Abstract

The aim of this paper was to determine the effect of ozone, storage time and temperature on postharvest quality of mushroom (Agaris bisporus var. Gurelan 55). Mushrooms, treated with ozone (100 mg/h) during 0, 15 or 25 minutes, were packed in polystyrene packs, overwrapped with PVC plastic film, and stored at 5, 15 or 25 °C for seven days. Internal and external lightness (L*) texture properties, maturity index and weight loss were analyzed during storage. Ozone treatment on mushrooms prior to packaging caused an increase in external browning rate and a reduction of the internal browning rate. The ozone treatment exhibited no significant differences in terms of texture, maturity index and weight loss of mushrooms. Increased storage time and temperatures meant an increase in browning, senescence and weight loss, as well as a decrease in firmness, following, in all cases, a zero-order reaction kinetics. Temperature dependence of the reaction rates coule be described by Arrhenius equation. Among all the quality parameters assessed in this research, weight loss was the most affected by temperature increase (Ea = 17.60 kcal/mol). The lowest storage temperature (5 °C) favored the best quality.