Effects of soaking and storage conditions on some physical parameters of fresh oyster mushrooms (Pleurotus spp.)
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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.
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.
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