Publisher : The Korean Society of Food Science and Nutrition
DOI : 10.3746/jkfn.2016.45.3.402
Title & Authors
Effect of Active Master Packaging System on Preservation of Fresh Shiitake Mushrooms in Supply Chain An, Duck Soon;
Master packaging system consists of an inner individual package and secondary outer package. During the stages of chilled transport and distribution, the combination of primary individual package and secondary package was used to maintain a modified atmosphere for shiitake mushrooms. During the retail stage at higher temperature (), the primary individual package was exposed to display conditions after dismantling of the secondary packaging. The master packaging system was constructed to contain eight individual thick polypropylene film bags of 500 g shiitake mushrooms inside a low-density polyethylene bag. Carbon dioxide absorbent material  and/or moisture absorbent (superabsorbent polymer) were designed in their required amounts based on respiration characteristics and then applied to the outer secondary packaging in sachet form. Gas concentration of the packaging, temperature, and humidity were monitored throughout transport and storage. The quality of shiitake mushrooms was measured at the retail stage to determine the packaging effect. During the distribution stage of 108 h, and concentrations in the master packaging system were maintained at 9~11% and 1~4% in the inner packaging, respectively, which are good for quality preservation. Compared to the control, the master packaging with and/or moisture absorbents improved mushroom preservation and particularly reduced decay.
Carbon dioxide absorbers for food packaging applications, Trends in Food Science & Technology, 2016, 57, 146
Min KT, Song SH, Park JE. 2013. Current status and future prospects in supply and demand of shiitake mushroom and bracken. Research Report of Korea Rural Economic Institute, Seoul, Korea. p 473-494.
Jiang T, Feng L, Wang Y. 2013. Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom (Lentinus edodes) during cold storage. Food Chem 141: 954-960.
Jiang T, Luo S, Chen Q, Shen L, Ying T. 2010. Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinus edodes). Food Chem 122: 761-767.
Jiang T, Feng L, Li J. 2012. Changes in microbial and postharvest quality of shiitake mushroom (Lentines edodes) treated with chitosan-glucose complex coating under cold storage. Food Chem 131: 780-786.
Kim HK, An DS, Lee SJ, Lee DS. 2012. Dependence of individual primary package atmosphere on retail display temperature and micro-perforations in a master packaging system for chestnuts. J Food Agric Environ 10: 168-172.
Parentelli C, Ares G, Corona M, Lareo C, Gambaro A, Soubes M, Lema P. 2007. Sensory and microbiological quality of shiitake mushrooms in modified atmosphere packages. J Sci Food Agric 87: 1645-1652.
Lee DS, Lee KS, Park IS, Yam KL. 1994. Analysis of respiration characteristics of low $CO_2$ tolerance produce for designing modified atmosphere package. Food Biotechnol 3: 99-103.
Yam KL, Haggar PE, Lee DS. 1993. Modeling respiration of low $CO_2$ tolerance produce using a closed system experiment. Food Biotechnol 2: 22-25.
Lee DS, Haggar PE, Lee J, Yam KL. 1991. Model for fresh produce respiration in modified atmosphere based on principles of enzyme kinetics. J Food Sci 56: 1580-1585.
Ares G, Parentelli C, Gambaro A, Lareo C, Lema P. 2006. Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere. Postharvest Biol Technol 41: 191-197.
Lee DS, Renault P. 1998. Using pinholes as tools to attain optimum modified atmospheres in packages of fresh produce. Packag Technol Sci 2: 119-130.
An DS, Lee JH, Lee HL, Lee DS. 2014. Application of master packaging system to fresh shiitake mushroom supply chain on semi-commercial scale. Korean J Soc Packaging Sci Technol 20: 71-76.
Minamide T, Nishikawa T, Ogata K. 1980. Influences of $CO_2$ and $O_2$ on the keeping freshness of shiitake (Lentinus edodes (Berk.) Sing.) after harvest. Nippon Shokuhin Kogyo Gakkaishi 27: 505-510.
Minamide T, Tsuruta M, Ogata K. 1980. Studies on keeping freshness of shiitake (Lentinus edodes (Berk) Sing.) after harvest. Nippon Shokuhin Kogyo Gakkaishi 27: 498-504.
Kim DM, Baek HH, Yoon HH, Kim KH. 1989. Effect of $CO_2$ concentration in CA conditions on the quality of shiitake mushroom (Lentinus edodes) during storage. Korean J Food Sci Technol 21: 461-467.
Anantheswaran RC, Beelman RB, Roy S. 1996. Modified atmosphere and modified humidity packaging of fresh mushrooms. J Food Sci 61: 391-397.
Charles F, Sanchez J, Gontard N. 2006. Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. J Food Eng 72: 1-7.