Comparative Evaluation of Storage Temperatures on Physiological and Microbiological Parameters of Chemically Treated Button Mushroom (Agaricus bisporus) Stored under Modified Atmospheric Packaging (MAP)

Abstract

Background: Button mushrooms have long been esteemed for their significant contribution to addressing various human ailments. Their delectable taste, rich flavor and enticing aroma render them a coveted centerpiece on every dining table. However, their inherent susceptibility to decay, owing to a rapid transpiration rate and thin epidermis, typically results in spoilage within a mere two days post-harvest. Methods: The current experiments was done at Banaras Hindu University to investigate the effect of different temperature, chemical and MAP treatments on physico-chemical and microbiological parameters. Chemically treated button mushrooms with CaCl<inf>2</inf>, citric acid and 0.1% sorbitol were packed in two MAP air compositions followed by storage at 8◦C and 12◦C for 16 days and observations were recorded at an interval of 4 days for 16 days. Result: Chemically treated button mushrooms with the gas composition of 12% CO<inf>2</inf>; 6% O<inf>2</inf> exhibit better quality retention parameters at 8◦C, resulting in a shelf life of around 16 days. Blanched samples exhibit more tissue exudation and browning, responsible for fast tissue degradation and quality loss. Blanched samples without modified atmosphere packaging underwent spoilage and decay after eight days at 8◦C. © 2025 Agricultural Research Communication Centre. All rights reserved.