CONTROLLED-ATMOSPHERE STORAGE OF FRESH-CUT ‘CARDONCELLO’ MUSHROOMS (PLEUROTUS ERYNGII)

‘Cardoncello’ mushroom is typical of the Mediterranean region, with a peculiar taste and texture, which makes it very successful with consumers.
Increasing attention is paid to postharvest handling procedures including optimal conditions to obtain high-convenience fresh-cut products.
In order to study potential storage life, fresh-cut ‘Cardoncello’ mushroom were held at 0 °C (which represents best storage temperature for whole mushrooms) either in air or in 3% O2 + 20% CO2 controlled atmosphere (CA), for 24 days.
Slices in CA showed better appearance, as measured by an overall score and by a colormeter, and firmness than slices in air.
None of the treatments showed visible presence of microbial growth, although CFU counts showed a slight increase for mesophilic and psychrophilic bacteria and yeasts for slices kept in air while it showed no increase or a slight decrease for samples in CA. Non substantial change was observed for moulds CFU count.
Results show a good potential for fresh-cut ‘Cardoncello’ mushrooms, which exhibited optimal quality characteristics for more than 3 weeks after cutting.

International Conference: Postharvest Unlimited

M.L. Amodio, G. Colelli

visual quality, color, firmness, microbial analyses, low oxygen, high carbon dioxide

https://doi.org/10.17660/ActaHortic.2003.599.96