Research: Effect of cinnamic acid and MAP on storage life of oyster mushrooms

The shelf life of oyster mushrooms is short and deteriorates rapidly due to browning and microbial infestations. Polyphenol oxidae is the enzyme responsible for the browning. Researchers at the University of Kelaniya in Sri Lanka used cinnamic acid treatment and modified atmosphere packaging (MAP) to extend the storage life of oyster mushrooms. After 7 days the product started to deteriorate in the controls and some treated samples. Mushrooms treated with cinnamic acid concentration and packed in polyethylene bags and stored at 4°C maintained the organoleptic properties up to 11 days. An article about the research is published in the Journal of Science of the University of Kelaniya Sri Lanka.
Click here for the article (630 kB).

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