The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C

Abstract

Agaricus bisporus was washed with 1 g/L sodium chlorite (NaClD 2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 °C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mushrooms with the SC solution longer than 60 s adversely affected the mushroom texture. After 12 days of storage, the weight loss of the mushrooms packed with the PVC film was less than 10% compared to the control. Headspace D 2 concentration decreased while CD 2 concentration increased throughout 12 days of storage and reached about 15% and 4%, respectively. Pseudomonas spp. counts for unwashed and unpacked mushrooms reached 10.30 log 10 CFU/g after 12 days of storage while the mushrooms washed with the SC solution and packaged with the PVC film had Pseudomonas spp. counts as low as 6.62 log 10 CFU/g. Treating the mushrooms with the SC solution for 60 s and packaging with the PVC film were found to be the most appropriate treatment to minimize the change on the postharvest quality of white button mushroom.

Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating

“…We obtained similar results from the current study where the edible coating-treated samples showed lower weight loss than uncoated samples. In our study, disinfection was carried out with UV-C, and this gave more positive results in terms of weight loss than the application of NaClO 2 [30].…”

Enhancement in physicochemical parameters and microbial populations of mushrooms as influenced by nano-coating treatments

“…Mushroom’s shelf-life is extremely limited for the distribution and the strategy of marketing due to the commercial losses. Consequently, several techniques were applied to prolong mushroom's shelf-life such as packaging, chilling, coating, nanocomposite films, washing with ascorbic acid, sodium chlorite, hydrogen peroxide, citric acid, and malic acid to act as antibrowning and antimicrobial resistance 5 , 6 . Chitosan is a non-toxic, natural food additive that is found in crustacean shells as shrimps and crabs which can prolong the shelf life due to effective antibacterial activity by forming a film around the fresh-cut produces or even the fruits as the whole bulk 7 .…”

Effect of Titanium Dioxide Nanocomposite Material and Antimicrobial Agents on Mushrooms Shelf-Life Preservation

“…The minimum color differences were observed for CHSTiO 2 /TT80 (∆E* from 37.79 to 40.50), as a total color variation of more than two means a significant color difference. Tarlak et al [15] confirmed that color can be influenced by several factors such as enzyme oxidations and microbial population. Rok et al [25] confirmed that the reduction of the color attribute could be due to the polyphenolic compounds oxidation reactions.…”

“…The color analysis was detected by a CR-400 (Konica Co., Japan), where L* value is the lightness that ranges from (0) black to (100) white; a* value ranges from (−120) green to (+120) red, while b* value ranges from (−120) blue to (+120) yellow at three different locations on mushroom samples [15].Total color difference (∆E*) was calculated by Equation 1:…”

“…where, w i is the initial weight, while w f is the weight during the storage period. The firmness of mushroom samples was detected on the top side of nine mushroom pieces for each treatment by using an FHR-1 (1 kg) a texture analyzer with a speed of 2 mm/s, diameter 5 mm cylinder-type, 250 N load cell, and 0.5 Ncontact force (Nippon CO., Tokyo, Japan) [15].…”