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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FALL 2015 , Volume 12 , Number 48; Page(s) 61 To 70.
 
Paper: 

THE EFFECT OF ACTIVE PACKAGING BY POLYVINYL CHLORIDE FILM ON THE MARKETABILITY OF BUTTON MUSHROOM

 
 
Author(s):  KARIMI N., MOSHARRAF L.*
 
* AGRICULTURAL ENGINEERING RESEARCH DEPARTMENT
 
Abstract: 

Active packaging is one of the innovative concepts in food packaging that has been used for controlling environmental parameters such as moisture content in the package. In this study the quality and quantity characteristics of button mushroom were investigated by color, maturity index, opening caps and weight loss after the storage at refrigerator temperature (5±2oC). The treatments included packaging film at two levels: (clear PVC box and stretch PVC), moisture absorber at four levels: and storage time at five levels: (0, 4, 8, 12 and 16 days). Four moisture absorber treatments were included: the first treatment containing silica gel 1.25 g, the secondary treatment silica gel 2.5 g, the third treatment only spongy foam, the forth treatment containing silica gel 1.25 g and spongy foam. The analyses showed that the stretch PVC in comparison to clear PVC films had the lowest open cap mushroom and weight loss. Silica gel (1.25g) treatment and only foam treatment with stretch PVC film had the lowest open cap. The sensorial evaluation showed there was no significant difference between treatments in terms of maturity index. In terms of cap color, judges preferred button mushrooms treatments by silica gel (1.25 g) with clear PVC box and Silica gel (1.25g) with stretch PVC treatments and there were significant differences between them and other treatments.

 
Keyword(s): ACTIVE PACKAGING, POLYVINYL CHLORIDE, SILICA GEL, SPONGY FOAM, BUTTON MUSHROOM
 
 
References: 
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Click to Cite.
APA: Copy

KARIMI, N., & MOSHARRAF, L. (2015). THE EFFECT OF ACTIVE PACKAGING BY POLYVINYL CHLORIDE FILM ON THE MARKETABILITY OF BUTTON MUSHROOM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(48), 61-70. https://www.sid.ir/en/journal/ViewPaper.aspx?id=403004



Vancouver: Copy

KARIMI N., MOSHARRAF L.. THE EFFECT OF ACTIVE PACKAGING BY POLYVINYL CHLORIDE FILM ON THE MARKETABILITY OF BUTTON MUSHROOM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May09];12(48):61-70. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403004



IEEE: Copy

KARIMI, N., MOSHARRAF, L., 2015. THE EFFECT OF ACTIVE PACKAGING BY POLYVINYL CHLORIDE FILM ON THE MARKETABILITY OF BUTTON MUSHROOM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(48), pp.61-70. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403004.



 
 
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