Storage of common mushroom under controlled atmospheres

Abstract

Summary The effect of controlled atmosphere (CA) on the shelf‐life of the common mushroom ( Agaricus bisporus ) was assessed using six parameters correlated with its commerical qualities. Low CO 2 concentrations (up to 2.5%) reduced brown discolouration compared to the control in air. Higher CO 2 concentrations enhanced both internal and external browning. Low O 2 concentrations reduced growth of micro‐organisms, including pseudomonads. Respiration rate, when the mushrooms are placed again in normal air, is proportional to CO 2 concentration during storage suggesting that CO 2 exhibits a phytotoxic effect on mushrooms. A lower mannitol content was noted in mushrooms stored under CA than those stored in air (control). Mushrooms stored in a 5% CO 2 atmosphere for 7 days did not break their veil but their texture was very soft and spongy. Texture losses decreased when CO 2 concentrations increased.