Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life
Link to the article: https://www.mdpi.com/2304-8158/10/6/1196
Sliced mushrooms oxidize fairly quickly, resulting in a relatively short shelf life. This published article demonstrates the antioxidant and antimicrobial effects of treating sliced mushrooms with essential oil vapors. These vapors can be applied directly to the packaged product or released from the wall of the packaging tray (using active packaging).
Champiñón en láminas durante almacenamiento en frío (4°C) en envase con atmósfera modificada suplementado con vapores de aceites esenciales (100 y 125 µL L-1 EOs). (A) Imagen RGB original; (B) Imagen en blanco y negro.
Polyphenoloxidase activity of sliced mushrooms during cold storage (4°C) in modified atmosphere containers supplemented with essential oil vapors (100 and 125 µL L-1 EOs) (mean ± standard deviation). Less significant differences are represented as bars, with letters A and B for treatment time and storage time, respectively.
Technology developed for industrial-scale application.
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