EFFECT OF CHITOSAN COATING ON SHELF LIFE AND QUALITY OF FRESH‐CUT MUSHROOM

Abstract

ABSTRACTThe effect of chitosan coating in fresh‐cut mushroom preservation, including microbiological, enzyme activities, color characteristics and chemical quality attributes, was examined. However, application of chitosan coating to enzyme activity control and quality maintenance of fresh‐cut mushroom was investigated. Fresh‐cut mushrooms were treated with aqueous solution of 0.5, 1 and 2 g chitosan/100 mL, placed in polyethylene bags, and then stored at 4C. Application of chitosan coating delayed discoloration associated with reduced enzyme activities of polyphenoloxidase, peroxidase, catalase, phenylalanine ammonia lyase and laccase, as well as lower total phenolic content. Also, it reduced enzyme activities of cellulase, total amylase andα‐amylase. Microbiological development of the fresh‐cut mushroom treated with chitosan coating was also inhibited compared to the control. The results showed that increasing the concentration of chitosan coating enhanced the beneficial effects of chitosan on extended shelf life and maintained quality of fresh‐cut mushroom.PRACTICAL APPLICATIONSIn general, the results showed that the application of chitosan coating (with optimum concentration of 2%) of oyster mushroom was observed to greatly inhibit the enzyme activities and lowest microbial count (Y, M and B) during storage at 4C for 15 days. Recommendations for selection of an appropriate chitosan concentration with refrigeration at 4C were given to be a potentially useful tool for extending the shelf life of fresh oyster mushroom. Furthermore, from a technological point of view, it would be conceivable to use chitosan coating in processed mushrooms provided that their safety is assessed and their commercial feasibility is demonstrated. It is concluded that the technique used produced good results; the product showed good quality during processing and storage with respect to microbiological, physical and chemical properties. Also, this technique is important to prevent the decrease in market value and the concomitant economic losses.