The effect of carbon dioxide on the quality of the mushrooms

Authors

  • Sergiy Gunko National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, 03041, Kiev, Ukraine https://orcid.org/0000-0001-8264-5176
  • Olha Trynchuk Borova Academic Lyceum of the Fastov City Council of Kyiv Region, 08520, Kyiv region, Fastov district, Borova village, Ukraine
  • Oksana Naumenko Institute of Food Resourses of National Academy of Agrarian Sciences of Ukraine, Department of Bakery and Flour-and-Cereals Production, 02002, Kyiv, Ukraine https://orcid.org/0000-0002-1691-1381
  • Hryhorii Podpriatov National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, 03041, Kyiv, Ukraine
  • Liubomyr Khomichak Institute of Food Resourses of National Academy of Agrarian Sciences of Ukraine, Department of Technology of Sugar, Sugar Products and Ingredients, 02002, Kyiv, Ukraine
  • Anatoliy Bober National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, 03041, Kyiv, Ukraine https://orcid.org/0000-0003-1660-1743
  • Volodymyr Zavhorodnii National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, 03041, Kyiv, Ukraine
  • Volodymyr Voitsekhivskyi National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, 03041, Kyiv, Ukraine https://orcid.org/0000-0003-3568-0985
  • Oksana Zavadska National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, 03041, Kyiv, Ukraine
  • Lesia Bondareva National University of Life and Environmental Sciences of Ukraine, Faculty of Plant Protection, Biotechnology and Ecology, Department of integrated protection and plant quarantine, 03041, Kyiv, Ukraine https://orcid.org/0000-0002-8171-2338

DOI:

https://doi.org/10.5219/1634

Keywords:

mushrooms, Agaricus bisporus, Pleurotus ostreatus, postharvest handling, carbon dioxide

Abstract

Mushrooms' quality may be significantly changing depending on their type, strain, growing cycle, packing, cooling, postharvest handling (PHH), and conditions of storage. This work aimed to define the influence of the type and mushrooms' strain, the regime of the PHH by carbon dioxide on their preservation (marketability, loss of weight (LW)), changes in the chemical substances, and physiological activity (intensity respiration (IR) and heat release (HR)). Mushrooms Agaricus bisporus (AB) (strains ІБК-25 and ІБК-15) and Pleurotus ostreatus (PO) (strains НК-35 and Amycel 3000) were used for testing. Three regimes of treatment by CO2 with a concentration of 20% were applied: 2 h; 12 h and 22 h. The control was the mushrooms without treatment by CO2. Changes in the chemical substances such as dry matters (DM), protein nitrogen (PN), and ascorbic acid (AA) in the researched mushrooms were observed. The best result of mushroom preservation was provided by the regime of CO2 treatment during 12 h. The yield of marketable AB was 94.9% (IBK-25) and 94.2% (IBK-15) comparison to control 93.5%, and 92.5%, respectively. The regime of PHH 2 h almost has no influence but 22 h harmed this indicator. PHH of mushrooms by carbon dioxide was promoted to preserve the DM and increasing concentration of CO2 was supplied better results. Thus, DM at the end of storage in the AB of strain IBK-25 depend on the regime were 8.5, 8.6, and 8.4%, against – 8.3% in the control variant. Significant quantitative changes in the PN and AA as a result of treatment by CO2 were not established. PHH also affected the IR and HR. The increased duration of treatment by CO2 inhibited the intensity of physiological processes in the mushrooms. But, as in previous cases, the best result was provided PHH by 20% CO2 during 12 h. Similar trends of treatments effect by carbon dioxide were observed in the mushrooms of PO.

Downloads

Download data is not yet available.

References

Barron, C., Varoquaux, P., Guilbert, S., Gontard, N., Gouble, B. 2002. Modified Atmosphere Packaging of Cultivated Mushroom (Agaricus bisporus L.) with Hydrophilic Films. Journal of Food Science, vol. 67, p. 251-255. https://doi.org/10.1111/j.1365-2621.2002.tb11393.x

Briones, G. L., Varoquaux, P., Chambroy, Y., Bouquant, J., Bureau, G., Pascat, B. 1992. Storage of common mushroom under controlled atmospheres. International Journal of Food Science and Technology, vol. 27, p. 493-505. https://doi.org/10.1111/j.1365-2621.1992.tb01216.x

Cantwell, M. I., Suslow, T. V. 2002. Postharvest handling systems: freshcut fruits and vegetables. 3rd ed. California, USA : In: A.A. Kader (Ed.). Postharvest technology of horticultural crops. Publication 3311. University of California, Berkeley, 535 p.

Dhalsamant, K., Dash S. K., Bal, L. M., Panda, M. K. 2015. Effect of perforation mediated MAP on shelf life of mushroom (Volvariella volvacea), Scientia Horticulturae, vol. 189, p. 41-50. https://doi.org/10.1016/j.scienta.2015.03.027.

Djekic, I., Vunduk, J., Tomašević, I., Kozarski, M., Petrovic, P., Niksic, M., Pudja, P., Klaus, A. 2017. Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. J. Sci. Food Agric., vol. 97, p. 3013-3021. https://doi.org/10.1002/jsfa.8142

DSTU 4923, 2008. State standard of Ukraine. Protein’ products of plant origin. Oil-cake and cakes. Method determination of the protein nitrogen content. 12 p.

DSTU 7803, 2015. State standard of Ukraine. Products of processing fruits and vegetables. Methods for determining of vitamin C. 19 p.

DSTU 7804, 2015. State standard of Ukraine. Products of processing fruits and vegetables. Methods determination dry matters or moisture. 12 p.

Dubinina, A., Timofeeva, O. 2009. Rozvytok hrybivnytstva v Ukrayini (Development of mushroom growing in Ukraine). Food and processing industry, no. 7-8, p. 8-9. (In Ukrainian)

Farber, J. N., Harris, L. J., Parish, M. E., Beuchat, L. R., Suslow, T.V., Gorney, J. R., Garrett, E. H., Busta, F. F. 2003. Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety, vol. 2, p. 142-160. https://doi.org/10.1111/j.1541-4337.2003.tb00032.x

Fonseca, S. C., Oliveira, F. A. R., Brecht, J. K. 2002. Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review. Journal of Food Engineering, vol. 52, no. 2, p. 99-119. https://doi.org/10.1016/S0260-8774(01)00106-6

Gantner, M., Guzek, D., Pogorzelska, E., Brodowska, M., Wojtasik‐Kalinowska, I., Godziszewska, J. 2017. The Effect of Film Type and Modified Atmosphere Packaging with Different Initial GAS Composition on the Shelf Life of White Mushrooms (Agaricus bisporus L.). Journal of Food Processing and Preservation, vol. 41, p. e13083. https://doi.org/10.1111/jfpp.13083

Gholami, R., Ahmadi, E., Farris, S. 2017. Shelf life extension of white mushrooms (Agaricus bisporus) by low temperatures conditioning, modified atmosphere, and nanocomposite packaging material. Food Packaging and Shelf Life, vol. 14, p. 88-95. https://doi.org/10.1016/j.fpsl.2017.09.001

Han Lyn, F., Maryam Adilah, Z. A., Nor-Khaizura, M. A. R., Jamilah, B., Nur Hanani, Z. A. 2020. Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus). Food Packaging and Shelf Life, vol. 23, p. 100451. https://doi.org/10.1016/j.fpsl.2019.100451

Hosseini, A., Moradinezhad, F. 2018. Effect of short-term high CO2 treatment on quality and shelf life of button mushroom (Agaricus bisporus) at refrigerated storage. Journal of Horticulture and Postharvest Research, vol. 1, no. 1, p. 37-48. https://doi: 10.22077/jhpr.2018.1198.1006

Iqbal, T., Rodrigues, F. A. S., Mahajan, P. V., Kerry, J. P. 2009. Mathematical modelling of O2 consumption and CO2 production rates of whole mushrooms accounting for the effect of temperature and gas composition. International Journal of Food Science & Technology, vol. 44, p. 1408-1414. https://doi.org/10.1111/j.1365-2621.2009.01971.x

Jamjumroon, S., Wongs-Aree, C., McGlasson, W. B., Srilaong, V., Chalermklin, P., Kanlayanarat, S. 2012. Extending the shelf-life of straw mushroom with high carbon dioxide treatment. Journal of Food, Agriculture & Environment, vol. 10, no. 1, p. 78-84.

Jamjumroon, S., Wongs-Aree, C., McGlasson, W. B., Srilaong, V., Chermklin, P., Kanlayanarat, S. 2013. Alleviation of cap browning of 1-MCP /High CO2-treated straw mushroom buttons under MAP. International Food Research Journal, vol. 20, no. 2, p. 581-585.

Jiang, T., Luo, S., Chen, Q., Shen, L., Ying, T. 2010. Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinus edodes). Food Chem, vol. 122, no. 3, p. 761-767. https://doi.org/10.1016/j.foodchem.2010.03.050.

Kalač, P. 2013. A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. J. Sci. Food Agric, vol. 93, p. 209-218. https://doi.org/10.1002/jsfa.5960

Kim, K. M., Ko, J. A., Lee, J. S., Park, H. J., Hanna, M. A. 2006. Effect of modified atmosphere packaging on the shelf life of coated, whole and sliced mushrooms. LWT – Food SciTechnol, vol. 39, no. 4, p. 365-372. https://doi.org/10.1016/j.lwt.2005.02.015

Kumar, S., Chand, G., Srivastava, J. N., Ahmad, Md. S. 2014. Postharvest Technology of Button Mushroom: A Socio-Economic Feasibility. Journal of Postharvest Technology, vol. 2, no. 2, p. 136-145.

Lee, K. J., Yun, I. J., Kim, K. H., Lim, S. H., Ham, H. J., Eum, W. S., Joo, J. H. 2011. Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom. Journal of Food Composition and Analysis, vol. 24, no. 2, p. 175-178. https://doi.org/10.1016/j.jfca.2010.09.011.

Lee, L., Arul, J., Lencki, R., Castaigne, F. 1995. A review on modified atmosphere packaging and preservation of fresh fruits and vegetables: physiological basis and practical aspects – part 1. Packaging Technology Science, vol. 8, p. 315- 331. https://doi.org/10.1002/pts.2770080605

Li, P., Zhang, X., Hu, H., Sun, Y., Wang, Y., Zhao, Y. 2013. High carbon dioxide and low oxygen storage effects on reactive oxygen species metabolism in Pleurotus eryngii. Postharvest Biology and Technology, vol. 85, p. 141-146. https://doi.org/10.1016/j.postharvbio.2013.05.006

Li, Y., Ishikawa, Y., Satake, T., Kitazawa, H., Qiu, X., Rungchang, S. 2014. Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes). Postharvest Biology and Technology, vol. 92, p. 107-113. https://doi.org/10.1016/j.postharvbio.2013.12.017

Lin, Q., Lu, Y., Zhang, J., Liu, W., Guan, W., Wang, Z. 2017. Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology, vol. 123, p. 112-118. https://doi.org/10.1016/j.postharvbio.2016.09.006

Lindequist, U., Niedermeyer, T. H. J., Julich, W.-D. 2005. The pharmacological potential of mushrooms. Evid Based Complement Alternat Med, vol. 2, p. 285-299. https://doi.org/10.1093/ecam/neh107

Mahajan, P. V., Rodrigues, F. A. S., Motel, A., Leonhard, A. 2008. Development of moisture absorber for packaging of fresh mushrooms (Agaricus bisporus). Postharvest BiolTechnol, vol. 48, no. 3, p. 408-414. https://doi.org/10.1016/j.postharvbio.2007.11.007

Mattila, P., Salo-Väänänen, P., Könkö, K., Aro, H., Jalava, T. 2002. Basic composition and amino acid contents of mushrooms cultivated in Finland. J Agric Food Chem, vol. 50, no. 22, p. 6419-6422. https://doi: 10.1021/jf020608m

Nesterenko, N. 2011. Vyrobnytstvo i spozhyvannya kul’tyvovanykh hrybiv v Ukrayini (Production and consumption of cultivated mushrooms in Ukraine). ISPJ "Goods and markets", vol. 12, no. 2, p. 61-68. (In Ukrainian)

Ozturk, B., Havsut, E., Yildiz, K. 2021. Delaying the postharvest quality modifications of Cantharellus cibarius mushroom by applying citric acid and modified atmosphere packaging. LWT, vol. 138, 110639. https://doi.org/10.1016/j.lwt.2020.110639

Park, D. H., Park, J. J., Olawuyi, I. F., Lee, W. Y. 2020. Quality of White mushroom (Agaricus bisporus) under argon- and nitrogen-based controlled atmosphere storage. Scientia Horticulturae, vol. 265, ISSN 0304-4238, https://doi.org/10.1016/j.scienta.2020.109229

Patel, S., Goyal, A. 2012. Recent developments in mushrooms as anticancer therapeutics: A review. 3. Biotech, vol. 2, p. 1-15. https://doi.org/10.1007/s13205-011-0036-2

Simahina, G. 2008. Perspektivyi ispolzovaniya s’edobnyih gribov v kachestve polnotsennyih belkov. (Prospects for the use of edible fungi as a full protein). Products& ingredients, no. 6, p. 106-109. (In Russian)

Simón, A., González‐Fandos, E., Tobar, V. 2005. The sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres. International Journal of Food Science & Technology, vol. 40, p. 943-952. https://doi.org/10.1111/j.1365-2621.2005.01028.x

Singh, P., Langowski, H.‐C., Wani, A. A., Saengerlaub, S. 2010. Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review. J. Sci. Food Agric., vol. 90, p. 1393-1402. https://doi.org/10.1002/jsfa.3971

Skaletska, L. F., Podpryatov, G. I., Zavadska, O. V. 2014. Scientific research methods with storage and processing of plant products. Kiev. Ukraine : Komprint, 416 p.

Varoquaux, P., Gouble, B., Barron, C., Yildiz, F. 1999. Respiratory parameters and sugar catabolism of mushroom (Agaricus bisporus Lange). Postharvest Biology and Technology, vol. 16, no. 1, p. 51-61. https://doi.org/10.1016/S0925-5214(99)00004-6

Villaescusa, R., Gil, M. I. 2003. Quality improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers. Postharvest Biology and Technology, vol. 28, no. 1, p. 169-179. https://doi.org/10.1016/S0925-5214(02)00140-0

Vunduk, J., Kozarski, M., Djekic, I., Tomašević, I., Klaus, A. 2021. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus. Eur Food Res Technol., vol. 247, p. 829-838. https://doi.org/10.1007/s00217-020-03666-x

Wasser, S. 2002. Medicinal mushroom as a source of antitumor and immunomodulating polysaccharides. Appl Microbiol Biotechnol, vol. 60, p. 258-274. https://doi.org/10.1007/s00253-002-1076-7

Yoo, Y.-B., Kong, W.-S., Oh, S.-J., Cheong, J.-C., Jang, K.-Y., Jhune, C.-S. 2005. Trends of mushroom science and mushroom industry. Journal of Mushroom Science and Production, vol. 3, no 1, p. 1-23.

Zalewska, M., Marcinkowska‐Lesiak, M., Onopiuk, A., Stelmasiak, A., Półtorak, A. 2018. Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus. J. Food Proces Preserv., vol. 42, p. e13839. https://doi.org/10.1111/jfpp.13839

Zhang, K., Pu, Y.-Y., Sun, D.-W. 2018. Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review. Trends in Food Science & Technology, vol. 78, p. 72-82. https://doi.org/10.1016/j.tifs.2018.05.012

Zhang, Y., Geng, W., Shen, Y., Wang, Y., Dai, Y.-C. 2014. Edible Mushroom Cultivation for Food Security and Rural Development in China: Bio-Innovation, Technological Dissemination and Marketing. Sustainability, vol. 6, no. 5, p. 2961-2973. https://doi.org/10.3390/su6052961

Published

2021-10-28

How to Cite

Gunko, S., Trynchuk, O., Naumenko, O., Podpriatov, H., Khomichak, L., Bober, A., Zavhorodnii, V., Voitsekhivskyi, V., Zavadska, O., & Bondareva, L. (2021). The effect of carbon dioxide on the quality of the mushrooms. Potravinarstvo Slovak Journal of Food Sciences, 15, 1018–1028. https://doi.org/10.5219/1634

Most read articles by the same author(s)