Enhancement in physiological and sensory attributes of button mushroom (Agaricus bisporus) as influenced by chemical and modified atmospheric packaging (MAP) treatments at low temperature storage

Srivastava, Pallavi; Prakash, Pravin; Bunkar, Durga Shankar

doi:10.22271/chemi.2020.v8.i2ae.9058

Cited by 6 publications

(9 citation statements)

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“…Though, the decrease in O 2 rates varied rapidly during the whole storage. High respiration and headspace gas composition can be influenced by nano coating 2 , 24 . The presence of nano-coating and the addition of nisin that had the lowest oxygen (O 2 ) permeability, inhibited mushroom polyphenol oxidase activity, and respiration.…”

Section: Discussionmentioning

confidence: 99%

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

Sami

Al-Mushhin

Alharbi

et al. 2021

Sci Rep

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White button mushrooms are greatly high perishable and can deteriorate within a few days after harvesting due to physicomechanical damage, respiration, microbial growth of the delicate epidermal structure. For that reason, the present research work was applied to evaluate the effect of chitosan combination with nano-coating treatments on physicochemical parameters and microbial populations on button mushrooms at chilling storage. Nano coating with the addition of nisin 1% (CHSSN/M) established the minimum value for weight loss 12.18%, maintained firmness 11.55 N, and color index profile. Moreover, O2% rate of (CHSSN/M) mushrooms was the lowest at 1.78%; while the highest rate was reported for CO2 24.88% compared to the untreated samples (Control/M) on day 12. Both pH and total soluble solid concentrations increased during storage. Results reported that the (CHSS/M) mushroom significantly (P < 0.05) reduced polyphenol oxidase activity (24.31 U mg−1 Protein) compared with (Control/M) mushrooms that increased faster than the treated samples. (CHSSN/M) treatment was the most efficient in the reduction of yeast and mold, aerobic plate microorganisms (5.27–5.10 log CFU/g), respectively. The results established that nano-coating film might delay the aging degree and accompany by marked prolongation of postharvest mushroom freshness.

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Section: Discussionmentioning

confidence: 99%

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

Sami

Al-Mushhin

Alharbi

et al. 2021

Sci Rep

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“…TSS concentration decreased with the storage period due to higher respiration and ripening rates [8]. CHSTiO2/TT80 mushrooms (4.91%) showed the best results as compared to the control (5.15%), Figure 4b.…”

Section: Ppo Activity and Tss Concentrationmentioning

confidence: 95%

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

et al. 2020

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Mushrooms have limited shelf-life and it can be prolonged if suitable conditions and treatments are effectively applied. In this study, nanocomposite material and antimicrobial agents with a combination of chitosan were used as novel packaging material for mushroom preservation. The microbiological analysis, physicochemical properties, headspace gas analysis, and polyphenol oxidase activity (PPO) during cold storage were investigated. As compared with control, coated mushrooms with chitosan (CHS), and nano-titanium dioxide CHSTiO2 thymol + tween-80 CHSTiO2/TT80 coating treatment showed significantly (p ≤ 0.05) lower respiration rate, microbial contaminations (4.27 log CFU/g), and (5.93 log CFU/g) for total yeast/mold and aerobic plate counts, respectively. The weight loss ratio was the lowest for CHSTiO2/TT80 (10.88% loss) followed by CHSTiO2 (11.76% loss). CHSTiO2/TT80 recorded a higher electrolyte leakage rate (25.84%) and acidity. While the lowest PPO activity was established for CHSTiO2 (17.09 U mg−1 Protein), while the lowest values for total soluble solid concentrations were reported for CHSTiO2/TT80 mushrooms (4.91%). These results indicated that CHSTiO2/TT80 coating treatment might delay the aging degree of white button mushrooms and be investigated as a novel packaging material for other food products in the future.

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“…The sensorial properties of the samples, such as color, off-odor, cap surface form (appearance), uniformity, and brown zones, were evaluated (Srivastava et al, 2020). Fifteen semi-trained students evaluated the sensory properties.…”

Section: Sensorial Propertiesmentioning

confidence: 99%

Single-to-combined effects of gelatin and aloe vera incorporated with Shirazi thyme essential oil nanoemulsion on shelf-life quality of button mushroom

Moosavi‐Nasab

Behroozi

Gahruie

et al. 2023

Qual. Assur. Saf. Crops Foods

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Button mushrooms are considered one of the most sensitive agricultural products due to the mechanical damages that can significantly decrease their quality and color. Our study aimed to evaluate the effect of aloe vera and gelatin edible coatings containing Shirazi thyme essential oil nanoemulsion on the shelf life, enzymatic browning, physicochemical, microbiological, textural, and sensorial properties of a button mushroom. Seven samples, including the control (C) and those coated with 1% gelatin (G1), 3% gelatin (G3), 1% aloe vera (A1), 3% aloe vera (A3), 1% gelatin + 2% aloe vera (G1A2), and 2% gelatin + 1% aloe vera (G2A1), were produced. Parameters such as weight loss, pH, firmness, color, microbiological, and sensory attributes were analyzed to evaluate these features. Our results showed that aloe vera and edible gelatin coatings are capable of efficiently maintaining the physico-chemical, microbiological, and sensory properties of button mushrooms. The lower microbial counts, including mesophilic bacteria, yeasts, and molds in treated samples during storage, could be due to the coating containing Shirazi thyme essential oil nanoemulsion. Regarding the efficient role of aloe vera coating (3%) in preventing the growth of microorganisms and maintaining the sensory properties of samples, this treatment could be a promis-ing technique for the preservation of button mushrooms and other vegetables and fruits.

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Enhancement in physiological and sensory attributes of button mushroom (Agaricus bisporus) as influenced by chemical and modified atmospheric packaging (MAP) treatments at low temperature storage

Cited by 6 publications

References 0 publications

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

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

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

Single-to-combined effects of gelatin and aloe vera incorporated with Shirazi thyme essential oil nanoemulsion on shelf-life quality of button mushroom

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