Effect of active modified atmosphere packaging on quality shiitake mushrooms
Researchers at the University of Tsukuba in Japan studied the effect of active MAP with different initial gas compositions on fresh shiitake mushrooms. Shiitake mushrooms were packaged under each of the following conditions: high oxygen packaging (HOP), medium oxygen packaging (MOP) and low oxygen packaging (LOP). Passive MAP with air inside was used as the control treatment.
Both the active and passive modified atmosphere packaging maintained the color and integrity of the mushrooms. In conclusion, HOP and MOP had a better effect on maintaining the nutritional compounds of shiitake mushrooms. An article about the research is published in Postharvest Biology and Technology.
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