Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using...

In this study, the effects of different packaging conditions on the quality of button mushrooms and some its chemical properties (pH and TSS) using an e-nose system equipped with ten sensors have been investigated. The button mushrooms were packaged using two types of films in two atmospheric modes. They were stored at 25 and 4 °C for ten days. During the storage, they were tested every other day. The results showed a mild increase in pH levels in all treatments during the ten days. Changes in TSS in ordinary polyethylene film-packed samples and ambient atmosphere at room temperature showed the highest value. Moreover, investigating the sensor response during the storage period showed that the most significant changes in the response of all sensors occurred in samples packed with polyethylene film and ambient atmosphere at 25 °C. Also, the scoring diagram of principal component analysis (PCA) showed that the completely distinct groups were detectable at two temperatures, two packaging films, and two different packaging atmosphere. At the same time, there was an overlap between the groups in six storage times. The support vector machine (SVM-C) and artificial neural network (ANN)classified the samples with 81 and 66% accuracy in six different storage times. The values of R ² for predicting TSS and pH using PLS (partial least squares regression), MLR (multiple linear regression) and PCR (principal component regression) ranged between 51 and 68 and 54-59%, respectively, however prediction of TSS had a higher accuracy.