Effect of storage conditions on the quality of cultivated mushrooms (Agaricus bisporus (Lange) Sing.)

Abstract

A number of quality factors were studied during storage of cultivated mushrooms (Agaricus bisporus) at 2°C in controlled atmospheres. A concentration of 15% CO2 and 1.5-2% O2 and an atmosphere with a continuous flow of nitrogen retarded cap expansion and stipe elongation, while 10% CO2 retarded only cap expansion. Controlled atmospheres suppressed the growth of some microorganisms. The toughness of mushrooms stored in a normal atmosphere at 2°C markedly decreased during storage, while 10% CO2 and nitrogen atmosphere did not influence toughness as compared to initial mushrooms. The acceptability value of mushrooms in controlled atmospheres was lower during 13 days of storage as compared to normal atmosphere. Normal atmosphere appeared to keep whiteness of mushrooms longer than did other treatments.