sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres

Summary The effect of modified atmospheres, generated by using different packaging films, on the quality of sliced mushrooms was evaluated. The carbon dioxide and oxygen content inside the packages as well as the colour, texture, weight loss, sensory attributes, mesophiles, psychrotrophs, Pseudomonas fluorescens, faecal coliforms, Escherichia coli and anaerobic spores were determined. Modified atmospheres containing 2.5% CO2 and 10–20% O2 reduced the microbial counts and improved the mushrooms’ appearance when compared with an air atmosphere. Modified atmospheres containing 15% CO2 and