Packaged products of mushrooms contained in a modified gas atmosphere and methods and apparatus for making the same

Abstract

Packaged products comprising (a) a sealed container, (b) mushrooms in the container, and a gas atmosphere, wherein the gas includes about 0% to 5% by volume oxygen, about 1% to 20% by volume carbon dioxide, about 0% to 20% by volume hydrogen and at least about 50% by volume nitrogen is provided. Methods of making extended shelf-life packaged mushroom products and apparatus for packaging the mushrooms are further provided.

1 . A packaged product comprising: 
 (a) a sealed container;    (b) mushrooms in said container; and    (c) a gas atmosphere, said gas comprising about 0% to 5% by volume oxygen, about 1% to 20% by volume carbon dioxide, about 0% to 20% by volume hydrogen and at least about 50% by volume nitrogen.    
   
   
       2 . The packaged product of  claim 1 , wherein the mushrooms are exotic mushrooms.  
   
   
       3 . The packaged product of  claim 2 , wherein the exotic mushrooms are selected from pom pom, portabella, shiitake and combinations thereof.  
   
   
       4 . The packaged product of  claim 1 , wherein the sealed container is oxygen-impermeable.  
   
   
       5 . The packaged product of  claim 1 , wherein said gas comprises less than about 0.5% by volume oxygen.  
   
   
       6 . The packaged product of  claim 1 , wherein said gas comprises less than about 5% by volume oxygen, about 3% to 12% by volume carbon dioxide, about 0% to 10% by volume hydrogen and at least about 70% by volume nitrogen.  
   
   
       7 . The packaged product of  claim 1 , wherein said gas comprises about 3% by volume oxygen, about 10% by volume carbon dioxide and about 87% by volume nitrogen.  
   
   
       8 . The packaged product of  claim 1 , wherein said gas comprises about 10% by volume carbon dioxide, about 10% by volume hydrogen and about 80% by volume nitrogen.  
   
   
       9 . The packaged product of  claim 1 , wherein the packaged product has a shelf-life of at least 15 days when stored at 4° C.  
   
   
       10 . The packaged product of  claim 1 , wherein the packaged product exhibits decreased growth of bacteria and spoilage microorganisms compared to a packaged product packaged in a conventional manner.  
   
   
       11 . The packaged product of  claim 1 , wherein at least a one log reduction is achieved in the amount of aerobic bacteria contained in the packaged product when stored at about 4° C. for at least 3 days compared to a packaged product packaged in a conventional manner when stored at about 4° C. for at least 3 days.  
   
   
       12 . The packaged product of  claim 1 , wherein the packaged product exhibits improved sensory qualities compared to a packaged product packaged in a conventional manner.  
   
   
       13 . The method of making an extended shelf-life packaged mushroom product, comprising: 
 packaging mushrooms in a sealed container together with a gas atmosphere; said gas atmosphere comprising about 0% to 5% by volume oxygen, about 1% to 20% by volume carbon dioxide, about 0% to 20% by volume hydrogen and at least about 50% by volume nitrogen.    
   
   
       14 . The method of  claim 13 , wherein the mushrooms are exotic mushrooms.  
   
   
       15 . The method of  claim 14 , wherein the exotic mushrooms are selected from pom pom, portabella, shiitake and combinations thereof.  
   
   
       16 . The method of  claim 13 , wherein the package is oxygen-impermeable.  
   
   
       17 . The method of  claim 13 , wherein the package comprises less than 0.5% by volume oxygen.  
   
   
       18 . The method of  claim 13 , wherein the packaged product has a shelf-life of at least 15 days when stored at 4° C.  
   
   
       19 . The method of  claim 13 , wherein the packaged product exhibits decreased growth of bacteria and spoilage microorganisms compared to a packaged product packaged in a conventional manner.  
   
   
       20 . The method of  claim 13 , wherein at least a one log reduction is achieved in the amount of aerobic bacteria contained in the packaged product when stored at about 4° C. for at least 3 days compared to a packaged product packaged in a conventional manner when stored at about 4° C. for at least 3 days.  
   
   
       21 . The method of  claim 13 , wherein the packaged product exhibits improved sensory qualities compared to a packaged product packaged in a conventional manner.  
   
   
       22 . The method of  claim 13 , wherein said gas comprises less than about 5% by volume oxygen, about 3% to 12% by volume carbon dioxide, about 0% to 10% by volume hydrogen and at least about 70% by volume nitrogen.  
   
   
       23 . The method of  claim 13 , wherein the shelf-life is extended up to about 25 days when compared to the shelf-life of a packaged product packaged in a conventional manner.  
   
   
       24 . The method of  claim 13 , wherein the packaged product is stored in a refrigerated environment.  
   
   
       25 . An apparatus for packaging mushrooms comprising a plurality of processing stations for (a) removing existing air from a package comprising mushrooms and (b) adding to the package a gas mixture comprising about 0% to 5% by volume oxygen, about 1% to 20% by volume carbon dioxide, about 0% to 20% by volume hydrogen and at least about 50% by volume nitrogen.  
   
   
       26 . The apparatus of  claim 25 , wherein the processing stations are sequentially arranged.  
   
   
       27 . The apparatus of  claim 25 , wherein said gas mixture comprises less than 5% by volume oxygen, about 5% to 10% by volume carbon dioxide, about 0% to 10% by volume hydrogen and at least about 70% by volume nitrogen.  
   
   
       28 . The apparatus of  claim 25 , wherein the plurality of processing stations further comprise a processing station for sealing the package to provide an air-tight seal.