal of Tropical Agricultural Research, 13, 78-89.

Jiang T., Wang, Q., Xu, S., Jahangir, M.N., & Ying, T. (2010). Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging. Journal of the Science of Food and Agriculture, 90(5), 742-749.

Kader, A.A. (2002). Quality and safety factors: Definition and Evaluation for Fresh Horticultural Crops. In Kader, A.A. (Ed.). Postharvest Technology of Horticultural Crops (pp. 279-286). California: University of California, Division of Agriculture and Natural Resources.

Khan, Z. U., Jiayin, L., Khan, N. M., Mou, W., Li, D., Wang, Y., ... & Ying, T. (2017). Suppression of Cell Wall Degrading Enzymes and their Encoding Genes in Button Mushrooms (Agaricus bisporus) by CaCl 2 and Citric Acid. Plant foods for human nutrition72(1), 54-59.

Madani, B., Mirshekari, A., Sofo, A., & Mohamed, M.T.M. (2016). Preharvest calcium applications improve postharvest quality of papaya fruits (Carica papaya L. cv. Eksotika II). Journal of Plant Nutrition, 39(10), 1483-1492.

Maguire, K.M., Sabarez, H., & Tanner, D. (2004). Postharvest preservation and storage, In: Hui, Y.H, Ghazala, D., Murrel, K., & Nip, W.K. (Ed), Handbook of Vegetables Preservation and Processing (pp. 39-67). New York: CRC Press.

Mahajan, P.V., Oliveira, F., & Macedo, I. (2008). Effect of temperature and humidity on the transpiration rate of the whole mushrooms. Journal of Food Engineering, 84, 281-288.

Meena, V.S., Kale, S. Mahawar, M.K., Jagaonkar, K., Bhushan, B., & Dukare, A. (2018). Optimization of button mushroom browning inhibition using response surface methodology. Indian Journal Horticulture, 75(3), 470-474.

Mohapatra, D., Bira, Z.M., Kerry, J.P., Frias, J.M., & Rodrigues, F.A. (2010). Postharvest hardness and color evolution of hite button mushrooms (Agaricus bisporus). Food engineering and Physical Properties, 75(3), E146-E152.

Naglaa, K.H.S. (2010). Some Modified Atmosphere Packaging Treatments Reduce Chilling Injury and Maintain Postharvest Quality of Washington Navel Orange. Journal of Horticultural Science and Ornanmental Plants, 2(3), 108-113.

Nour, V., Trandafir, I., & Ionica, M.E. (2011). Effects of pre-treatment and drying temperatures on the quality of dried button mushrooms. South Western Journal of Horticulture, Biology and Environment, 2(1), 15-24.

Oliveira, F., Sousa-Gallagher, M.J., Mahajan, P.V., & Teixeira, J.A. (2012). Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms. Journal of Food Engineering, 108, 507-514.

Rai, R.D. & Arumuganathan, T. (2003). Post harvest handling of the fresh mushrooms. Compendium for Summer school on “Emerging areas of mushroom research and production” (pp. 301-311). NRCM, Solan (H.P).

Rai, R.D., & Arumuganathan, T. (2008). Post harvest technology of mushrooms. National Research Centre for mushroom (ICAR), Chambaghat, Solan – 173213 (HP), India.

Sapata, M., Ramos, A., Ferreira, A., Andrada, L., & Candeias, M. (2009a). Changes of quality of Pleurotus ssp. carpophores in modified atmosphere packaging. Acta Scientiarum Polonorum: Technologia Alimentaria, 8, 17-22.

Sapata, M. Ramos, A., Ferreira, A., Andrada, L., & Candeias, M. (2009b). Quality maintenance improvement of Pleurotus ostreatus mushrooms by modified atmosphere packaging. Acta Scientiarum Polonorum: Technologia Alimentaria, 8, 53-60.

Satish, N., Ramachandra, M., Rajashekharappa, K.S., Tulasidas, T.N., Murali, M., & Mallesha, B.C. (2006). Drying of oyster mushroom (Pleurotus Florida) in the different dryers. Journal Dairying Food and H.S., 25(2), 79-86.

Seo, S.Y., Sharma, V.K., & Sharma, N. (2003). Mushrom tyrosinase: Recent prospects. Journal of Agricultural and Food Chemistry, 51, 2837-2853.

Sílvia, A., Luís, M.C., & Susana, C.F. (2014). Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms. Food Science Technology International Journal, 21(8), 593-603.

Simon, A., & González-Fandos, E. (2009). Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.). International Journal of Food Science and Technology, 44, 2500-2504.

Singh, M. (2011). Technologies for mushroom production (Directorate of Mushroom Research Chambaghat. Solan)

Singh, S., Gaikwad, K.K., Lee, M., & Lee, Y.S. (2018). Thermally buffered corrugated packaging for preserving the postharvest freshness of mushrooms (Agaricus bisporus). Journal of Food Engineering, 216, 11-19.

Tianjia, J., Shasha, L., Qiuping, C., Lirong, S., & Tiejin, Y. (2010). Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinus edodes). Food Chemistry, 3(122), 761-767.

Villaescusa, R., & Gil, M. (2003). Quality improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers. Postharvest Biology Technology, 28(1): 169-179.

Zang, R., Li, X., & Fadel, J.G. (2002). Oyster mushroom cultivation with rice and wheat straw. Bioresource Technology, 82(3), 277-284.

Zivanovic, S., Busher, R.W., & Kim, K.S. (2000). Textural changes in mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition. Journal of Food Science, 65(8), 1404-1408.