Effect of Time, temperature, and slicing on respiration rate of mushrooms

Respiration rate measurement considering the effects of cutting, temperature, and storage time are important for the shelf life study and modified atmosphere-packaging design of fresh-cut produce. This study investigates in the respiration rate of fresh whole and slicedmushrooms at 0, 4, 8, 12, 16, and 20 °C under ambient atmosphere and different storage times. The O2 consumption rate increased with temperature and ranged from22.13 to 102.41 mL/(kg.h) and 28.87 to 143.22 mL/(kg.h) for whole and sliced mushrooms, respectively, in the temperature range tested. Similar trend was observed for CO2 production rate. Slicing of mushrooms increased the respiration rate by 30% at 0 °Cand 40% at 20 °Cindicating that the mushrooms are not as sensitive to the stress caused by cutting as other fresh produce. Storage time affected both respiration rate of whole and sliced mushrooms and this effect was prominent at higher temperatures. The respiration rates increased initially for some time, then decreased and reached steady state value at 12, 16, and 20 °C. A 2nd-order polynomial equation was used to fit the respiration rate data as a function of time at each temperature tested.