Journal of Science

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Subject: search.filters.subject.modified atmosphere packaging

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    Effect of Cinnamic Acid and Modified Atmosphere Packaging on Storage Life of Pleurotus Ostreatus (Oyster Mushrooms)
    (University of Kelaniya, 2013) Jayawardena, B.; Silva, H.A.P.
    In Sri Lanka Oyster mushroom (Pleurotus ostreatus) is a popular cultivated variety of mushrooms. It is considered as a good source of proteins and fiber. The shelf life of Pleurotus ostreatus is short and it deteriorates rapidly due to browning and microbial infestations. Polyphenol oxidae is the enzyme responsible for enzymatic browning. Polyphenol oxidase inhibitors are used to inhibit the browning reaction. Cinnamic acid is an inhibitor of polyphenol oxidase of mushroom. In the current study cinnamic acid treatment and modified atmosphere packaging were used to extend the storage life of Pleurotus ostreatus. The ID50 value of cinnamic acid for polyphenol oxidase of Pleurotus ostreatus was 3.42 mM. Mushrooms were dipped in 0.50 mM, 1.25 mM and 2.00 mM solutions of cinnamic acid and stored in polyethylene bags for 4,7, 11 and 14 days at 4ºC . After the storage period the organoleptic properties were evaluated. After 07 days of storage product started to deteriorate in the controls and some treated samples. Mushrooms treated with a cinnamic acid concentration of 1.25 mM and packed in polyethylene bags and stored at 4º C maintained the organoleptic properties up to 11 days. The storage life of Oyster mushroom can be extended up to 11 days at 4º C using 1.25 mM cinnamic acid dipping and packaging in 150 gauge (38 μm) polyethylene bags with 3:1 surface area to weight ratio.
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    Pretreatments and Cold Storage on the Quality of Minimally Processed Ambarella (Spondias Dulcis L.) and the Mixed Load of Ambarella and Pineapple (Ananas Comosus (L.) Merr)
    (University of Kelaniya, 2012) Daranagama, A.; Ediriweera, S.; Abeywickrama, K.P.
    Minimally processed ambarella (Spondias dulcis L.) and the mixed load of ambarella and pineapple (Ananas comosus (L.) Merr) stored at 5-7 0C for seven days were evaluated for variation in physico-chemical, sensory and microbiological quality. Samples were treated with sodium chloride, calcium chloride, sodium chloride + calcium chloride, ascorbic acid, citric acid, chitosan or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not have a significant effect on the physico-chemical properties [titratable acidity (TA), total soluble solids (TSS) and pH] when compared to the control. Sensory attributes such as appearance, colour, odour, flavour, taste and overall acceptability generally declined with time but were within acceptable limits by the end of seven-day storage period. The microbial counts (total plate count and yeast and mould count) for all treatments except for the control were within safe-to-consume limits and Salmonella was not detected in any of the samples by the end of storage period. As pretreatments tested had no significant effect on physico-chemical or sensory properties and maintained low microbial counts, minimally processed ambarella and mixed load of ambarella and pineapple processed this way could be recommended for sale at supermarket chains with cold storage facility as a value added product.