Ias Marroha Doli Siregar, Filli Pratama, Basuni Hamzah


White oyster mushroom is a type of food that is easily damaged (a highly perishable food). This study aimed to determine the rate of change in texture, color, volatile compounds, and amino acid composition in white oyster mushrooms during storage at various temperatures and CO2 concentrations. The research design used was a Factorial Complete Randomized Design (FCRD), with a storage temperature treatment (A) consisting of three levels, namely A1 (10 ± 2 °C), A2 (20 ± 2 °C), A3 (30 ± 2 °C) and treatment of adding CO2 gas (B) consisting of four levels, namely B0 (control), B1 (20%), B2 (30%), and B3 (40%). Tukey HSD carried out the treatment that was significantly different at a 5% level. The results showed that the order of the quality decline reaction of the white oyster mushrooms was order one. The best treatment for storing the white oyster mushrooms with a MAP method of PE packaging was the addition of 30% CO2 at a storage temperature of 10 °C. The major volatile compounds in fresh white oyster mushrooms were 3-Octanone (44.54%), 3-Octanol (23.24%), 3-Heptanone, 6-methyl- (10.26%), whereas after 10 days of storage were 3-Octanone (35.05%), 3-Octanol (25.89%), and 5-Ethyl-3methylhept-1-en-4-ol (8.45 ppm). The major amino acid composition in fresh white oyster mushrooms was glutamate, aspartate, and lysine, whereas after 10 days of storage were glutamate, lysine, and aspartate.

Keywords : Amoni acid, White oyster mushroom


Asam amino, Jamur tiram putih, Senyawa aroma, Tekstur

Full Text:



Aday, M. C., C. Caner, and F. Rahvalı. 2014. Effect of oxygen and carbon dioxide absorbers on strawberry quality. Postharvest Biol. Technol. 62 : 179–187.

Akram, K., J. Ahn, S. Yoon, G. Kim, and J. Kwon. 2012. Quality attributes of Pleurotus eryngii following gamma irradiation. Postharvest Biol. Technol. 66: 42–47.

Brereton, R.G. 2019. Introduction to analysis of variance. J. Chemometric. 33: 1-4.

Campbell, A. 2015. Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing. Electron Beam Pasteurization and Complementary Food Proc. Tech. 185-195.

Chen, J., M. Mau, Y. Yong, J. Li, H. Wei, and L. Lu. 2012. Hepatoprotective and hypolipidemic effects of water soluble polysaccharidic extract of Pleurotus eryngii. Food Chem. 130: 687–694.

Engin, D. 2019. Effect of drying temperature on color and desorption characteristics of oyster mushroom. Food Sci. Technol. 40(1): 187-193.

Fagundes, C., K. Moraes, M. B. Pérez, L. Palou, M. Maraschin, and A.R. Monteiro. 2015. Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest Biol. Technol. 109:73–81.

Gao, M., L. Feng, and T. Jiang. 2014. Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chem. 149:107–113.

Jafri, M., A. Jha, D.S. Bunkar, R. C. Ram. 2013. Quality retention of oyster mushrooms (Pleurotus florida) by a combination of chemical treatments and modified atmosphere packaging. Postharvest Biol. Technol. 76: 112–118.

Jaworska, G., E. Bernas, B. Mickowska. 2011. Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms. Food Chemis. 125: 936–943.

Jiang, T., L. Fen, and J. Li. 2012. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage. Food Chemis. 131: 780–786.

Jiang, T.J., Z. S. Luo, and T. J. Ying. 2015. Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chemis. 172: 692–698.

Keil, S.H., Herppich, W.B. 2013. High CO2 effects on postharvest biochemical and textural properties of white asparagus (Asparagus officinalis L.) spears. Postharvest Biol. Technol. 75 : 45–53.

Kustyawati, M.E. 2014. Pengawetan Tempe Menggunakan Teknologi Karbondioksida Bertekanan Tinggi. (Disertasi). Universitas Sriwijaya. Palembang.

Le, T.P., A. N. Vu, and N. T. Loc. 2016. Effect of the sliding friction on heat transfer in high-speed rarefied gas flow simulations in CFD. I. J. Thermal Sci. 109 : 334–341.

Li, D., X. Qin, P. Tian, and J. Wang. 2016. Toughening and its association with the postharvest quality of king oyster mushroom (Pleurotus eryngii) stored at low temperature. Food Chemis. 196: 1092–1100.

Li, P., X. Zhang, H. Hu, Y. Sun, Y. Wang, and Y. Zhao. 2013. High carbon dioxide and low oxygen storage effects on reactive oxygen species metabolism in Pleurotus eryngii. Postharvest Biol. Technol. 85: 141–146.

Li, S., dan N. P. Shah. 2016. Characterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments. Food Chemistry 197 : 240– 249.

Liu, Z., X. Wang, J. Zhu, and J. Wang, 2010. Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom. International J. Food Sci. Tech. 45 : 1097–1103.

Manolopoulou, H., G. Xanthopoulos, N. Douros, and G. Lambrinos. 2015. Modified atmosphere packaging storage of green bell peppers: Quality criteria. Biosystems Enginering. 106:535-543.

Ojha, K.S., C. Alvarez, P. Kumar, C. P. O'Donnell, and B. K. Tiwari. 2016. Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second-order polynomial regression models. LWT - Food Sci. Tech. 68 : 470-476.

Politowicz, J., Lech, K., Rodiguez, L.S., Figiel, A., Szumny, A., Gobur, M. 2018. Volatile composition and sensory profile of oyster mushroom as affected by drying method. Drying Technol. Int. J. 36(6) : 685-696.

Ruiz-Rodriguez, A., C. Soler-Rivas, I. Polonia, and H. J. Wichers. 2010. Effect of olive mill waste (OMW) supplementation to Oyster mushrooms substrates on the cultivation parameters and fruiting bodies quality.

International Biodeterioration and Biodegradation. 64 : 638-645.

Singh, S.P., dan Z. Singh. 2012. Postharvest oxidative behaviour of 1-methylcyclopropene treated Japanese plums (Prunus salicina. Lindell) during storage under controlled and modified atmospheres. Postharvest Biol. Technol. 74 : 26–35

Tarigan, E. dan B. Kusbiantoro. 2011. Pengaruh Derajat Sosoh dan Pengemas terhadap Mutu Beras Aromatik selama Penyimpanan. J. Penelitian Pertanian Tanaman Pangan. 30 (1) : 30-37

Tian, Y., Y. Zhao, J. Huang, H. Zeng, and B. Zheng. 2016. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chemis. 197 : 714–722.

Wang, S. And M. F. Marcone. 2011. The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles. Food Research International. 44 : 2567–2581.

Waters. 2012. Acquity UPLC H Class and H Class Bio amino Acid Analysis System Guide. USA.

Wekeza, N.J., Lilechi, D.B., Sigot, A., Cheruiyot, J.K., Kamau, R.W., Kisiangani, P. 2016. Volatile and Non-polar Chemical Constituents of Cultivated Oyster Mushroom Pleurotus ostreatus. 8(3); 477-479.

Ye, J., J. Li, X. Han, L. Zhang, T. Jiang, and M. Xia. 2012. Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms (Lentinula edodes) Stored at Cold Storage. J. of Integrative Agri. 11(3): 474-482.

Zhang, L., J. Gao, H. Hua, and P. Li. 2015. The activity and molecular characterization of a serine proteinase in Pleurotus eryngii during high carbon dioxide and low oxygen storage. Postharvest Biol. Technol.105: 1–7.

DOI: http://dx.doi.org/10.23960/jtihp.v25i2.129-138


  • There are currently no refbacks.