Effect of Natural Antimicrobials (Clove and Garlic) on Shelf Life and Quality of Mushroom (Volvariella volvacea) Under Modified Atmosphere

Effect of Natural Antimicrobials (Clove and Garlic) on Shelf Life and Quality of Mushroom... 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% O and 5% C O was appropriate for designing the optimal MA packages of low density poly 2 2 ethylene (LDPE) film. The paddy straw mushroom when treated with CaCl (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 incor- porated 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. Keywords http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Packaging Technology and Research Springer Journals

Effect of Natural Antimicrobials (Clove and Garlic) on Shelf Life and Quality of Mushroom (Volvariella volvacea) Under Modified Atmosphere

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Indian Institute of Packaging
Subject
Engineering; Industrial and Production Engineering; Ceramics, Glass, Composites, Natural Materials; Food Science
ISSN
2520-1034
eISSN
2520-1042
D.O.I.
10.1007/s41783-018-0035-4
Publisher site
See Article on Publisher Site

Abstract

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% O and 5% C O was appropriate for designing the optimal MA packages of low density poly 2 2 ethylene (LDPE) film. The paddy straw mushroom when treated with CaCl (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 incor- porated 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. Keywords

Journal

Journal of Packaging Technology and ResearchSpringer Journals

Published: Jun 2, 2018

References

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