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Application Of Gas Sensing Technologies For Non-destructive Monitoring Of Headspace Gases (O2 And CO2) During Chilled Storage Of Packaged Mushrooms (Agaricus Bisporus) And Their Correlation With Product Quality Parameters

N. B. Borchert, M. Cruz-Romero, P. Mahajan, Menghui Ren, D. Papkovsky, J. Kerry
Published 2014 · Chemistry

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Abstract Mushrooms are highly perishable products, typically possessing a shelf-life of up to 8 days at 4 °C. To maintain mushroom quality during storage low O 2 - (1–5%) and elevated CO 2 -levels ( 2 and releasing CO 2 . Headspace gas composition was measured daily non-invasively using optically based O 2 and CO 2 sensors inserted in each pack and correlated to microbiological and physicochemical characteristics. Equilibrium levels of O 2  = 11.58% and CO 2  = 10.7% were achieved after 18.5 and 41.5 h, respectively. The microbiological results showed Pseudomonas spp. as the main spoilage microorganism. The polyphenol oxidase (PPO) activity decreased ( P
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