TY  - JOUR
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Klaus, Anita
AU  - Cheng, Acga
AU  - Salis, Shardana Aiga
AU  - Halim-Lim, Sarina Abdul
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4933
AB  - Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O-2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O-2) and high nitrogen packaging (HNP: 85 per cent N-2, 15 per cent O-2). All samples were stored at 4 C-o for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p lt 0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour-odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer's acceptance.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging
EP  - 1883
IS  - 8
SP  - 1871
VL  - 121
DO  - 10.1108/BFJ-06-2018-0408
ER  - 

@article{
author = "Wan-Mohtar, Wan Abd Al Qadr Imad and Klaus, Anita and Cheng, Acga and Salis, Shardana Aiga and Halim-Lim, Sarina Abdul",
year = "2019",
abstract = "Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O-2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O-2) and high nitrogen packaging (HNP: 85 per cent N-2, 15 per cent O-2). All samples were stored at 4 C-o for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p lt 0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour-odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer's acceptance.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging",
pages = "1883-1871",
number = "8",
volume = "121",
doi = "10.1108/BFJ-06-2018-0408"
}

Wan-Mohtar, W. A. A. Q. I., Klaus, A., Cheng, A., Salis, S. A.,& Halim-Lim, S. A.. (2019). Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 121(8), 1871-1883.
https://doi.org/10.1108/BFJ-06-2018-0408

Wan-Mohtar WAAQI, Klaus A, Cheng A, Salis SA, Halim-Lim SA. Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging. in British Food Journal. 2019;121(8):1871-1883.
doi:10.1108/BFJ-06-2018-0408 .

Wan-Mohtar, Wan Abd Al Qadr Imad, Klaus, Anita, Cheng, Acga, Salis, Shardana Aiga, Halim-Lim, Sarina Abdul, "Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging" in British Food Journal, 121, no. 8 (2019):1871-1883,
https://doi.org/10.1108/BFJ-06-2018-0408 . .