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Date Published:
16/06/2025
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Section
Natural Sciences Issue (Vietnamese)
How to Cite
Nguyen, T. N. G., Le, T. T. D., Nguyen, D. T., Ho, T. N. H., Dao, V. T., Diep, K. Q., & Tran, V. K. (2025). The impact of packaging and temperature on the physicochemical properties of dried oyster mushrooms (pleurotus sajor-caju) during storage. Dong Thap University Journal of Science, 14(8), 27-38. https://doi.org/10.52714/dthu.14.8.2025.1549
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The impact of packaging and temperature on the physicochemical properties of dried oyster mushrooms (pleurotus sajor-caju) during storage
Main Article Content
Abstract
Pleurotus sajor-caju is is an edible mushroom with high nutritional and medicinal value. However, fresh mushrooms are easily damaged after harvest for various reasons. Drying methods can be applied to maintain mushroom quality, reduce losses, and extend postharvest storage time. This study is to evaluate the impact of different packaging materials: Polyamide (PA) (95% vacuum), Polyethylene Terephthalate (PET), and Polyethylene (PE), as well as storage temperatures (28–30°C and 3–5°C) with corresponding relative humidity levels (60–62% and 76–78%) on the quality of solar-dried oyster mushrooms during storage. Throughout the storage period, the total sugar and protein content in all samples decreased. Additionally, the color (as indicated by the brightness difference (ΔL*) value) and firmness of the dried oyster mushrooms also declined, causing the mushrooms to darken and soften. After 6 months, when stored at 3-5°C, the samples packaged in vacuum-sealed PA had the lowest loss of protein, total sugar, and total lipid, with a water activity level (aw) of less than 0.7. Low temperature and PA (polyamide) packaging are optimal conditions for preserving dried oyster mushrooms.
Keywords
Dried oyster mushroom, PA packaging, quality, storage temperature, water activity level (aw)
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
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Ares, L., Lareo, C., & Lema, P. (2007). Modified atmosphere packaging for post-harvest storage of mushrooms. A Review. Fresh Produce, 1(1), 32-40.
Ben-Yehoshua, S., & Rodov, V. (2003). Transpiration and water stress. In Jerry, A. B., and Jeffrey, K. B. (Eds), Postharvest Physiology & Pathology of Vegetables. CRC Press, Boca Raton, Florida.
Cục Thống kê tỉnh An Giang, 2023. Niên giám thống kê. An Giang.
Dunkwal, V. J. S., & Singh, S. (2007). Physico-chemical properties and sensory evaluation of Pleurotus sajor-caju powder as influenced by pre-treatments and drying methods. British Food Journal, 109(9), 749-759. https://doi.org/10.1108/00070700710780715
Đống, T. A. Đ. (2008). Kỹ thuật bao bì thực phẩm (Tái bản lần 2). TPHCM: Nhà xuất bản Đại học Quốc gia.
Đặng, T. T. H., Nguyễn, T. M. L., & Nguyễn, T. H. P. (2021). Ảnh hưởng của sorbitol, ethanol, và vitamin c đến chất lượng cảm quan, hàm lượng ẩm, chỉ số peroxide và vi sinh vật của sản phẩm cá rô phi phi lê một nắng. Tạp chí Khoa học – Công nghệ Thủy sản, Trường Đại học Nha Trang, 3, 2-12. https://doi.org/10.53818/jfst.03.2021.114
Fellows, P. (2017). Food processing technology: Principles and Practicle (4th ed.). India: CRC Press, Woodhead Publishing.
Giang, N. T. N., & Thuy, N. M. (2020). Effects of drying method on the characteristics of Pleurotus sajor-caju mushroom. Malaysian Applied Biology, 49(3), 31-36. https://doi.org/10.55230/mabjournal.v49i3.1538
Giang, N.T.N., Khai, T.V., & Thuy, N. M. (2022). Effect of thickness of polyethylene packaging and temperature on quality of solar-dried oyster mushroom (Pleurotus sajor-caju). Plant Science Today, 9(3), 722–727. https://doi.org/10.14719/pst.1694
González – Fandos, E., Gimenez, M., Olarte, C., Sanz, S., & Simon, A. (2000). Effect of packaging condition on the growth of microorganisms and the quality characteristics of fresh mushrooms (A. bisporus) stored at inadequate temperature. Journal of Applied Microbiology, 89(4), 624-632. https://doi.org/10.1046/j.1365-2672.2000.01159.x
Hambly, D. M., & Gross, M. L. (2009). Cold chemical oxidation of protein. Journal of Analytical Chemistry, 81(17), 7235-42. https://doi.org/10.1021/ac900855f
Jayachandran, M., Xiao, J., & Xu, B. (2017). A critical review on health promoting benefits of edible mushrooms through gut microbiota. International Journal of Molecular Sciences, 18(9), 1934. https://doi.org/10.3390/ijms18091934
John, W., & Sons, I. (2001). Colorimetric quatification of carbohydrates. Current protocols in Food analytical chemistry, 00(1), E1.1.1-E1.1.8. https://doi.org/10.1002/0471142913.fae0101s00
Kader, A. A. (2002). Postharvest technology of horticultural crops. California: University of California Agriculture and natural resources.
Kalac, P. (2012). Chemical composition and nutritional value of European species of wild growing mushrooms. In Andres, S., & Baumann (Editors), Mushrooms: types, properties and nutrition (130-151). New York: Nova Science Publishers.
Kayode, R. M. O., Olakulehin, T. F., Adedeji, B. S., Aliyu, T. H., & Badmos, A. H. A. (2015). Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste. Nigerian Food Journal, 33(1), 18-21. https://doi.org/10.1016/j.nifoj.2015.04.001
Lê, T. M., Nguyễn, T. H., Phạm, T. T., Nguyễn, T. H., Lê, T. L. C. (2005). Các phương pháp phân tích ngành công nghệ lên men. Hà Nội: Nhà xuất bản Khoa học và kỹ thuật.
Liu, K., Liu, Y., & Chen, F. (2019). Effect of storage temperature on lipid oxidation & changes in nutrient contents in peanuts. Food Science and Nutrition, 7(7), 2280-2290. https://doi.org/10.1002/fsn3.1069
Mahwash, J., Alok, J., Durga, S. B., & Ram, C. R. (2013). Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging. Postharvest Biology and Technology, 76, 112-118. http://doi.org/10.1016/j.postharvbio.2012.10.002
Mohapatra, D., Mishra, S., & Sutar, N. (2010). Banana Post Harvest Practices: Current Status and Future Prospects-A Review. Agricultural Reviews, 31(1), 56-62.
Nielsen, S. S. (2010). Food analysis laboratory manual. USA: Purdue University, West Lafayette, IN.
Nguyễn, M. T., & Nguyễn, T. M. T. (2016). Kỹ thuật sau thu hoạch (bảo quản và chế biến) một số nông sản ở đồng bằng sông Cửu Long. Cần Thơ: Nhà xuất bản Đại học Cần Thơ.
Nguyễn, T. N. G., Trần, V. K., & Nguyễn, M. T. (2021). Thay đổi năng suất và chất lượng của nấm bào ngư (Pleurotus sajor-caju) theo mùa vụ, thời điểm thu hoạch và trong quá trình thuần thục. Tạp chí Nông nghiệp và Phát triển Nông thôn, 422(1), 39-47.
Nguyễn, V. T. (2012). Phân tích tương quan. Australia: Đại học New South Wales.
Oliveira, F., Sousa-Gallagher, M. J., Mahajan, P. V., & Teixeira, J. A. (2012). Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms. Journal of Food Engineering, 108, 507-14. https://doi.org/10.1016/j.jfoodeng.2011.09.025
Rahman, M. D. S., Hassan, M. D. K., Talukder, F. U., Rahman, M. D. S., Akther, M. S. T. M. (2021). Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mush room (Pleurotus ostreatus). Journal of Horticulture and Posthar vest Research, 4(2), 127-40. http://doi.org/ 10.22077/ JHPR.2020.3376.1144Rai, R. D., & Arumuganathan, T. (2008). Postharvest technology of mushrooms. India: National Research Centre for Mushroom (ICAR).
Salamat, R., Ghassemzadeh, H. R., Ranjbar, F., Jalali, A., Mahajan, P., Herppich, W. B., & Mellmann, J. (2020). The effect of additional packaging barrier, air moment and cooling rate on quality parameters of button mushroom (Agaricus bisporus). Food Packaging and Shelf Life, 23, 100448. https://doi.org/10.1016/j.fpsl.2019.100448
Sandhya, S. (2010). Modified atmosphere packaging of fresh produce: current status and future needs. Food Science Technology, 43(3), 381-392. https://doi.org/10.1016/j.lwt.2009.05.018
Sílvia, A., Cunha, L. M., & Fonseca, S. C. (2014). Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms. Food of Science and Technology International, 21(8), 1-11. https://doi.org/10.1177/1082013214555925
Suryawanshi, M. V. (2008). Minimal processing and packaging studies in potato. University of Agricultural Sciences Dharwad, India.
Trần, T. T., Đỗ, T. Đ. K., & Nguyễn, V. M. (2009). Ảnh hưởng của việc bổ sung sorbitol và ethanol đến sự thay đổi độ hoạt động của nước và chất lượng khô cá sặc rằn. Tạp chí khoa học Trường Đại học Cần Thơ, (11), 317-26.
Xiong, Y.L. & Guo, A. (2021). Animal and plant protein oxidation: Chemical & functional property significance. Foods, 10(1), 40-61. https://doi.org/10.3390/foods10010040
Verma, V., Singh, Z., & Yadav, N. (2019). Maillard reaction and effect of various factor on the formation of Maillard products: and its impact on processed food products. In Sharma, P. (Editor), Research trends in food Technology and Nutrition (63-90). New Delhi: AkiNik Publisher.
Zivanovic, S., Busher, R. W. & Kim, K. S. (2000). Textural changes in mushrooms (Agaricus bisporus) associated with tissue ultrastructure & composition. Journal of Food Science, 65(8), 1404-1408. https://doi.org/10.1111/j.1365-2621.2000.tb10621.x
Ares, L., Lareo, C., & Lema, P. (2007). Modified atmosphere packaging for post-harvest storage of mushrooms. A Review. Fresh Produce, 1(1), 32-40.
Ben-Yehoshua, S., & Rodov, V. (2003). Transpiration and water stress. In Jerry, A. B., and Jeffrey, K. B. (Eds), Postharvest Physiology & Pathology of Vegetables. CRC Press, Boca Raton, Florida.
Cục Thống kê tỉnh An Giang, 2023. Niên giám thống kê. An Giang.
Dunkwal, V. J. S., & Singh, S. (2007). Physico-chemical properties and sensory evaluation of Pleurotus sajor-caju powder as influenced by pre-treatments and drying methods. British Food Journal, 109(9), 749-759. https://doi.org/10.1108/00070700710780715
Đống, T. A. Đ. (2008). Kỹ thuật bao bì thực phẩm (Tái bản lần 2). TPHCM: Nhà xuất bản Đại học Quốc gia.
Đặng, T. T. H., Nguyễn, T. M. L., & Nguyễn, T. H. P. (2021). Ảnh hưởng của sorbitol, ethanol, và vitamin c đến chất lượng cảm quan, hàm lượng ẩm, chỉ số peroxide và vi sinh vật của sản phẩm cá rô phi phi lê một nắng. Tạp chí Khoa học – Công nghệ Thủy sản, Trường Đại học Nha Trang, 3, 2-12. https://doi.org/10.53818/jfst.03.2021.114
Fellows, P. (2017). Food processing technology: Principles and Practicle (4th ed.). India: CRC Press, Woodhead Publishing.
Giang, N. T. N., & Thuy, N. M. (2020). Effects of drying method on the characteristics of Pleurotus sajor-caju mushroom. Malaysian Applied Biology, 49(3), 31-36. https://doi.org/10.55230/mabjournal.v49i3.1538
Giang, N.T.N., Khai, T.V., & Thuy, N. M. (2022). Effect of thickness of polyethylene packaging and temperature on quality of solar-dried oyster mushroom (Pleurotus sajor-caju). Plant Science Today, 9(3), 722–727. https://doi.org/10.14719/pst.1694
González – Fandos, E., Gimenez, M., Olarte, C., Sanz, S., & Simon, A. (2000). Effect of packaging condition on the growth of microorganisms and the quality characteristics of fresh mushrooms (A. bisporus) stored at inadequate temperature. Journal of Applied Microbiology, 89(4), 624-632. https://doi.org/10.1046/j.1365-2672.2000.01159.x
Hambly, D. M., & Gross, M. L. (2009). Cold chemical oxidation of protein. Journal of Analytical Chemistry, 81(17), 7235-42. https://doi.org/10.1021/ac900855f
Jayachandran, M., Xiao, J., & Xu, B. (2017). A critical review on health promoting benefits of edible mushrooms through gut microbiota. International Journal of Molecular Sciences, 18(9), 1934. https://doi.org/10.3390/ijms18091934
John, W., & Sons, I. (2001). Colorimetric quatification of carbohydrates. Current protocols in Food analytical chemistry, 00(1), E1.1.1-E1.1.8. https://doi.org/10.1002/0471142913.fae0101s00
Kader, A. A. (2002). Postharvest technology of horticultural crops. California: University of California Agriculture and natural resources.
Kalac, P. (2012). Chemical composition and nutritional value of European species of wild growing mushrooms. In Andres, S., & Baumann (Editors), Mushrooms: types, properties and nutrition (130-151). New York: Nova Science Publishers.
Kayode, R. M. O., Olakulehin, T. F., Adedeji, B. S., Aliyu, T. H., & Badmos, A. H. A. (2015). Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste. Nigerian Food Journal, 33(1), 18-21. https://doi.org/10.1016/j.nifoj.2015.04.001
Lê, T. M., Nguyễn, T. H., Phạm, T. T., Nguyễn, T. H., Lê, T. L. C. (2005). Các phương pháp phân tích ngành công nghệ lên men. Hà Nội: Nhà xuất bản Khoa học và kỹ thuật.
Liu, K., Liu, Y., & Chen, F. (2019). Effect of storage temperature on lipid oxidation & changes in nutrient contents in peanuts. Food Science and Nutrition, 7(7), 2280-2290. https://doi.org/10.1002/fsn3.1069
Mahwash, J., Alok, J., Durga, S. B., & Ram, C. R. (2013). Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging. Postharvest Biology and Technology, 76, 112-118. http://doi.org/10.1016/j.postharvbio.2012.10.002
Mohapatra, D., Mishra, S., & Sutar, N. (2010). Banana Post Harvest Practices: Current Status and Future Prospects-A Review. Agricultural Reviews, 31(1), 56-62.
Nielsen, S. S. (2010). Food analysis laboratory manual. USA: Purdue University, West Lafayette, IN.
Nguyễn, M. T., & Nguyễn, T. M. T. (2016). Kỹ thuật sau thu hoạch (bảo quản và chế biến) một số nông sản ở đồng bằng sông Cửu Long. Cần Thơ: Nhà xuất bản Đại học Cần Thơ.
Nguyễn, T. N. G., Trần, V. K., & Nguyễn, M. T. (2021). Thay đổi năng suất và chất lượng của nấm bào ngư (Pleurotus sajor-caju) theo mùa vụ, thời điểm thu hoạch và trong quá trình thuần thục. Tạp chí Nông nghiệp và Phát triển Nông thôn, 422(1), 39-47.
Nguyễn, V. T. (2012). Phân tích tương quan. Australia: Đại học New South Wales.
Oliveira, F., Sousa-Gallagher, M. J., Mahajan, P. V., & Teixeira, J. A. (2012). Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms. Journal of Food Engineering, 108, 507-14. https://doi.org/10.1016/j.jfoodeng.2011.09.025
Rahman, M. D. S., Hassan, M. D. K., Talukder, F. U., Rahman, M. D. S., Akther, M. S. T. M. (2021). Combined effect of low temperature and thickness of polypropylene package on shelf life and quality of oyster mush room (Pleurotus ostreatus). Journal of Horticulture and Posthar vest Research, 4(2), 127-40. http://doi.org/ 10.22077/ JHPR.2020.3376.1144Rai, R. D., & Arumuganathan, T. (2008). Postharvest technology of mushrooms. India: National Research Centre for Mushroom (ICAR).
Salamat, R., Ghassemzadeh, H. R., Ranjbar, F., Jalali, A., Mahajan, P., Herppich, W. B., & Mellmann, J. (2020). The effect of additional packaging barrier, air moment and cooling rate on quality parameters of button mushroom (Agaricus bisporus). Food Packaging and Shelf Life, 23, 100448. https://doi.org/10.1016/j.fpsl.2019.100448
Sandhya, S. (2010). Modified atmosphere packaging of fresh produce: current status and future needs. Food Science Technology, 43(3), 381-392. https://doi.org/10.1016/j.lwt.2009.05.018
Sílvia, A., Cunha, L. M., & Fonseca, S. C. (2014). Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms. Food of Science and Technology International, 21(8), 1-11. https://doi.org/10.1177/1082013214555925
Suryawanshi, M. V. (2008). Minimal processing and packaging studies in potato. University of Agricultural Sciences Dharwad, India.
Trần, T. T., Đỗ, T. Đ. K., & Nguyễn, V. M. (2009). Ảnh hưởng của việc bổ sung sorbitol và ethanol đến sự thay đổi độ hoạt động của nước và chất lượng khô cá sặc rằn. Tạp chí khoa học Trường Đại học Cần Thơ, (11), 317-26.
Xiong, Y.L. & Guo, A. (2021). Animal and plant protein oxidation: Chemical & functional property significance. Foods, 10(1), 40-61. https://doi.org/10.3390/foods10010040
Verma, V., Singh, Z., & Yadav, N. (2019). Maillard reaction and effect of various factor on the formation of Maillard products: and its impact on processed food products. In Sharma, P. (Editor), Research trends in food Technology and Nutrition (63-90). New Delhi: AkiNik Publisher.
Zivanovic, S., Busher, R. W. & Kim, K. S. (2000). Textural changes in mushrooms (Agaricus bisporus) associated with tissue ultrastructure & composition. Journal of Food Science, 65(8), 1404-1408. https://doi.org/10.1111/j.1365-2621.2000.tb10621.x
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