foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-3-427-437foodsyst-573Research ArticleСтатьиThe influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) qualityВлияние условий хранения на динамику физико-химических маркёров качества шампиньонов (Аgaricus bisporus)https://orcid.org/0000-0002-7857-6785ПосокинаН. Е.PosokinaN. E.

Посокина Наталья Евгеньевна — кандидат технических наук, заведующая лабораторией, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–926–367–75–07

Natalia E. Posokina - Candidate of Technical Sciences, Head of the Laboratory of Food Canning Technology

78, Shkol'naya Str., Vidnoe, 142703, Moscow region,

Tel.: +7–926–367–75–07

n.posokina@fncps.ruhttps://orcid.org/0000-0001-7485-0698БессарабО. В.BessarabO. V.

Бессараб Ольга Владимировна — старший научный сотрудник, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–963–726–13–27

Olga V. Bessarab -  Senior Researcher, Laboratory of Food Canning Technology

78, Shkol'naya Str., Vidnoe, 142703, Moscow region 

Tel.: +7–963–726–13–27

o.bessarab@fncps.ruhttps://orcid.org/0000-0001-7247-7519КарастояноваО. В.KarastoyanovaO. V.

Карастоянова Ольга Вячеславовна — научный сотрудник, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–926–784–77–30

Olga V. Karastoyanova - Researcher, Laboratory of Food Canning Technology

78, Shkol'naya Str., Vidnoe, 142703, Moscow region 

Tel.: +7–926–784–77–30

o.karastoianova@fncps.ruhttps://orcid.org/0000-0002-4108-5835КоровкинаН. В.KorovkinaN. V.

Коровкина Надежда Вячеславовна — лаборант- исследователь, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–977–447–73–45

Nadezhda V.  Korovkina - Laboratory Assistant-Researcher, Laboratory of Food Canning Technology

78, Shkol'naya Str., Vidnoe, 142703, Moscow region

Tel.: +7–977–447–73–45

n.korovkina@fncps.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияAll-Russian Scientific Research Institute of Preservation TechnologyRussian Federation20242410202473427437Copyright © Posokina N.E., Bessarab O.V., Karastoyanova O.V., Korovkina N.V., 20242024Посокина Н.Е., Бессараб О.В., Карастоянова О.В., Коровкина Н.В.Posokina N.E., Bessarab O.V., Karastoyanova O.V., Korovkina N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/573

Agaricus bisporus are the most common cultivated mushrooms. Champignons are a source of chitin, glycogen and minerals, and also have attractive organoleptic properties. Physicochemical and organoleptic characteristics of fresh Agaricus bisporus undergo significant changes during storage due to moisture transpiration, respiration and oxidative processes. The purpose of this work was to study the influence of storage conditions of cultivated champignons with unstained cap epithelium on the dynamics of their physicochemical parameters, as well as its relationship with changes in organoleptic parameters. The mushrooms were stored in refrigerated chambers at a constant temperature of +2 °C and +6 °C in polypropylene trays placed in bags made of biaxially oriented polypropylene (BOPP) perforated film and polyethylene (PE) film without perforation. Under all storage conditions studied, the nature of the dynamics of physicochemical parameters was close to linear (with the exception of the humidity of fruiting bodies when stored in PE film) — the calculated values of the Pearson correlation coefficient ranged from 0.67 to 0.97. Using two-factor analysis of variance, the influence of both packaging material and storage temperature on the dynamics of soluble solids content and mushroom tissue density was confirmed. When stored in PE film without perforation, a more intense negative dynamics of these criteria was observed compared to storage in perforated BOPP film. The identified difference is explained by the fact that in packaging made of PE film without perforation, conditions for anaerobic respiration were formed by the end of storage — the oxygen content decreased from 20.5% to 1.5–2.5%, which also contributed to the activation of decay processes. With increasing storage temperature, a more intense change in physicochemical parameters was observed, which was associated with an increase in metabolic rate. The relationship between the dynamics of all studied physicochemical quality markers and the dynamics of sensory assessments (with the exception of the marker "content of soluble solids" when stored in a perforated BOPP film at a temperature of 2 °C) has been statistically confirmed. Based on the results of the studies, the applicability of the criteria “humidity of fruiting bodies”, “content of soluble dry substances” and “density of fungal tissue” as markers for assessing the quality of cultivated Agaricus bisporus was confirmed.

Agaricus bisporus являются наиболее распространёнными среди культивируемых грибов. Шампиньоны являются источником хитина, гликогена и минеральных веществ, а также обладают привлекательными органолептическими свойствами. Физико-химические и органолептические показатели свежих Agaricus bisporus при хранении претерпевают значительные изменения вследствие транспирации влаги, дыхания и окислительных процессов. Целью настоящей работы являлось исследование влияния условий хранения культивируемых шампиньонов с неокрашенным эпителием шляпки на динамику их физико-химических показателей, а также её взаимосвязь с изменением органолептических показателей. Грибы хранили в холодильных камерах при постоянных температурах +2°C и +6°C в полипропиленовых лотках, помещённых, в пакеты из двуосноориентированной полипропиленовой (BOPP) перфорированной плёнки и полиэтиленовой (PE) плёнки без перфорации. При всех исследованных условиях хранения характер динамики физико-химических показателей близок к линейному (за исключением влажности плодовых тел при хранении в РЕ‑плёнке) — рассчитанные значения коэффициента корреляции Пирсона составляют от 0,67 до 0,97. Посредством двухфакторного дисперсионного анализа подтверждено влияние как упаковочного материала, так и температуры хранения на динамику содержания растворимых сухих веществ и плотности ткани гриба. При хранении в РЕ‑плёнке без перфорации наблюдается более интенсивная отрицательная динамика этих критериев по сравнению с хранением в перфорированной BOPP‑плёнке. Выявленное различие объясняется тем, что в упаковке из PE‑плёнки без перфорации к концу хранения формируются условия для анаэробного дыхания — содержание кислорода снижается с 20,5% до 1,5–2,5%, что также способствует активации процессов гниения. При повышении температуры хранения наблюдается более интенсивное изменение физико-химических показателей, что связано с увеличением скорости метаболизма. Статистически подтверждена взаимосвязь динамики всех исследованных физико-химических маркёров качества с динамикой сенсорных оценок (за исключением маркёра «содержание растворимых сухих веществ» при хранении в перфорированной BOPP‑плёнке при температуре 2°C). По результатам проведённых исследований подтверждена применимость критериев «влажность плодовых тел», «содержание растворимых сухих веществ» и «плотность ткани гриба» в качестве маркёров для оценки качества культивируемых Agaricus bisporus.

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The authors declare that there are no conflicts of interest present.