Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms

Fabrication and characterization of bioactive curdlan and sodium alginate films for enhancing the shelf life of Volvariella volvacea

Effect of perforation mediated MAP on shelf life of mushroom (Volvariella volvacea)

Green facile synthesis of cajuput (Melaleuca cajuputi Powell.) essential oil loaded chitosan film and evaluation of its effectiveness on shelf-life extension of white button mushroom

Development of a mucilage coating including nanoencapsulated essential oils for extending shelf life of button mushrooms (Agaricus bisporus)

Because of the short shelf life of button mushroom, its long-term preservation efforts gained momentum. In this study, we evaluated the efficiency of chemical dips for quality maintenance of button mushrooms during storage and compared three different treatments: water (CK), T1 (2.5% w/v CaCl2, 0.5% w/v citric acid) and T2 (2.5% w/v CaCl2, 0.5% w/v citric acid, 3% w/v sorbitol). Changes in weight, firmness, color, malondialdehyde (MDA), hydrogen peroxide (H2O2), hydroxyl radical (-OH), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) were determined. As compared to control, T1 and T2 maintained weight, color and texture during storage. Downregulations in H2O2, −OH and MDA contents were observed, whereas the activities of SOD, CAT, POD and APX were increased. T2 was more efficient in maintaining quality and reducing oxidative stress of button mushrooms within 6 days, while T1 showed the same effects for 12 days as compared to CK. Practical Applications Mushrooms are nutritionally and medicinally important and delicate food stuff. Several techniques have been employed for the preservation of mushrooms in order to cater the shorter shelf life problem of mushrooms. The integrated treatment employed in our study showed significant enhancement in the shelf life of mushrooms at 12C for 12 days. From this study, it can be assumed that these treatments can increase the shelf life of mushrooms for 1 week at room temperature and 1 month at 4C. This treatment is considered cost-effective, durable and safe. The components are easily available and have no side effects on food, consumer and environment. Furthermore, it can be introduced in domestic as well as in commercial levels for preservation of mushrooms. It can increase the mushroom shelf life and can decrease mushroom spoilage. This study suggests further investigations about application of this treatment for preservation of other perishable food stuffs.

Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films

Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)

White button mushrooms are highly nutritive, rich in various macro and micro nutrients, however, have a short shelf life with weight loss (WL), enzymatic browning, and loss in firmness as the major quality defects. The present study was carried out to investigate the effect of aloe vera‐sodium alginate (AV‐SA) composite coating on the quality attributes of mushroom. The development of coating formulations containing 2% sodium alginate along with varying concentration of aloe vera gel 20%–80% and storage time 4–16 days was planned using a 2‐factor 4‐level orthogonal array (L16) design of Taguchi technique. The influence of both the process parameters on the WL, total soluble solids (TSS), respiration rate (RR), browning index (BI), firmness, electrolyte leakage rate (EL), malondialdehyde (MDA), ascorbic acid (AA), total phenolic content (TPC), enzymes activity (polyphenol oxidase and peroxidase), and yeast and mold count (YMC) were evaluated and the optimized level of parameters was determined on the basis of the highest S/N ratios of the responses. The results indicated that 60% AV‐SA composite coating could extend the shelf life of white button mushrooms for up to 8 days with retarded loss in weight, firmness, AA, and TPC and reduced increase in TSS, BI, EL, MDA with controlled enzymatic activity, RR, and YMC.

To enhance the nutraceutical value and preservation of mushrooms, this study focused on augmenting two widely consumed mushroom varieties in India namely the Button Mushroom (Pleurotus ostreatus) and Oyster Mushroom (Agaricus bisporus). These mushrooms were subjected to UV light exposure to evaluate their impact on phytochemical content, including phenolics, flavonoids, folic acid, and Vitamin D2. The percent increase in phenolic content after 120 minutes of UV treatment was 0.6-fold for Agaricus bisporus and 0.7-fold for Pleurotus ostreatus. Notably, A. bisporus exhibited a particularly high phenolic content of up to 13.5 mg per gram dry weight of mushroom after 120 minutes of UV exposure, in contrast to P. ostreatus, which displayed 8.7 mg per gram dry weight of mushroom under the same conditions. This study also revealed a threefold increase in flavonoid content in Pleurotus ostreatus, rising from 1.2 mg of quercetin/g in the control to 4.1 mg of quercetin/g after UV exposure for 120 minutes. Conversely, a sevenfold increase in quercetin content was observed in Agaricus bisporus, surging from 0.45 g (control) to 3.2 g following 120 minutes of UV exposure. The exposure of UV light for 60 minutes resulted in the highest absorbance of vitamin D2 at 0.81 OD in Pleorotus osteatus compared to 0.46 in Agaricus bisporus. Additionally, applying agar or gelatine coatings led to a shelf-life extension of up to 14 days under standard storage conditions. The use of MRI for quality determination of mushrooms by evaluating the lipid profile in the samples was reported for the first time. This study has shown a significant enhancement of nutraceutical components of mushrooms with special reference to phenolics, flavonoids, folic acid, and vitamin D2 for value addition, with a simple intervention of UV treatment. Moreover, the shelf life of mushrooms could be enhanced by agar and gelatin coating thereby extending the keeping quality. The use of MRI for evaluating the quality of mushrooms has also been the hallmark of this study. The practical utility of all the above findings has immense industrial application in the large-scale production of highly nutritive mushrooms.

Petis is a sauce food product that is generally made of shrimp and has a savory taste. The vegetarian and vegan trend has grown in the society with the rising public awareness for health problems. The usage of enoki, button, and straw mushrooms as the main ingredient of petis have not explored yet. The preliminary stage analysed the glutamic acid content of 3 different type of mushroom, which are enoki, button, and straw mushroom. Three different types of flour, which are tapioca, rice, and wheat flour with three different concentrations were tested in stage I of main research. The physical and chemical properties vegan and shrimp petis were compared in stage II of the main research. The result showed that button mushroom was the best mushroom used to make vegan petis with the highest glutamic acid content (2.55 ± 0.01%). The best formula for vegan petis was button mushroom with 3% of rice flour. Vegan petis met the requirement for ash content and salt content of SNI but fails to meet the moisture content and protein content requirements. The best vegan petis had a similar amino acid profile with shrimp petis. Therefore, it can be concluded that vegan petis was an alternative vegan seasoning for traditional Indonesian food.

The shelf life of mushrooms (Agaricus bisporus) is affected by the natural variability of the produce which influences the perishable vegetable quality. One of the main causes of this variability is non-homogeneity in the product maturity at harvest, resulting in each vegetable batch being at a different stage of senescence. The present work aims to study a new approach to improve the assessment of the shelf life of mushrooms (Agaricus bisporus) taking into account this variability. The study of variability involved the: i) study of the shelf life, quality parameters and variability of the mushrooms and modelling these experimental laboratory kinetics using Linear Mixed Effects Models (LMEM), ii) study of image analysis of mushrooms stored in controlled environmental conditions and modelling the kinetics using the kinetics model, iii) study of the biochemical basis of mushroom senescence using GCMS and iv) study of the respiration, transpiration rate and the variability and modelling them. The project showed that the temperature and relative humidity are important factors that affect the shelf life, quality parameters, variability, Grey value and brown spotting of the mushrooms. To maintain the quality parameters and reduce the variability inside the batch, it is necessary to have low temperature and high quality humidity conditions. For respiration and transpiration, temperature is the only factor and the best conditions are low temperatures

The aim of this study was to determinate the influence of chemical coating treatments for quality maintenance of whole button mushrooms (Agaricus bisporus) during storage at 2 °C. Six different treatments [distilled water (C), E1: 0.3% CaCl2, E2: 2% CaCl2, E3: 0.1% chitosan in 1% citric acid, E4: 0.5% chitosan in 1% citric acid, E5: 0.1% chitosan in 0.5% acetic acid] were used. Physicochemical properties such as color, weight loss, texture, total antioxidant activity, and total phenolic content were monitored during 14 days. The results showed that the mushrooms treated with CaCl2 and chitosan solution in citric acid could be storage up to 14 days at 2 °C without significant deterioration in their quality. In contrast, coating with chitosan solution in acetic acid allows the mushroom to be stored for up to 4 days. Coatings do not protect mushrooms against excessive loss of phenolic compounds and their ability to reduce free radicals. Practical applications Physiological processes associated with maturation of mushrooms do not end after harvest. Shelf life of mushrooms is 3–4 days at room temperature (20–25 °C). In recent years, the method to extend the durability and quality of these products has become edible coatings. According to the presented results, it is possible to maintain the good quality of product up to 14 days for mushrooms washed with CaCl2 solutions.

Mushrooms have been used as source of nutritive food and medicine since ancient time. The indiscriminate utilization of modern antibiotic drugs has caused the development of multiple drug resistance in pathogenic microbes. The antimicrobial properties of herbs and mushrooms have proved to be fruitful in getting rid of from the problem of multiple drug resistance. In this study, the antibacterial activity of acetone, aqueous and methanol extracts of Agaricus bisporus, Calocybe indica, Flammulina velutipes, Pleurotus florida, and Volvariella volvacea were investigated against human pathogenic bacteria. The antimicrobial activity  of these mushrooms were evaluated following the agar well diffusion method against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes and gram negative bacteria Shigella dysenteriae, Salmonella typhi and Escherichia coli. All the studied mushrooms displayed considerable antibacterial activity against all the pathogenic bacteria under study and it was found to be extraction solvent dependent. The zones of growth inhibition of 12.26-14.80 mm in Agaricus bisporus, 12.84-15.31mm in Calocybe indica, 13.82-16.17 mm Flammulina velutipes, 12.2-14.80 mm in Pleurotus florida, and 12.34-15.84 mm in Volvariella volvacea were recorded in acetone extract. The zones of growth inhibition of 10.73-11.23 mm in Agaricus bisporus, 10.63-12.62 mm in Calocybe indica, 12.50-13.84 mm Flammulina velutipes, 11.14-11.97 mm in Pleurotus florida, and 11.51-12.31 mm in Volvariella volvacea were observed in aqueous extract. The zone of inhibition observed in methanol extract were 13.06-14.93 mm in Agaricus bisporus, 11.96-14.01 mm in Calocybe indica, 12.01-13.41 mm Flammulina velutipes, 13.02-13.74 mm in Pleurotus florida, and 13.32-15.21 mm in Volvariella volvacea. The minimum inhibitory concentration (MIC) of acetone extract ranged from 0.3125 µg/100µl-0.625 µg/100µl, aqueous extract 0.625 µg/100µl-2.5 µg/100µl and methanol extract 0.3125 µg/100µl-1.25 µg/100µl. The results emphasize that there is a need for further studies to isolate and characterize the bioactive compounds present in these cultivated mushrooms so that their antibacterial potential can be used to develop effective drugs against these human pathogenic bacterial strains.Keywords: Mushrooms, antibacterial, minimum inhibitory concentration, zone of inhibition.

Volvariella volvacea commonly referred as paddy straw mushroom, holds a significant place among edible mushroom and is cultivated using a wide range of substrate. It cultivated primarily in tropical and subtropical regions due to their rapid growth, high nutritional value and consumer preference. These mushrooms are known for their high perishability due to their very short shelf life about 12 hours that limit storage, transportation and distribution, leading to rapid post-harvest deterioration and reduced market availability. The study was conducted in Centre of Tropical Mushroom Research and Training (CTMRT), OUAT, Bhubaneswar, to investigate the potential of various chemical preservatives to enhance the shelf life of these mushrooms. Sodium benzoate (0.05%) and Potassium meta-bisulphite (0.05%) was found effective in enhancing the shelf life of paddy straw mushrooms up to 24 hours and retain the normal colour and odour.

The postharvest shelf life of mushrooms is very less because of various factors including high respiration rate and water content. To extend the storage life of button ( Agaricus bisporus ) var. U-3-54 and oyster mushroom ( Pleurotus ostreatus ) var. Florida an experiment was conducted using different postharvest chemical dip followed by storage for 4 days in polyethylene (PE) bags at ambient conditions (25 o C). A significant reduction in physiological loss in weight (%PLW) and moisture (%) content in both the mushrooms was recorded with highest in control and lowest in 0.3% ascorbic acid followed by 0.3% citric acid. The biochemical constituents viz ., protein, fat, crude fibre and ash in all the treatments of mushrooms were also found to reduce significantly during ambient storage. The maximum retention of protein, fat, crude fibre and ash contents was recorded in control and lowest in 30% Aloe vera gel. Aloe vera gel and chitosan were not found suitable chemical dip as there was a significant colour change and the produce was un-marketable after 3 days of storage at ambient temperature (25 o C).