Browning Of Mushrooms Research Articles

Mushroom polyphenol oxidase inactivation kinetics and structural changes during radiofrequency heating

The effects of radiofrequency (RF) heating on the activity, structure, and surface hydrophobicity of mushroom polyphenol oxidase (PPO) were examined and four kinetic models of inactivation (First-order model, Weibull model, Logistic model and Bi-phasic model) were fitted. The results demonstrated that RF heating could effectively inactivate PPO, logistic and Bi-phasic model attained the best fit. The circular dichroism (CD) and fluorescence spectroscopy spectra revealed that RF heating at 65 °C for 180 s caused changes in the secondary and tertiary structures of PPO, reducing the α-helix content from 38.5% to 30.3% and red-shifting the emission peak wavelength of the maximum fluorescence intensity from 318 nm to 321 nm. RF heating also caused a significant enhancement of the surface hydrophobicity of the PPO (P < 0.05). The color test results showed that RF heating could inhibit the browning of mushrooms (P < 0.05). Thus, RF heating is an effective technique for the inactivation of enzymes and further research should be performed on RF heating applications to inactivate enzymes in the food industry.

Metabolomic and Transcriptomic Analyses Revealed Lipid Differentiation Mechanisms in Agaricus bisporus at Ambient Conditions.

Agaricus bisporus is one of the most popular mushroom species in the world; however, mushrooms are highly susceptible to browning due to the absence of a protective cuticle layer and high respiration rate. The molecular mechanism underlying the process of mushroom browning needs to be explored. Here, we analyzed the transcriptomic and metabolomic data from A. bisporus at ambient temperature. Specifically, a total of 263 significantly changed metabolites and 4492 differentially expressed genes were identified. Lipid metabolites associated with cell membrane degradation were predominantly up-regulated during ambient storage. Transcriptomic data further revealed the alterations of the expression of membrane lipid metabolism-related enzymes. Additionally, energy metabolic processes and products such as glycolysis and linoleic acid changed significantly during ambient storage, indicating their potential roles in the quality deterioration of A. bisporus. These findings provide new insights into the underlying lipid metabolic mechanisms of A. bisporus during postharvest ambient storage and will provide values for mushroom preservation techniques.

Evaluation of blanching effectiveness and optimal temperature and time conditions to minimize browning of commercial mushrooms

Evaluation of blanching effectiveness and optimal temperature and time conditions to minimize browning of commercial mushrooms

Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (Pleurotus ostreatus).

To extend the shelf life of oyster mushroom (Pleurotus ostreatus), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom.

Metabolomic approach: Postharvest mushroom (Agaricus bisporus) browning inhibited by nanocomposite packaging materials

Browning is an important factor affecting mushroom quality. To elucidate the molecular mechanism of nanocomposite packaging materials (Nano-PM) that delayed the browning of Agaricus bisporus, the metabolomic technology was applied. Thirty-five differential metabolites were obtained in A. bisporus packed with Nano-PM and commercial polyethylene packaging (control). Glutamate, leucine, and 3,4-dihydroxybenzaldehyde were detected as characteristic differential metabolites in Nano-PM treatment. According to the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, amino acid synthesis and phenylalanine metabolism were enriched in mushrooms. In addition, glutamate, leucine, and 3,4-dihydroxybenzaldehyde inhibited tyrosinase (TYR) activity, leading to a better appearance and lower browning degree of packaged A. bisporus. Therefore, Nano-PM decreased mushroom browning by maintaining high levels of glutamate, leucine, and 3,4-dihydroxybenzaldehyde to inhibit TYR activity in A. bisporus.

Quality characteristics of white button mushrooms (Agaricus bisporus) affected by gamma irradiation and volatile oils during storage

Abstract Agaricus bisporus mushrooms contain various bioactive substances, the current study aimed to evaluate the effects of gamma-irradiation (1.5, and 2.0 kGy) and essential oils (EOs) fumigation treatments including; geranium (60, and 80 μL L−1) as well as lemongrass (40, and 60 μL L−1) on quality characteristics (color, weight loss, firmness), and microbial properties, as well as total and reducing sugars of mushrooms at 4 °C during storage for 12 days. It was found that 40 μL L−1 lemongrass (L1) showed the highest L* after 12 days of storage so, it gave the greatest impact on reducing browning of mushrooms. Geranium oil (G1) recorded the least increase in weight-loss (3.01 %) after 12 days of storage. Otherwise, the firmness was also significantly inceased in the EOs (60 μL L−1 of geranium and 40 μL L−1 of lemongrass) samples compared to the controls and gamma-rays. The EOs achieved slight increases in TSS% compared with other treatments. Also, total sugar content in all treatments showed an overall reduction with storage time. Gamma-irradiation (1.5, and 2.0 kGy) was more efficient in inhibiting the development of mesophilic and psychrophilic count. While, lemongrass treatment (L2) has the lowest count of fungi at the end of storage (0.5 log10 CFU g−1). The current findings suggest that and EOs (geranium &amp; lemongrass) and gamma-irradiation are a promise process for maintaining the quality of A. bisporus through refrigeration preservation.

Heterokaryosis, the main obstacle in the generation of PPO1-edited Agaricus bisporus by CRISPR/Cas9 system

PPO1 gene editing in Agaricus bisporus was carried out by CRISPR/Cas9 through Agrobacterium tumefaciens-mediated transformation (ATMT). The ATMT to the gill tissue yielded 52 transformants, however, sequencing of which failed to detect any distinct PPO1 modification. Instead, two transformants, N9 and N14, were identified to have mixed sequences at the vicinity of the protospacer adjacent motif (PAM), which was attributed to the presence of multiple nuclei in the mycelial cell. Heterokaryosis of N9 was disrupted to generate 24 homokaryotic and 29 heterokaryotic isolates. PPO1 sequencing of the 53 isolates identified three edited homokaryotic isolates with two single base deletions (L18 and L22) and a four-base deletion (L41) at the 4th base from PAM, and six isolates with mixed sequences. The mixed sequences were resolved to consist of the edited and unedited PPO1s, indicating the presence of both edited and unedited nuclei, thus emphasizing that heterokaryosis is a major obstacle in generating edited nuclei in A. bisporus. Notably, the unedited PPO1s in the homokaryotic L32 and heterokaryotic L49 were discovered to be edited by single base deletion after prolonged incubation, suggesting the transfer of the Cas9-gRNA complex to neighboring nuclei in the common cytoplasm. Lastly, the PPO1-edited heterokaryon Het1, created by mating the edited homokaryotic L18 with the wild-type NH1, exhibited significantly less browning than the wild-type strain, indicating a functional role for PPO1 in the button mushroom browning.

Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake

The aim of this study was to prepare a film based on shiitake (Lentinus edodes) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of H2O2 and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.

Nitric oxide treatment delays quality deterioration and enzymatic browning of Agaricus bisporus via reactive oxygen metabolism regulation

AbstractNitric oxide (NO) is a highly reactive gaseous small molecule that regulates plant growth. Sodium nitroprusside (SNP) was used as an NO donor to study the effects of NO treatment on browning and antioxidant activity of button mushrooms (Agaricus bisporus). The findings revealed that exogenous NO treatment alleviated the browning, decreased hardness, and increased weight loss of mushrooms stored at 4°C for 15 days, and reduced the accumulation of reactive oxygen species and membrane lipid peroxidation. Moreover, exogenous NO treatment dramatically increased the anabolism of endogenous NO, maintained the content of antioxidant substances including flavonoids and total phenols, and kept catalase and superoxide dismutase activities at a high level. Further studies revealed that exogenous NO treatment inhibited the activities of enzymes that are involved in browning, which including polyphenol oxidase (PPO) and tyrosinase (TYR), and increased phenylalanine ammonia‐lyase (PAL) activity, with SNP treatment at 0.05 mM being the most effective. Furthermore, SNP treatment at 0.05 mM also inhibited PPO and TYR gene expressions while increasing PAL gene expression. Therefore, our findings suggest that exogenous NO has the potential for development in delaying postharvest browning and maintaining the quality of mushrooms.

Application of an improved latent heat storage system in the food packaging

The effect of improved latent heat storage systems using fins on the temperature fluctuations of foods in cold chain distribution has not been investigated yet. So the aim of this study is the development and validation of numerical models to study the effect of the heat sink on the melting process of the phase change material (PCM) in latent heat storage systems (LHSS) and the impact of such systems on the temperature fluctuations of model foods during cold chain storage. Two systems, one without the heat sink (LHSSB) and the other with the heat sink (LHSSI) as the improved system, were designed and constructed. Mushroom and tylose were selected as model foods and n-tetradecane was used as the PCM. Tetradecane, and mushroom and tylose were selected as the PCM and model foods, respectively. Results show that the developed model can predict the observed temperature with high accuracy (R2 > 0.97 and RMSE 0.3–0.82). In addition, the heat sink in the LHSSI decreases 700s of the PCM melting time in the phase change step in comparison with LHSSB. It increases the heat transfer rate of LHSSI. The measured temperature profiles show that the temperature stability of tylose and mushroom with LHSSI is, respectively, about 4.5 and 3.82 times that of LHSSB; therefore, LHSSI reduces 84% of mushroom browning during 4 days of storage.

The ultra-low O2 environment after anaerobic treatment enhanced the antioxidant properties of Agaricus bisporus mushroom

• Excessive oxidative stress in high O2 environment (19%∼20%)accelerated the quality deterioration of mushrooms. • Ultra-low O2 environment (1%∼2%) improved the antioxidant capacity and reduced oxidative damage. • Ultra-low O2 environment inhibited the browning of mushrooms. • Agaricus bisporus has better anaerobic stress adaptation and hypoxia tolerance. Short-term anaerobic treatment provides significant benefits in maintaining the quality of mushrooms, but this benefit requires re-exposing the mushrooms to a suitable O 2 environment. Hence, this research investigated different re-oxygenation environments after 6 h anaerobic treatment on the antioxidant properties of A. bisporus . Results showed that ultra-low O 2 environment (1%∼2%) reduced the accumulation of superoxide radical (O 2 − ) and hydrogen peroxide (H 2 O 2 ), increased the activity of superoxide dismutase (SOD), catalase (CAT) and aseorbate oxidase (APX) and the content of non-enzymatic antioxidants including flavonoids and ascorbic acid, as well as inhibited browning due to the lowest polyphenol oxidase (PPO) and peroxidase (POD) activities. However, oxidative stress caused by instantaneous high concentration O 2 exposure (19%∼20%) caused severe oxidative damage to tissues and thus showed poor antioxidant properties and color maintenance. In conclusion, the ultra-low O 2 environment after anaerobic treatment can maintain the quality of mushrooms by improving the antioxidant capacity and reducing oxidative damage.

Effect of shiitake mushrooms polysaccharide and chitosan coating on softening and browning of shiitake mushrooms (Lentinus edodes) during postharvest storage

We investigated the browning and softening of fresh Lentinula edodes (LE) coated with polysaccharides (LEP) isolated from LE stalks and stored at 4 °C for 15 days. The results showed that compared to the chitosan-coated and uncoated LE, the LEP-treated mushrooms showed significant improvements in several qualities during storage, such as reduced weight loss, retention of hardness and springiness, improved soluble protein content, and reduced browning, malondialdehyde content, and electrolyte leakage rate. The best results were obtained with 1.5 % LEP. LEP improved the activities of peroxidase, catalase, superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonialyase and significantly reduced the accumulation of hydrogen peroxide during storage compared to the control samples. In addition, the LEP treatment maintained the high antioxidant activity of LE during storage. Notably, LEP inhibited browning-related enzymes (polyphenol oxidase and tyrosinase) to reduce browning. It also maintained high levels of cellulase, chitinase, and β-1,3 glucanase to improve softening during storage. These findings suggest the potential of LEP to improve the post-harvest quality of mushrooms, allowing a storage period of up to 15 days (extending the shelf life by six days) and indirectly suggesting that the polysaccharide component of LEP can act as a self-defense additive to protect against spoilage during storage.

Nanocomposite packaging materials delay the browning of Agaricus bisporus by modulating the melanin pathway

To elucidate the browning inhibition mechanism of nanocomposite packaging (nano-PM) Agaricus bisporus during cold storage, we analyzed the biophysical and biochemical indices, including substrates, key enzymes, and relative gene expression associated with browning. The results showed that nano-PM could maintain a higher total phenol content and lower flavonoid content of mushrooms throughout the storage period than the commercial polyethylene packaging treatment (control). The activity of phenylalanine ammonia lyase (PAL) and its relative gene expression were inhibited by nano-PM, whereas cinnamic acid-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) activities were promoted. Nano-PM promoted the synthesis of γ-L-glutaminyl-4-hydroxybenzene (GHB), tyrosine, and catechol, but inhibited the synthesis of soluble quinone, γ-L-glutaminyl-3,4-dihydroxybenzene (GDHB), and 3,4-dihydroxyphenylalanine (DOPA), which were mainly attributed to polyphenol oxidase (PPO), tyrosinase (TYR), and laccase (LAC) activities as well as gene relative expression at low levels. Nano-PM increased the enzyme activities of the phenylpropanoid pathway by activating their relative gene expression, promoting the accumulation of phenolic substances to enhance the resistance of mushrooms to harsh environments. Additionally, nano-PM inhibited TYR activity to delay the conversion of GHB to GDHB and tyrosine to DOPA, which ultimately reduced melanin formation and delayed mushroom browning, leading to a longer shelf life.

Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus.

Agaricus bisporus is widely consumed on the world market. The easy browning of mushroom surface is one of the most intuitive factors affecting consumer purchase. A certain cognition on browning mechanism has been made after years of research. At present, people slow down the browning of mushrooms mainly by improving preservation methods. In addition, breeding is also a reliable way. In the production practice, we have identified some browning-resistant varieties, and we selected a browning-resistant variety to compare with an ordinary variety to reveal the resistance mechanism. Using transcriptomics and metabolomics, the differences in gene expression and metabolite levels were revealed, respectively. The results showed that differentially expressed genes (DEGs) like AbPPO4, AbPPO3 and AbPPO2 were differently expressed and these DEGs were involved in many pathways related to browning. The expression of AbPPO expression play an important role in the browning of A. bisporus and multiple PPO family members are involved in the regulation of browning. However, the resistance to browning cannot be judged only by the expression level of AbPPOs. For metabolomics, most of the different metabolites were organic acids. These organic acids had a higher level in anti-browning (BT) than easy-browning varieties (BS), although the profile was very heterogeneous. On the contrary, the content of trehalose in BS was significantly higher than that in BT. Higher organic acids decreased pH and further inhibited PPO activity. In addition, the BS had a higher content of trehalose, which might play roles in maintaining PPO activity. The difference of browning resistance between BS and BT is mainly due to the differential regulation mechanism of PPO.

Biochemical characterization with kinetic studies of melanogenic enzyme tyrosinase from white button mushroom, Agaricus bisporus

In Agaricus bisporus, color is a key determinant for marketability and consumer acceptability. However, postharvest browning has become a major concern, affecting the overall economics of the mushroom industry. In button mushrooms, the tyrosinase enzyme (E.C.1.14.18.1) is responsible for the browning reactions by catalyzing the conversion of monophenols and diphenols into quinones which polymerize to form melanin. Thus, the present study focused on the purification and characterization of tyrosinase from A. bisporus. This enzyme was purified with a final yield of 19.71% and 32.05 purification fold. The study of enzymatic activity over a temperature (5-45°C) and pH range (3-10) showed that the optimum temperature was 35°C with pH 7. The kinetic studies revealed that Km values were different for catechol (0.71 mM) and L-dopa (0.87 mM), which indicated a higher affinity of the enzyme for catechol. Inhibition studies showed that cinnamic acid is a non-competitive inhibitor while salicylic acid is a competitive inhibitor of tyrosinase. The molecular weight of the enzyme was found to be 43 kDa and different amide regions were reflected by the FTIR spectra of the enzyme. This study may provide valuable insights into the structure, biochemical properties, and inhibition of tyrosinase enzyme for controlling mushroom browning.

Preparation and coating application of γ-polyglutamic acid hydrogel to improve storage life and quality of shiitake mushrooms

γ-polyglutamic acid (γ-PGA) hydrogel was prepared by chemical crosslinking with polyethylene glycol diglycidyl ether (PGDE) as the crosslinking agent. Coating treatments with γ-PGA hydrogel improved the storage life and quality of shiitake mushrooms. Among them, 1.0% (w/v) γ-PGA hydrogel exhibited highest preservation effects during storage, compared with control and other treatments. Coating of 1.0% γ-PGA hydrogel significantly inhibited the decay, water and weight losses, and vitamin C degradation of shiitake mushrooms during storage. Meanwhile, it also obviously suppressed the polyphenol oxidase (PPO) activity, consequently inhibited the browning of shiitake mushrooms during storage. Moreover, shiitake mushrooms maintained good sensory qualities by coating of 1.0% γ-PGA hydrogel, and extended its storage life to 30 days at 4 °C. These results indicated the coating application potential of γ-PGA hydrogel in industrial preservation of shiitake mushrooms. • γ-PGA hydrogel was prepared by polyethylene glycol diglycidyl ether crosslinking. • Coating of γ-PGA hydrogel inhibited the browning of shiitake mushrooms during storage. • Coating of γ-PGA hydrogel ameliorated the storage quality of shiitake mushrooms.

Multimodal Molecular Imaging and Identification of Bacterial Toxins Causing Mushroom Soft Rot and Cavity Disease.

Soft rot disease of edible mushrooms leads to rapid degeneration of fungal tissue and thus severely affects farming productivity worldwide. The bacterial mushroom pathogen Burkholderia gladioli pv. agaricicola has been identified as the cause. Yet, little is known about the molecular basis of the infection, the spatial distribution and the biological role of antifungal agents and toxins involved in this infectious disease. We combine genome mining, metabolic profiling, MALDI‐Imaging and UV Raman spectroscopy, to detect, identify and visualize a complex of chemical mediators and toxins produced by the pathogen during the infection process, including toxoflavin, caryoynencin, and sinapigladioside. Furthermore, targeted gene knockouts and in vitro assays link antifungal agents to prevalent symptoms of soft rot, mushroom browning, and impaired mycelium growth. Comparisons of related pathogenic, mutualistic and environmental Burkholderia spp. indicate that the arsenal of antifungal agents may have paved the way for ancestral bacteria to colonize niches where frequent, antagonistic interactions with fungi occur. Our findings not only demonstrate the power of label‐free, in vivo detection of polyyne virulence factors by Raman imaging, but may also inspire new approaches to disease control.

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

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.

Inhibition of browning and shelf life extension of button mushroom (Agaricus bisporus) by ergothioneine treatment

• EGT treatment inhibited the browning of mushroom. • EGT treatment inhibited the activities of PPO, POD and PAL in mushroom. • Expression of AbPPO1, AbPPO3, AbPPO5, abpal1 and AbPAL2 genes in mushrooms was inhibited by EGT. The effect of ergothioneine (EGT) on postharvest quality and possible browning mechanisms in button mushroom ( Agaricus bisporus ) was investigated. Mushrooms were sprayed with 0.12 mmol L − 1 EGT solution, and then stored at 4 °C for 17 d Results demonstrated that EGT treatment effectively delayed the decline of lightness (L*) value and firmness, maintained higher levels of total phenolics and ascorbic acid, and reduced browning degree, malondialdehyde (MDA) content and electrolyte leakage rate. However, EGT treatment had no significant effect on weight loss. Further investigations showed that EGT inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia lyase (PAL), catalase (CAT), and browning-related gene expression level, including AbPPO1, AbPPO3, AbPPO5, AbPAL1 and AbPAL2 . The results from this research indicated that EGT treatment had potential effect on maintaining the postharvest quality and controlling browning in button mushroom.

Development of active poly(butylene adipate‐co‐terephthalate) films incorporated with sodium benzoate and its application in white mushroom ( Agaricus bisporus ) packaging

The poly(butylene adipate-co-terephthalate) (PBAT) active films added with different concentrations (0%, 1%, 3%, 5%) of sodium benzoate (SB) were developed and their properties were evaluated. The FTIR analysis showed the interaction between PBAT and SB. The scanning electron microscope result exhibited that SB was uniformly dispersed in the PBAT matrix and tended to aggregate with its increasing content. The crystallinity of PBAT films increased for the incorporation of SB and it reached maximum for the film containing 3% SB. The color difference among all films was small, but the transparence decreased as SB increased. As the content of SB increased, the tensile strength (TS) and elongation at break (EAB) of films both increased first and then decreased, the film added with 1% SB possessed the maximum of TS and EAB. The gas barrier performance (oxygen and water vapor) of the films reduced with the increasing content of SB. Moreover, the results of the preservation of white mushrooms packaged by these films showed that the PBAT films added with SB could retard the browning, weight loss, soften, and the increase of microbiology of white mushrooms during storage. And the quality maintenance effect increased with the increasing content of SB. The results indicated that the active PBAT films added with SB were the potential to be used for food preservation. Practical applications Poly(butylene adipate-co-terephthalate) (PBAT) as one of biodegradable materials is considered a promising packaging material due to its biodegradability, high-temperature resistance, and high elongation at break. In this study, sodium benzoate acted as both nucleating agent and active agent was blended with PBAT to develop biodegradable active film. It evidenced that PBAT films containing different concentrations of SB were beneficial for the preservation of white mushrooms, which could delay the browning, weight loss, soften, and microbe growth of white mushrooms for 15 days. It also indicated that the PBAT films incorporated with SB could be potential to be used as antimicrobial active packaging for food preservation to extend its shelf life.