Minimization of Off-Flavor Occurrence During the Storage of Modified Atmosphere Packaged Pleurotus ostreatus

  • Lee, Eun-Kyoung (Department of Food and Nutrition, Duksung Women's University) ;
  • Noh, Bong-Su (Department of Food Technology, Seoul Women's University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • Published : 2007.12.31


This study was conducted to investigate the minimization of off-flavor occurrence and the maintenance of high quality in modified atmosphere packaged Pleurotus ostreatus during the storage. There are 4 treatments used to preserve high quality and for deodorization of MAP mushroom: Artemisia princeps, Artemisia capillaries, green tea and activated charcoal. The mushrooms were packed in polyethylene film with each treatment and were stored at 5 and $20^{circ}C$. No difference was observed in weight loss, $CO_2\;and\;O_2$ concentration, or color of mushrooms packed with or without treatment. However, the principal component analysis (PCA), electronic nose, revealed differences in off-flavor occurrence between control (MAP mushroom without treatment) and treatment groups at $5^{\circ}C$. This result suggested that Artemisia princeps and Artemisia capillaries was masking the off-flavor in MAP mushroom because the unique flavor of them was strongly revealed and green tea and activated charcoal might have a role of removing the off-flavor by adsorbing ethanol and acetaldehyde, which is known to cause off-flavor. The sensory test showed that Artemisia princeps and Artemisia capillaries dough treatment inhibited microbial growth.


deodorization;Pleurotus ostreatus;Artemisia;green tea;charcoal;electric nose


  1. Hamuro J, Chihara G. 1984. Immunomodulation agents and their mechanism. Fenichel RL, Chirigos MA, eds. Marcel Dekker, New York. p 409
  2. Chihara G, Hamuro J, Maeda YY, Arai Y, Fukuoka F. 1970. Fractionation and purification of the polysaccharides with marked antitumor activity, especially Lentinan from Lentinus edodes (Berk) Sing (an edible mushroom). Cancer Res 30: 2776-2781
  3. Kader AA, Zagory D, Kerber EL. 1989. Modified atmosphere packaging of fruits and vegetables. CRC Crit Rev Food Sci Nutr 28: 1-30
  4. Anantheswaran RC, Beelman RB. 1995. Fresh mushroom quality as affected by modified atmosphere packaging. J Food Sci Nutr 60: 334-340
  5. Roy S, Anantheswaran RC, Beelman RB. 1996. Modified atmosphere and modified humidity packaging of fresh mushrooms. J Food Sci 61: 391-397
  6. Lopez-Briones G, Varoguaux P, Chambroy Y, Bouquant J, Bureau G, Pascat B. 1992. Storage of common mushroom under controlled atmosphere. Int J Food Sci Technol 27: 493-505
  7. Gormley TR. Chill storage of mushroom. J Sci Food Agric 26: 401-411
  8. Hershko V, Nussinovitch A. 1998. Relationships between hydrocolloid coating and mushroom structure. J Agric Food Chem 46: 2988-2997
  9. Lescano G. 1994. Extension of mushroom (Agaricus bisporus) shelf life by gamma radiation. Postharvest Biol Technol 4: 255-260
  10. Escriche I, Serra JA, Gomez M, Galotto MJ. 2001. Effect of ozone treatment and storage temperature on physicochemical properties of mushrooms (Agaricus bisporus). Food Sci Tech Int 7: 251-258
  11. Roy S, Anantheswaran RC, Beelman RB. 1995. Sorbitol increases shelf life of fresh mushrooms stored in conventional packages. J Food Sci 60: 1254-1259
  12. Anantheswaran S, Sunkara R. 1996. Use of commercial moisture absorbers to increase the shelf life of fresh mushrooms. Americarn Mushroom Institute 12: 24-26
  13. Sveine E, Klougart A, Rasmussen CR. 1967. Ways of prolonging the shelf life of fresh mushrooms. Mushroom Sci 6: 463-474
  14. Nicholas R, Hammend JBW. 1973. Storage of mushrooms in pre-packs the effect of changes n carbon dioxide and oxygen on quality. J Sci Food Agric 24: 1371-1381
  15. Minamida T, Tsuruta M, Ogata K. 1980. Studies on keeping freshness of Shiitake mushroom (Lentinus edodes) after harvest. J Japan Food Sci Technol 27: 26-30
  16. Lee SE, Kim DM, Kim KH. 1991. Changes in quality of Shiitake mushroom (Lentinus edodes) during modified atmosphere (MA) storage. J Korean Soc Food Nutr 20: 133-138
  17. Villaescusa R, Gil MI. 2003. Quality improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers. Postharvest Biol Technol 28: 169-179
  18. Wilkes JG, Conte ED, Kim YK, Holcomb M, Sutherland JB, Miller DW. 2000. Sample preparation for the analysis of flavors and off-flavors in foods. J Chromatography 880: 3-33
  19. Ku KH, Kim YJ, Koo YJ, Choi IU. 1999. Effects of pre-treated sub-ingredients and deodorization materials on the kimchi smell during fermentation. Korean J Food Sci Technol 31: 1549-1556
  20. Urabe K, Nadamoto T, Kawamura M, Yasumoto K. 1994. Effects of Houttuyniae cordata and refinery final molasses on the development of offensive odor in porcine small intestine during storage. J Nutr Sci Vitaminol 40: 63-71
  21. Kee HJ, Park YK. 1999. Effect of seaweeds and adsorbents on volatile flavor components of onion juice. Korean J Food Sci Technol 31: 1477-1483
  22. Asao O, Wang GI. 2002. Deodorization performance of charcoal particles loaded with orthophosphoric acid against ammonia and trimethylamine. Carbon 40: 1391- 1399
  23. Beit-Halachmy I, Mannheim CH. 1992. Is modified atmosphere packaging beneficial for fresh mushrooms. Technol 25: 426-432
  24. Lee JS. 1999. Effects of modified atmosphere packaging on the quality of chitosan and CaCl2 coated mushroom (Agaricus bisporus). Korean J Food Sci Technol 31: 1308-1314
  25. Duckworth HW, Coleman JE. 1970. Physicochemical and kinetic properties of mushroom tyrosinase. J Biol Chem 245: 1613-1625
  26. Guthrie BD. 1984. Studies on the control of bacterial deterioration of fresh, washed mushrooms (Agaricus bisporus/ brunescens). MS Thesis. Pennsylvania State University, USA
  27. Cho SH, Na YE, Ahn YJ. 2003. Growth inhibiting effects of seco-tanapartholides identified in Artemisia princeps var. orientalis whole plant on human intestinal bacteria. J Appl Microbiol 95: 7-12
  28. Deans S. 1990. Essential oil profiles of several temperate and topical aromatic plants: their antimicrobial and antioxidative properties. Proceedings of the 75th International Symposium of the Research Institute for Medicinal Plants. Budakalsz, Hungary
  29. Lee CK, Seo JJ. 2003. Antimicrobial activity of the aerial part of Artemisia capillaries extracts on the food-borne pathogens. J Korean Soc Food Sci Nutr 32: 1227-123
  30. Fabien J, Veronuque M, Jean MB, Michel D, Josette V. 2002. Antibacterial and antioxidant activities of Artemisia annua essential oil. Fitoterapia 73: 532-535
  31. Sakanaka S, Kim M, Taniguchi M, Yamamoto T. 1989. Antibacterial substances in Japanese green tea extract against Streptococcus mutans, a cariogenic bacterium. Agric Biol Chem 53: 2307-2311
  32. Hara Y, Ishigami T. 1989. Antibacterial activities of tea polyphenols against food-borne pathogenic bacteria. Nippon Shokuhin Kokyo Gakkaishi 36: 996-999