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Effect Of Natural Antimicrobials (Clove And Garlic) On Shelf Life And Quality Of Mushroom (Volvariella Volvacea) Under Modified Atmosphere

Kshanaprava Dhalsamant, S. K. Dash, L. M. Bal, N. Sahoo
Published 2018 · Chemistry

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Modified atmosphere (MA) packaging with selective permeability and incorporating active ingredients (clove and garlic) was developed to extend the shelf life of paddy straw mushroom. On the basis of preliminary investigations, sub-optimal package air composition of 5% O2 and 5% CO2 was appropriate for designing the optimal MA packages of low density poly ethylene (LDPE) film. The paddy straw mushroom when treated with CaCl2 (0.5%) and stored in 40 perforation packages at 12 °C can extend the shelf life up to 6 days. When garlic and clove at two doses (2 and 5 g/100 g fresh sample) were incorporated in packages, the total bacterial count was significantly affected by the type of active material and dose. The clove exhibited better antimicrobial property as compared to garlic and higher doses of either clove or garlic were more effective than lower doses. Thus, clove served as better antimicrobial than garlic for storage of straw mushroom. Thus, considering the biochemical parameters, physiological loss in weight (PLW) and antimicrobial effect, it is recommended to incorporate 5 g clove with 100 g paddy straw mushroom in 40 perforation packages stored at 12(± 1) °C can extend the shelf life up to 6 days with reduced microbial load.
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