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 PV… Show more
“…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].…”
Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.
“…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].…”
Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.
“…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 .…”
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.
“…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.…”
Section: Weight Loss Ratio and Texture Measurementsmentioning
confidence: 98%
“…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:…”
Section: Color Analysismentioning
confidence: 99%
“…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].…”
Section: Weight Loss Ratio and Texture Measurementsmentioning
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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.