EP1940253A2 - Appareil, systeme et methode pour stocker des champignons - Google Patents

Appareil, systeme et methode pour stocker des champignons

Info

Publication number
EP1940253A2
EP1940253A2 EP06816761A EP06816761A EP1940253A2 EP 1940253 A2 EP1940253 A2 EP 1940253A2 EP 06816761 A EP06816761 A EP 06816761A EP 06816761 A EP06816761 A EP 06816761A EP 1940253 A2 EP1940253 A2 EP 1940253A2
Authority
EP
European Patent Office
Prior art keywords
mushrooms
container
holes
carbon dioxide
volume
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06816761A
Other languages
German (de)
English (en)
Other versions
EP1940253A4 (fr
Inventor
John W. Kidder
G. Bud Charlick
William R. Romig
Amada Lobato
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Amycel LLC
Original Assignee
Amycel LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Amycel LLC filed Critical Amycel LLC
Publication of EP1940253A2 publication Critical patent/EP1940253A2/fr
Publication of EP1940253A4 publication Critical patent/EP1940253A4/fr
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B65D81/2084—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container

Definitions

  • This invention is generally related to storing mushrooms and, more particularly, is related to storing Agaricus bisporus mushrooms in a commercial retail setting while preserving characteristics typically associated with fresh mushrooms.
  • Fresh-cut fruits and vegetables that are ready to be used by consumers with little or no additional processing constitute the fastest-growing segment of the fresh produce market.
  • value-added produce In the case of mushrooms, appearance and cleanliness are two major factors used by consumers in assessing the freshness or quality of the mushrooms.
  • mushrooms typically require washing to remove surface debris prior to their use.
  • unwashed mushrooms historically have shown better long-term storage characteristics than washed mushrooms.
  • Mushrooms being fungi, typically have very different characteristics relative to other common fruits and vegetables found in a grocery store.
  • mushrooms can be very different from each other, belonging to many different genera and exhibiting different patterns of growth, respiration, and other reactions under the same set of conditions.
  • shitake mushrooms belong to the genus Lentinus, and are often preserved for storage in sealed bags, as their respiration produces ethylene that acts as a preservative.
  • Sealed bags are undesirable for storing other types of mushrooms, such as a standard commercial strain Agaricus bisporus. Agaricus strains can respire to produce conditions in a sealed bag that would lead to dangerous growth of anaerobic bacteria, such as Clostridium botulinum that is associated with botulism.
  • Mushrooms can exhibit a high respiration rate and, hence, can release a considerable amount of water from metabolism. This, along with moisture added during any wash process, can contribute to rapid microbial growth as well as premature discoloration.
  • certain types of solid (non-perforated) films used commercially for food packaging are undesirable, since these films do not allow for sufficient escape of moisture.
  • Other types of solid films may well allow for sufficient moisture transfer, but may not provide sufficient oxygen transfer to avoid dangerous anaerobic conditions resulting from mushroom respiration.
  • Previous attempts have also involved the use of perforated films that are provided with holes to avoid high moisture levels. Unfortunately, the presence of the holes sometimes contributed to excessive moisture loss and desiccation of mushroom tissues in proximity to the holes.
  • the invention relates to a method for extending freshness of Agaricus bisporus mushrooms.
  • the method includes providing a modified atmosphere in contact with Agaricus bisporus mushrooms.
  • the modified atmosphere includes from 14% to 18% by volume of oxygen and from 5% to 9% by volume of carbon dioxide.
  • the invention in another aspect, relates to a container for storing Agaricus bisporus mushrooms.
  • the container includes a set of walls defining an interior space and having a set of holes that are spaced to provide substantially even diffusion of respiration gases through the holes.
  • the holes provide an air flow rate, per ounce of Agaricus bisporus mushrooms to be stored within the container, in a range of 0.2 to 0.6 Standard Cubic Foot per Hour when a pressure differential of 5 inches of water is applied.
  • FIG. 1 through Fig. 4 illustrate storage bags that can be implemented in accordance with some embodiments of the invention.
  • Embodiments of the invention relate to improvements in storage of mushrooms that enhance their shelf-life, provide food safety, and preserve their appearance. Mushrooms that can benefit from these improvements include Agaricus bisporus mushrooms, whether washed or unwashed, and whether whole or sliced.
  • Some embodiments of the invention involve storage of fresh mushrooms in a modified atmosphere, which can be achieved through suitable management of levels of respiration gases.
  • management of respiration gases can involve controlling either of, or both, an oxygen level and a carbon dioxide level and, optionally, a Relative Humidity ("RH").
  • RH Relative Humidity
  • preservation of fresh mushrooms can be achieved by maintaining the level of oxygen within a desired range, such as from about 10% to about 20% (by volume), by maintaining the level of carbon dioxide within a desired range, such as from about 2.5% to about 12% (by volume), and, optionally, by maintaining the RH within a desired range, such as from about 87% to about 100% (in the absence of free liquid water).
  • the term "set” refers to a collection of one or more elements. Elements of a set can also be referred to as members of the set. Elements of a set can be the same or different. In some instances, elements of a set can share one or more common characteristics. [0016] As used herein, the terms “optional” and “optionally” mean that the subsequently described event or circumstance may or may not occur and that the description includes instances where the event or circumstance occurs and instances in which it does not.
  • fresh mushroom refers to a mushroom that retains a set of physical characteristics substantially comparable to those present at harvest. In some instances, a fresh mushroom refers to one that has not been heated, canned, or frozen to extend shelf-life.
  • freshness refers to a condition that is substantially comparable to that present at harvest.
  • freshness can refer to a condition that is acceptable to a consumer, such as a shopper at a retail location.
  • condition can be established by customer satisfaction surveys or by quantitative standards, such as those set out in the Examples that follow.
  • the term "storage” refers to a set of stages through which a mushroom passes between harvest until its consumption. These stages can include initial retention by a producer, a shipping process, retention by a retailer in a back room or on a retail shelf, and retention by a customer.
  • the term "retail location” refers to a site at which mushrooms are sold directly to a consumer.
  • An example of a retail location is a grocery store, where mushrooms are typically displayed and stored in a refrigerated setting.
  • substantially uncontrolled atmosphere refers to one in which there is a substantial absence of a control process for respiration gases, other than that which can result from misting or other wetting or from refrigeration.
  • levels of carbon dioxide and oxygen can be substantially comparable to levels present in the earth's normal atmosphere, namely less than 1% (by volume) of carbon dioxide and approximately 21% (by volume) of oxygen.
  • surrounding conditions may increase carbon dioxide level and reduce oxygen level to some extent, and it is contemplated that a substantially uncontrolled atmosphere encompasses such typical variations.
  • modified atmosphere refers to one in which either of, or both, an oxygen level and a carbon dioxide level differ from that present in a substantially uncontrolled atmosphere or the earth's normal atmosphere.
  • a modified atmosphere can include less than 21% (by volume) of oxygen and more than 1% (by volume) of carbon dioxide.
  • Optional control of RH can include providing a relatively high RH (e.g., at or above 87%) and the absence of free liquid water (e.g., water in the form of a mist or suspended droplets).
  • anaerobic condition refers to an atmosphere with an oxygen level less than 2% (by volume).
  • respiration gases refers to either one of, or both, carbon dioxide and oxygen, the former being generated by respiration, and the latter being consumed.
  • Water in the form of water vapor
  • respiration gases need not involve control over water vapor.
  • a washed mushroom refers to one that is processed to substantially remove surface debris after harvesting.
  • a washed mushroom can be subjected to an aqueous wash process using a set of aqueous solutions, such as including a set of agents to assist in dirt removal, preservation, bacterial suppression, or the like.
  • An aqueous solution can include pure water or water containing dissolved or suspended agents used in a wash process.
  • Other examples of aqueous solutions include suspensions, emulsions, and other water mixtures.
  • sliced mushroom refers to one that is cut after harvesting.
  • a sliced mushroom can be one that is cut into smaller pieces, such that an interior of a mushroom cap or stem is exposed at a location other than an initial point where the mushroom cap or stem was separated from a mushroom bed.
  • Cutting of mushrooms can occur after washing, although additional washing operations can also occur afterwards. In some instances, cutting of mushrooms is considered to occur after washing when at least one aqueous washing operation occurs prior to the cutting.
  • the term “container” refers to any object capable of holding or retaining another object, such as a set of mushrooms.
  • a "substantially gas-impervious" container can be one in which, in the absence of holes that allow for air flow, anaerobic conditions would occur over time (e.g., due to respiration of mushrooms and at a rate depending on temperature) if that container remains closed.
  • a container can have an internal volume larger than a volume of mushrooms stored in the container.
  • a hole refers to a channel or passageway that permits flow of one or more of the following: oxygen; carbon dioxide; and water vapor.
  • a hole can be a physical opening or perforation formed in a solid material, such as by cutting, plastic molding, or any other suitable process, or can be a pore of a porous or semi-porous membrane.
  • a hole can be formed in a wall of a container to provide for gas exchange between an interior and an exterior of the container.
  • the term "hole pattern" refers to an arrangement of a set of holes, such as their location, number, and size.
  • a hole pattern can include a set of holes that are spaced to provide "substantially even” diffusion of respiration gases through the holes into and out of a container.
  • Such substantially even diffusion can allow for some variation in levels of respiration gases within a container as mushrooms respire. Unevenness of respiration gas levels can result from non-uniform packing of mushrooms, irregular contact between the mushrooms, and differences in distance from a particular mushroom to a nearest hole through which diffusion can occur (relative to other mushrooms).
  • individual measurements e.g., at least 2 measurements
  • respiration gas levels at different locations within a container can differ from an average value for all measurements by no more than 20%, such as no more than 10% or no more than 5%.
  • SCFH Standard Cubic Foot per Hour
  • SCFH can be determined with reference to a "Standard Cubic Foot” or “SCF,” which is one cubic foot of air at standard conditions of temperature and pressure.
  • air flow can be measured in a RH range expected to be present in a container, such as 87% to 100%.
  • Certain embodiments of the invention can be used in conjunction with a wash process for storage of washed mushrooms.
  • An example of a wash process is described below, although it should be recognized that a variety of other wash processes can also be used.
  • the wash process described herein is desirable, since it can provide preservation characteristics in addition to washing. Further details related to this wash process can be found in U.S. Patent No. 6,500,476, issued on December 31, 2002, the disclosure of which is incorporated herein by reference in its entirety.
  • a wash process includes: (1) contacting mushrooms with an aqueous anti-microbial solution having a pH from about 10.5 to about 11.5; (2) contacting the mushrooms one or more times with an aqueous pH neutralizing buffer solution that includes an organic acid and a salt of an organic acid, wherein the solution is substantially free from erythorbic acid and sodium erythorbate; and (3) contacting the mushrooms one or more times with a solution that includes a browning inhibitor and a chelating agent.
  • the wash process can be viewed as including three distinct operational stages: (1) an anti-microbial stage; (2) a neutralization stage; and (3) an anti- browning stage.
  • the wash process uses a high pH solution as an antimicrobial treatment for whole or sliced mushrooms. This treatment can significantly reduce microbial load and associated bacterial decay and browning of mushroom tissue.
  • the wash process includes a neutralization stage that is performed following exposure to the high pH solution.
  • the wash process also includes an anti-browning stage to address enzymatic browning.
  • the anti-browning stage can incorporate an anti-browning solution including an anti-oxidant or browning inhibitor, such as calcium, to maintain cellular tissue and to enhance browning inhibition.
  • Ethylenediaminetetraacetic acid can be used to provide further browning inhibition.
  • the wash process can be more cost effective by reducing depletion of the relatively expensive anti-browning solution.
  • the anti-microbial stage of the wash process can involve contacting mushrooms with an anti-microbial buffer solution having a pH from about 10.5 to about 11.5.
  • an anti-microbial buffer solution having a pH from about 10.5 to about 11.5.
  • a wide variety of compounds can be used alone, or in combination, in this solution to attain the desired pH, such as sodium bicarbonate, sodium carbonate, and sodium hydroxide.
  • a combination of sodium bicarbonate and sodium carbonate is desirable.
  • About 0.3% to about 0.5% (by weight) of sodium bicarbonate and about 0.05% to about 0.10% (by weight) of sodium carbonate can be particularly satisfactory.
  • an initial contact with the anti-microbial buffer solution can be carried out for about 20 to about 40 seconds at an ambient temperature of about 25 0 C.
  • the mushrooms can be contacted one or more times with at least one aqueous pH neutralizing buffer solution including an organic acid and a salt of an organic acid, while being substantially free from erythorbic acid and sodium erythorbate.
  • This neutralization stage is carried out to reduce the pH of the mushrooms to substantially their normal pH, and can be accomplished by applying the buffer solution via any conventional means, such as by dipping, spraying, or cascading.
  • the buffer solution has a pH of about 3.0 to about 5.0.
  • Acids and bases used for preparation of the salt can be weak acids and bases, such as citric acid and sodium citrate.
  • a 0.1 N solution of citric acid having a pH of about 3.5
  • Other examples of organic acids include malic, acetic, phosphoric, and lactic acids.
  • Contacting time can vary, for example, with the pH of the mushrooms after the anti-microbial stage and volume of the buffer solution, and can range from about 10 to about 30 seconds.
  • the anti-browning stage of the wash process can involve treating the mushrooms one or more times with at least one solution including a browning inhibitor and a chelating agent.
  • browning inhibitors can be used to retard the effect of tyrosinase.
  • These browning inhibitors include reducing agents, such as sodium erythorbate, erythorbic acid, ascorbic acid, and calcium ascorbate.
  • chelating agents that have a high affinity for copper can be used. These can include, for example, polyphosphates such as sodium hexametaphosphate and others currently approved for use on fruits and vegetables and that are categorized by the Food and Drug Administration as Generally Recognized As Safe (“GRAS"). Calcium disodium EDTA can also be particularly satisfactory for certain applications.
  • the solution used in the anti- browning stage can also include calcium chloride.
  • the pH of individual solutions can be monitored for the purpose of maintaining an optimum pH. Also, the concentration of sodium erythorbate can be monitored for enhancing inhibition of enzymatic browning of mushrooms.
  • the wash process can be implemented as a continuous process in which mushrooms are introduced into a first tank and conveyed through each stage with reduced damage, reduced browning, and reduced depletion of active ingredients.
  • Solutions of sodium bicarbonate and sodium carbonate can be adjusted with sodium hydroxide to achieve a high pH in a first stage and maintained at a temperature of at least about 25°C.
  • the pH of the mushrooms can be rapidly adjusted to about 6.5, which is more physiologically acceptable for the mushrooms. This rapid reduction in pH can be accomplished during a second stage of the process or as part of a rinsing operation.
  • the rinsing operation can occur in a tank that contains a citrate buffer made from an organic acid and a salt of an organic acid and that is at ambient temperature.
  • the mushrooms can remain in the second stage for no more than about 10 to about 30 seconds.
  • the mushrooms can then be transported by a conveyor with reduced submersion depth (e.g., to reduce uptake of solution) to a third stage.
  • a solution used in the third stage can be maintained at ambient temperature and can include sodium erythorbate, calcium chloride, and EDTA as a treatment for enzymatic browning.
  • the mushrooms can remain in this solution for about 20 to about 40 seconds.
  • the total immersion or solution exposure time during the three stage process can be limited to about 50 to about 110 seconds.
  • This modified atmosphere can involve a reduced level of oxygen and an elevated level of carbon dioxide relative to those present in a substantially uncontrolled atmosphere or the earth's normal atmosphere.
  • this modified atmosphere can include an oxygen level within a range of about 10% to about 20% (by volume), such as from about 14% to about 18% or from about 15% to about 17%, and a carbon dioxide level within a range of about 2.5% to about 12% (by volume), such as from about 5% to about 9% or from about 6% to about 8%.
  • this modified atmosphere can also involve controlling the RH to be in a range of about 87% to about 100%, such as from about 88% to about 94% or from about 88% to about 92% (in the absence of free liquid water).
  • a modified atmosphere can be achieved in a variety of ways.
  • containers in the form of flexible storage bags or hard clam-shell packagings can be used to provide the desired modified atmosphere. This can be achieved by controlling gas flow into and out of a container by using a set of holes, by using a set of permeable or semi-permeable membranes, or both.
  • mushrooms can be sold loose so that customers can select a desired amount of mushrooms.
  • the mushrooms can be positioned in a container with a lid that automatically closes, with a modified atmosphere being pumped into the container from a compressed gas tank or from an atmospheric extraction device to maintain the desired modified atmosphere.
  • a container can be implemented to achieve a steady-state, modified atmosphere by providing a set of holes to control the rate of gas exchange between an interior of the container and an ambient atmosphere surrounding the container.
  • An atmosphere inside the container typically starts with normal oxygen and carbon dioxide levels and the RH of an ambient atmosphere at which mushrooms are placed into the container.
  • the atmosphere inside the container then typically changes over time as the mushrooms respire, with the level of oxygen decreasing and the levels of carbon dioxide and water vapor increasing. Concentration gradients can develop between the interior of the container and the ambient atmosphere. These concentration gradients on two sides of the holes can cause respiration gases to diffuse through the holes.
  • oxygen can enter to replace what has been used up by cellular respiration, while carbon dioxide and water vapor, which have accumulated as a result of cellular respiration, can exit.
  • steady-state levels of respiration gases can be reached inside the container, with specific levels depending on the amount of the mushrooms present to produce and use up respiration gases and an area of the holes to allow gas exchange.
  • a container for storage of mushrooms is typically perforated.
  • holes in the form of physical openings can be provided in a container that would otherwise restrict water vapor movement and exchange of oxygen and carbon dioxide with an ambient atmosphere.
  • the holes can provide for sufficient replenishment of oxygen and discharge of carbon dioxide to avoid anaerobic conditions.
  • Control of a total hole area by selecting the number and size of the holes can allow appropriate steady-state conditions to be reached.
  • the desired steady-state conditions can also be achieved by using a permeable or semi-permeable membrane in combination with the holes.
  • a hole pattern can be formed in a wall or multiple walls of a container, such that there is gas exchange between most or all interior portions of the container and an ambient atmosphere.
  • the holes can be substantially uniformly spaced around the container. However, such uniform spacing is not required in all applications.
  • a range of hole patterns can be used, since diffusion of respiration gases can be relatively rapid and can account for variations in spacing of holes.
  • a concentration gradient can develop to facilitate internally generated respiration gases to diffuse to certain ones of the holes that are located further away, while oxygen can diffuse inwardly in a similar manner.
  • a series of holes along a line in a wall of a container can provide adequate uniformity of gas exchange.
  • Such lines of holes can be relatively easy to manufacture when the container is, for example, a flexible film storage bag.
  • holes spaced in a two- dimensional array on a surface can also be satisfactory, and can be readily manufactured by a number of techniques. Many satisfactory hole patterns can space a set of holes such that a distance from any mushroom to a nearest hole is no greater than about one third of a characteristic dimension (e.g., a length) of a container, such as no more than about one fourth of the characteristic dimension.
  • a characteristic dimension e.g., a length
  • absolute distances between a mushroom and a nearest hole can be less than about 60 mm, such as less than about 40 mm or less than about 20 mm. These distances can be maintained while varying a shape of a container or a weight of mushrooms present. In the case of larger distances, specific arrangement of interior geometry and free gas volumes (e.g., by providing shelves in a large container that provide layers of mushrooms with spaces between layers) can also provide satisfactory results.
  • a forced-air-flow measurement technique can be used to select a hole pattern to provide desired overall diffusion rates. Forced-air-flow measurements can be bas ed on Graham's law of diffusion, which states that, under the same conditions of temperature and pressure, rates of diffusion for gases are inversely proportional to the square roots of their molar masses:
  • This same formula can be used to determine relative rates of effusion, namely a process by which a gas under pressure escapes from a compartment by passing through a small opening. Accordingly, a measurement of a rate of effusion can be used to determine a rate of diffusion of a mixture of gases, as relative diffusion rates for various species of the gas mixture can be related to relative effusion rates. An actual diffusion rate for an individual species of the gas mixture is typically proportional to its measured effusion rate under specified conditions of pressure and, once measured, can be used to determine an appropriate hole pattern for mushroom storage. [0045] An estimate of a diffusion rate satisfactory for the practice of some embodiments of the invention can be determined by measuring a rate of air flow into or out of a container with a given hole pattern and under specified pressure conditions.
  • This flow rate can take into consideration a weight of mushrooms that will be present in the container, as larger amounts of mushrooms can produce larger amounts of respiration gases and, thus, can require a larger hole area to handle a higher diffusion rate.
  • This desirable range can be relatively insensitive to normal variations in temperature and ambient atmospheric pressure, although it can be assumed that, testing is performed at or close to standard conditions of 2O 0 C and 1 atmosphere.
  • a container can be implemented based on this desirable range (e.g., 4 mm 2 of open area for one standard mushroom package size) so as to have an oxygen diffusion rate on the order of, for example, 150 cubic centimeters per hour.
  • a combination of size, number, and location of a set of holes can be selected to achieve a desired steady-state, modified atmosphere.
  • a number and size of the holes can be selected to provide from about 0.05 to about 1.5 mm 2 of open area per ounce of mushrooms, such as from about 0.08 to about 0.20 mm 2 or about 0.125 mm 2 (+/- 10%) of open area per ounce of mushrooms.
  • a range of one to six holes per ounce of mushrooms, with each hole having a characteristic dimension (e.g., diameter) from about 150 to about 600 ⁇ m, can be located in a set of walls of a container.
  • a set of holes can be located, at least in part, in a header area away from mushrooms to create a gradient of high to low RH. This gradient provides desired water vapor transmission and maintains a desired RH surrounding the mushrooms.
  • a set of holes can also be located near the mushrooms, particularly in the case of a larger container where a void volume can be at a distance from the mushrooms at a bottom of the container.
  • This combination of size and number of holes per unit weight of mushrooms (along with their location) can allow desired levels of oxygen, carbon dioxide, and RH to develop in a void volume (e.g., a headspace) of the container during storage. Diffusion within the container can ensure relatively even levels of oxygen, carbon dioxide, and RH throughout the container.
  • Hole dimension e.g., diameter if round: 150-600 ⁇ m or 200-300 ⁇ m
  • Hole dimensions e.g., width x length if oblong: 150 x 200-300 ⁇ m or 150 x 250 ⁇ m
  • Flow rate per hole 0.15-0.30 SCFH at a pressure of 5 inches water
  • Flow rate per bag 2.0-18 SCFH at a pressure of 5 inches of water
  • Flow rate per oz of mushrooms 0.2-0.6 SCFH or 0.3-0.45 SCFH at a pressure of 5 inches of water
  • Fig. 1 through Fig. 4 illustrate storage bags 100, 200, 300, and 400 that can be implemented in accordance with some embodiments of the invention.
  • the storage bags 100, 200, 300, and 400 are illustrated as flat polymeric films or sheets prior to folding and sealing of their edges.
  • the storage bag 100 is implemented as a "lay-down" bag, namely one with a normal storage position that is substantially horizontal, and can hold up to about 4 ounces of mushrooms.
  • the storage bag 100 has a hole pattern including a first set of perforations 102 and a second set of perforations 104, which are arranged in a "staggered" configuration on opposite sides of the storage bag 100 upon folding and sealing.
  • the storage bag 200 is implemented as a "stand-up" bag, namely one with a normal storage position that is substantially vertical, and can hold up to about 8 ounces of mushrooms.
  • the storage bag 200 has a hole pattern including a first set of perforations 202 and a second set of perforations 204, which are arranged in a "staggered" configuration on opposite sides of the storage bag 200 upon folding and sealing.
  • the storage bag 300 illustrated in FIG. 3 is implemented as a "stand-up" bag.
  • the storage bag 300 also has a hole pattern including a first set of perforations 302 and a second set of perforations 304, which are arranged in a "staggered" configuration on opposite sides of the storage bag 300 upon folding and sealing.
  • the storage bag 400 is implemented as a "lay-down" bag, and can hold up to about 40 ounces of mushrooms.
  • the storage bag 400 has a hole pattern including a first set of perforations 402 and a second set of perforations 404, which [0047] Table 1 below sets forth design parameters for containers implemented in accordance with some embodiments of the invention:
  • Hole dimension e.g., diameter if round: 150-600 ⁇ m or 200-300 ⁇ m
  • Hole dimensions e.g., width x length if oblong: 150 x 200-300 ⁇ m or 150 x 250 ⁇ m
  • Flow rate per bag 2.0-18 SCFH at a pressure of 5 inches of water
  • Flow rate per oz of mushrooms 0.2-0.6 SCFH or 0.3-0.45 SCFH at a pressure of 5 inches of water
  • Fig. 1 through Fig. 4 illustrate storage bags 100, 200, 300, and 400 that can be implemented in accordance with some embodiments of the invention.
  • the storage bags 100, 200, 300, and 400 are illustrated as flat polymeric films or sheets prior to folding and sealing of their edges.
  • the storage bag 100 is implemented as a "lay-down" bag, namely one with a normal storage position that is substantially horizontal, and can hold up to about 4 ounces of mushrooms.
  • the storage bag 100 has a hole pattern including a first set of perforations 102 and a second set of perforations 104, which are arranged in a "staggered" configuration on opposite sides of the storage bag 100 upon folding and sealing.
  • the storage bag 200 is implemented as a "stand-up" bag, namely one with a normal storage position that is substantially vertical, and can hold up to about 8 ounces of mushrooms.
  • the storage bag 200 has a hole pattern including a first set of perforations 202 and a second set of perforations 204, which are arranged in a "staggered" configuration on opposite sides of the storage bag 200 upon folding and sealing.
  • the storage bag 300 illustrated in FIG. 3 is implemented as a "stand-up" bag.
  • the storage bag 300 also has a hole pattern including a first set of perforations 302 and a second set of perforations 304, which are arranged in a "staggered" configuration on opposite sides of the storage bag 300 upon folding and sealing.
  • the storage bag 400 is implemented as a "lay-down" bag, and can hold up to about 40 ounces of mushrooms.
  • the storage bag 400 has a hole pattern including a first set of perforations 402 and a second set of perforations 404, which
  • moisture management can become a greater issue when an amount of mushrooms placed in a container exceeds a certain threshold, such as about 16 ounces (although similar considerations can also apply for smaller amounts of mushrooms).
  • a certain threshold such as about 16 ounces (although similar considerations can also apply for smaller amounts of mushrooms).
  • the container is implemented as a "stand-up" bag, the mushrooms can tend to clump towards a bottom of the container, which can cause bulging and increased cross-section or density of the mushrooms within the container.
  • This increased cross-section may not significantly impede exchange of oxygen and carbon dioxide, but can create an undesirable increase in moisture level within the package. In some instances, this increase in moisture level may not be adequately addressed by adjusting a hole pattern, without disturbing desired levels of oxygen and carbon dioxide.
  • a container can be implemented as a "lay-down" bag so as to control a maximum depth of mushrooms within the container.
  • a container can be implemented using a film or a laminate of films that provide a desired Moisture Vapor Transmission Rate ("MVTR").
  • MVTR Moisture Vapor Transmission Rate
  • a hole pattern can be formed in the film or laminate of films to maintain desired levels of oxygen and carbon dioxide.
  • Examples of desirable films include polymeric films having a MVTR in the range of about 0.3 to about 2.0 g/m 2 .24 hr.atm, such as from about 0.4 to about 1.5 g/m 2 .24 hr.atm (as determined by procedures specified by the American Society for Testing and Materials).
  • Examples of polymeric films include those formed of polyethylene, polypropylene, polyester, polylactic acid, polyethylene terephthalate, Nylon, or combinations thereof. Table 2 below sets forth specific examples of laminates that can be used to provide satisfactory results.
  • Hybrid off-white Agaricus bisporus mushrooms were used for testing. Because of variability in commercially grown mushrooms, all tests were conducted on mushrooms produced and harvested under commercial conditions to ensure that the tests would provide results indicative of use in commercial settings. No grading was done beyond conventional protocols. However, tests were completed on a range of maturities and harvest numbers (also referred to as "break” or "flush” in the mushroom industry). Flush 1, 2, and 3 exhibited different quality and shelf-life characteristics. Testing was generally conducted using second break mushrooms. However, testing was also conducted on other breaks and quality of mushrooms to confirm that the general protocols would work on a range of mushrooms. Harvested mushrooms were stored at about 4°C (or about 38-42 0 F) prior to processing.
  • Effectiveness of different packaging for maintaining whiteness and texture was determined by measuring a degree of discoloration of mushrooms on a daily interval against a
  • Perforated bags were manufactured from either linear low density polyethylene (1.75 mil thickness, food-service-size bags) or from a laminate (2.0 mil polyethylene and 0.48 mil polyethylene terephthalate). Holes were formed using a laser punch. Hole patterns included a number of rows (typically 3 rows per bag and typically 10 holes per row). In some instances, holes were taped over to provide a desired number of holes at a desired location in a bag. Holes were also placed at different distances from a top of a bag, as further described below. Holes were generally oblong (e.g., oval) rather than round. Hole size was generally about 150 x 250 ⁇ m in tests conducted in the examples below. Hole number ranged between 15 and 100 holes per bag, depending on a weight and surface area of a bag. Characteristics of resulting bags are set forth in the following Table 3.
  • XxYxZ refers to three rows of holes, with X holes in a first row, Y holes in a second row, and Z holes in a third row.
  • the hole patterns set forth in Table 3 yielded a total open area per bag of 0.4 to 4.0 mm 2 , and exhibited a flow rate per hole between about 0.15 and about 2.0 SCFH at a pressure differential of 5 inches of water. A till that was used for comparison purposes had 61.33 mm 2 of open area per container.
  • the following sets forth a compilation of data from a number of different perforated bags into 3 categories based on measured levels of carbon dioxide in a headspace.
  • the three categories are: (1) lower than a range found to be useful for carbon dioxide levels; (2) in the useful range for carbon dioxide levels; and (3) higher than the useful range for carbon dioxide levels.
  • Mushrooms were prepared and packaged as described above. Evaluations were made, and respiration gases were measured at 3, 4, 5, 6, 7, and 8 days post-processing. Table 5 below sets forth a summary of data at 8 days.
  • Desirable hole patterns allowed headspace equilibrium to be achieved in less than 24 hr.
  • Mushrooms were harvested and prepared as described above. The results shown below relate to 8 ounce bags, although results for 10 ounce bags were similar. To simulate distribution conditions, the mushrooms were stored at 42 0 F. Composition of an atmosphere surrounding the mushrooms reached equilibrium within 24 hr, and a similar headspace trend was observed from day 1 through day 6.
  • mushrooms can be exposed to higher than desirable temperatures.
  • mushrooms were harvested and handled as previously described and held at an elevated temperature of 42 0 F.
  • a bag with 20 or 6-8 perforations was used to store 8 ounces of mushrooms, while a bag with 24 perforations was used to store 10 ounces of mushrooms.
  • Table 9 below sets forth results at 5 days.
  • the quality of mushrooms can vary within and over different harvests. Mushrooms were harvested and handled as previously described. In this example, good quality (at harvest) and inferior quality (at harvest) mushrooms were packaged in perforated bags, and compared with mushrooms of similar quality that were packaged in tills. All mushrooms were maintained at 38 0 F. Results were monitored over 5 days. To simulate commercial applications, 8 and 10 ounces of mushrooms were packaged.
  • Benefits of a modified atmosphere for maintaining freshness of inferior quality (at harvest) mushrooms were greater than those for good quality (at harvest) mushrooms. The greatest impact observed was for gill color (in the case of whole mushrooms) and stem elongation. As in other examples, the benefits are believed to be at least partly associated with higher levels of carbon dioxide.
  • Tests were performed to determine whether a shelf-life of unwashed mushrooms would benefit from a modified atmosphere and whether the unwashed mushrooms would exhibit, due to lack of exposure to water, improved shelf-life over that of washed mushrooms.
  • Tests were performed on bags formed of three different materials, namely polyethylene (PE), polyethylene terephthalate (PET), and high-clarity, polyolefm (Clysar® film). Bags of two sizes were used: (1) 40 ounce bags had 34 perforations (200 ⁇ m) per row and 4 rows per bag; and (2) 24 ounce bags had 25 perforations (200 ⁇ m) per row and 4 rows per bag. Sliced mushrooms were placed in the bags, and levels of respiration gases were measured in a headspace and a body portion of each bag. Table 12 below sets forth results at days 6, 7, and 8.
  • Tests were performed on bags formed of three different materials, namely polyethylene (PE), polyethylene terephthalate (PET), and high-clarity, polyolefin (Clysar® film). Bags of two sizes were used: (1) 40 ounce bags had 28 perforations (200 ⁇ m) per row and 4 rows per bag; and (2) 24 ounce bags had 18 perforations (200 ⁇ m) per row and 4 rows per bag. Sliced mushrooms were placed in the bags, and levels of respiration gases were measured in a headspace and a body portion of each bag. Table 13 and Table 14 below set forth results at day 3.
  • PE polyethylene
  • PET polyethylene terephthalate
  • Clysar® film high-clarity, polyolefin

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Toxicology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Evolutionary Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

L'invention concerne une méthode pour prolonger la fraîcheur de champignons Agaricus bisporus. Dans un mode de réalisation, la méthode de l'invention consiste à mettre en contact les champignons Agaricus bisporus avec une atmosphère modifiée. Cette atmosphère modifiée comprend 14 à 18 % en volume d'oxygène et 5 à 9 % en volume de dioxyde de carbone.
EP06816761A 2005-10-07 2006-10-06 Appareil, systeme et methode pour stocker des champignons Withdrawn EP1940253A4 (fr)

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US72514005P 2005-10-07 2005-10-07
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CN102144657A (zh) * 2010-03-12 2011-08-10 国家农产品保鲜工程技术研究中心（天津） 双孢菇的冰温气调保鲜方法
US8338347B2 (en) * 2010-09-09 2012-12-25 Mareya Shawki Ibrahim System for reducing bacteria on unprocessed food surfaces while extending shelf life
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WO2007044835A3 (fr) 2007-06-28
AU2006302100A1 (en) 2007-04-19
EP1940253A4 (fr) 2011-11-30
US20080093241A1 (en) 2008-04-24
WO2007044835A2 (fr) 2007-04-19
CA2624628A1 (fr) 2007-04-19

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