Effect of moisture-controlled packaging treatment with acid-modified expanded vermiculite–calcium chloride on the quality of fresh mushrooms (Agaricus bisporus) during low-temperature storage

Athip Boonsiriwit, Yao Xiao, Ajay Kathuria, Youn Suk Lee

Research output: Contribution to journalArticlepeer-review

Abstract

BACKGROUND: Fresh mushrooms (Agaricus bisporus) are highly perishable and easily lose quality during storage. The packaging system can retard the deterioration of fresh mushrooms. However, water vapor transmission rates of commodity plastic films are lower than the transpiration rate of mushrooms, resulting in increased moisture condensation in the package and perishability of mushrooms due to microbial growth. A possible solution for controlling the humidity level in the package is to use a hygroscopic material. Acid leaching can improve the chemical and physical properties of expanded vermiculite (EV). The aim of this study was to develop a novel hygroscopic agent from acidified expanded vermiculite (AEV) and calcium chloride (CaCl2) that has a high moisture absorption capacity and maintains a powdered form in the packaging system for fresh mushrooms. RESULTS: Our findings revealed that leaching EV with hydrochloric acid increased porosity and hydrophilicity. The combination of AEV:CaCl2 at 6:4 (w/w, AEV/CS40) showed the highest moisture adsorption capacity at 1.724 ± 0.03 g water per gram of material. Then, 1.55 g of AEV/CS40 was applied to the mushroom packaging and stored at 4 °C. The results indicated that AEV/CS40 could delay mushroom deterioration in terms of color change, firmness, pH, total soluble solids, and microbial growth. CONCLUSION: The study findings indicate that the alternative solid hygroscopic material obtained by combining AEV with CaCl2 has potential for use as a hygroscopic material for preserving the quality of white button mushrooms.

Original languageEnglish
Pages (from-to)3029-3037
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume102
Issue number7
DOIs
Publication statusPublished - 2022 May

Bibliographical note

Publisher Copyright:
© 2021 Society of Chemical Industry.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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