Fresh Mushrooms Research Articles

Plant growth regulator residues in fruits and vegetables marketed in Yinchuan and exposure risk assessment

Data on plant growth regulators (PGRs) in common fruits and vegetables remain deficient. Supermarkets and farmers’ markets in three districts, two counties, and one city in Yinchuan with high traffic flow were selected and randomly sampled using the five-point sampling method. The QuEChERS pre-treatment method, combined with high-performance liquid chromatography-mass spectrometry, was used for detection. High-end exposure to PGRs was calculated via the chronic dietary risk assessment method from the point assessment model. The linearity of the components was good, (range: 0.2–100 ng/mL) with correlation coefficients ≥ 0.9962. Of the 25 PGRs examined, 16 were detected. The exceedances were as follows: chlormequat chloride and succinic acid 2,2-dimethylhydrazide in three and one batches of fruits, respectively, and gibberellin in four and six batches of vegetables, respectively. The same batch of fruits and vegetables could contain multiple PGRs, with seven PGRs detected in green dates and six in strawberries. In total, 10 batches of sprouts, six batches of fresh mushrooms, five of fruits and vegetables, one of leafy vegetables, and one of melons had excessive amounts of PGRs. The mean and median exposures were 0.0–0.832 mg/d and 0.0–0.453 mg/d, respectively. Although individual exceedances of PGRs were observed, most were at low levels, indicating that the corresponding risk was acceptable for human consumption.

Feasibility analysis of white oyster mushroom cultivation in UD. Yusy Berkah Abadi Banyuwangi

A company called UD. Yusy Berkah Abadi makes fresh white oyster mushrooms and oyster mushroom logs. This business is situated in Banyuwangi District’s Setail Village, Genteng Sub-district. This study aimed to examine the financial and non-financial viability of oyster mushroom cultivation and the viability of sensitive oyster mushroom cultivation. Market, technical, managerial, legal, and environmental aspects comprise the non-financial aspects. In contrast, financial aspects include NPV, IRR, R/C Ratio, B/C Ratio, BEP, and Payback Period, followed by sensitivity analysis in which the price was increased by 10%, decreased by 5%, the production was increased by 10%, decreased by 5%, the production cost was decreased by 10%, and the production cost was increased by 1%. The findings of this study suggested non-financial aspects of UD. Yusy Berkah Abad was estimated based on all aspects, while financial aspects were feasible based on the value of NPV -IDR. 24.685.810, IRR 2%, and BEP units and rupiah of oyster mushroom logs 37.312 pcs and IDR. 93.285.481. Meanwhile, non-financial aspects were determined to be unfeasible.

Antibacterial Potential of Oyster Mushroom (Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm.) Extract against Pathogenic Bacteria

This study investigated the antibacterial properties of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. extracts against various pathogenic bacteria. The fruiting bodies of fresh oyster mushrooms were collected from Mae Phai Boon Mushroom Farm in Ban Thung Nang Rao, Mueang District, Mahasarakham Province, and subjected to extraction using 95% ethanol and 95% ethyl acetate solvents. The effectiveness of the extracts in suppressing the proliferation of pathogenic microorganisms, encompassing Bacillus cereus, Enterobacter cloacae, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella typhi, Serratia marcescens, and Staphylococcus aureus, was assessed through the utilization of the paper disk diffusion technique. The results revealed that the crude extract obtained from the 95% ethanol solvent exhibited significant inhibitory effects against B. cereus, E. cloacae, P. aeruginosa, S. marcescens, and S. typhi, yielding inhibition zone diameters from 9.22 to 12.33 mm. In contrast, the crude extract from the 95% ethyl acetate solvent showed inhibitory activity only against E. coli, revealing an inhibition zone diameter of 12.00 mm. Additionally, the determination of the minimum inhibitory concentration (MIC) of the 95% ethanol crude extract against P. aeruginosa and S. marcescens established a value of 150 mg/ml, and concomitantly, the minimal bactericidal concentration (MBC) was also established at 150 mg/ml. However, it was observed that the 95% ethanol crude extract at a concentration of 15 mg/ml was incapable of suppressing the proliferation of E. coli in the MIC evaluations. These findings imply that the extracts originating from P. ostreatus possess inherent capacity as organic antibacterial agents targeting specific pathogenic bacteria. Therefore, these findings justify the necessity for additional scrutiny into their conceivable utilities within the domains of medicine and food preservation.

Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune

Fresh Schizophyllum commune deteriorates easily after harvest due to its high moisture content and tender texture. Different drying methods can affect food quality differently. The study aimed to investigate the effects of hot air drying at 60 °C and 80 °C (60 °C HAD and 80 °C HAD), ultrasound-assisted hot air drying at 60 °C and 80 °C (US-60 °C HAD and US-80 ℃ HAD), microwave drying (MD), microwave vacuum drying (MVD) and vacuum freeze-drying (VFD) on the physical properties and taste components of Schizophyllum commune. Results showed that VFD group had the best porous honeycomb ultrastructure, and closest color to fresh mushroom. The VFD group had the highest total organic acid content (19.78 mg/g), with particularly high levels of succinic anhydride (6.03 mg/g) and succinic acid (4.99 mg/g). Additionally, VFD showed superior retention rates for 5′-nucleotides (6.45 mg/g) and free amino acids (25.42 mg/g). US-60 ℃ HAD (7.77 mg/g), US-80 ℃ HAD (7.63 mg/g), and VFD (7.40 mg/g) were better at retaining monosodium glutamate-like amino acid. VFD and US-60 ℃ HAD could produce higher equivalent umami concentration values. VFD is a good choice for drying Schizophyllum commune. The research results can provide reference for commercial drying of Schizophyllum commune.

Impact of Marketing Tactics on the Performance of Oyster Mushroom Cultivation among Small-Scale Farmers: A Study in Mumias Division, Mumias Sub-County, Kenya

Mushrooms, as macro-fungi capable of thriving above and below ground, are a rich source of nutrients and can be successfully cultivated within well-ventilated structures using organic substrates. China is the global leader in Oyster mushroom production, accounting for 80% of the total output, with Africa contributing relatively little. In Kenya, two mushroom species are grown: Button and Oyster, with a combined annual production of 500 tons and an additional 150 tons imported. Button mushrooms dominate production at 95%, while Oyster mushrooms represent only 5% of the total output. Among farmers, the majority (80%) focus on cultivating Oyster mushrooms, while the remaining 20% prefer Button mushrooms. Despite the availability of suitable substrates and the preference of growers, the performance of Oyster mushroom cultivation has remained suboptimal. Consequently, the impact of marketing strategies on Oyster mushroom performance has remained uncertain. This study aimed to investigate the influence of marketing strategies employed by farmers. The research was grounded in Innovation theory and guided by a conceptual framework. A descriptive research design was adopted, with a study population of 300 individuals, and a random sample of 30 respondents was selected using cluster random sampling. Data were collected through questionnaires and interview guides and analyzed using SPSS. The results revealed that 56.7% of the farmers sold mushrooms in rural open markets, while 43.3% supplied their produce to hotels and restaurants. Furthermore, 53.3% of farmers engaged in personal selling, whereas 46.7% relied on vendors for distribution. In terms of sales, 76.7% marketed mushrooms through their respective groups, while 6.7% used retailers. Regarding packaging, 96.7% of farmers utilized polythene bags, with a small proportion (3.3%) opting for bottles. On pricing, 70% sold 50gm packages for Ksh 100, while the remaining 30% offered 1kg packages priced at Kshs 2000. A significant majority (83.3%) of farmers sold processed mushrooms, while 16.7% focused on fresh mushrooms. In conclusion, the study found that existing marketing strategies had a limited impact on the performance of Oyster mushroom cultivation. The study recommends intensive training, the development of incentive schemes, the construction of cold storage facilities, and the formation of mushroom cooperatives to enhance the industry's performance. The findings of this research have implications for policymakers, mushroom growers, scholars, and researchers in the field. Keywords: Mushroom, Oyster, production, marketing strategy

Mushroom Biomass Waste Is a Source of the Antioxidants Ergothioneine and Glutathione

Low-grade foodstuffs and unharvested materials from farms contribute a sizable amount of the waste that is disposed to landfills. Mushroom farms also contribute to this problem, as unmarketable fruiting bodies or parts of them are discarded in the waste stream. To limit the proportion of mushroom biomass waste that is deposited to landfills, we assessed whether culls of oyster and shiitake mushrooms and white button mushroom stem waste contain the antioxidants ergothioneine and glutathione. Enzyme-coupled spectrophotometric assays were used to assess the concentrations of glutathione (GSH) and its oxidized form glutathione disulfide in mushroom biomass waste. Ergothioneine analysis was performed with a high-performance liquid chromatography analysis. Most of the biomass waste contained ergothioneine and GSH concentrations that were on par with each one of the fresh mushrooms. Conversely, white button mushroom stem waste contained 77% less GSH than market-ready mushrooms. Finally, as a proof-of-concept cation exchange column chromatography was used to capture ergothioneine from oyster mushroom culls. This strategy has the potential to produce gram quantities of high value ergothioneine per tonne of mushroom biomass waste. These findings provide a strategy for the valorization of mushroom biomass waste and its diversion from landfills.

Ultraviolet-B radiation, mushrooms, and vitamin D: From technology to bioavailability

We describe an efficient technology to obtain vitamin D2-enriched mushroom powder by exposing postharvest shiitake mushrooms (Lentinula edodes) to UV-B radiation. UV-B exposure took place in a self-designed semi-industrial facility with the required safety measures. The highest vitamin D2 content (1000 IU g−1 DM) was found when a total UV-B dose of 24 kJ m−2 was distributed in two different moments of the process (75% on sliced fresh mushroom and the remaining 25% on the dry powder). Similar results were obtained in king oyster (Pleurotus eryngii) and Portobello button (Agaricus brunnescens) mushrooms, indicating that the developed technology could generally be used to produce vitamin D2 supplements from mushrooms. In addition, the same method increased the vitamin D2 content in shiitake by-products, which could be used for animal feed. The microbiological, toxicological, and nutritional quality of the enriched mushroom preparations were confirmed to ensure a safe consumption. To determine the vitamin D bioavailability in humans, the enriched shiitake powder was encapsulated using 600 mg per capsule, which was equivalent to the minimum daily intake of vitamin D for adults. The capsules were ineffective in improving serum 25-hydroxyvitamin D status, but prevented an excessive decrease in this parameter due to winter conditions.

Microbiological quality and safety of fresh mushroom products at retail level in Korea.

Several investigations and recalls have demonstrated that Listeria monocytogenes can occur on mushrooms. This study aimed to assess the microbiological quality and safety of four types of edible mushrooms (Flammulina velutipes, Pleurotus ostreatus, Pleurotus eryngii, and Agaricus bisporus) available in the Korean market, and to evaluate the prevalence of Listeria spp., including L. monocytogenes. Results revealed that out of 100 samples tested, 16% (32/200) were positive for Listeria spp. Of the Listeria-positive samples, five strains of Listeria innocua were detected. The total microbial counts ranged from 0.79 to 5.84 log CFU/g, with F. velutipes exhibiting the highest microbial load (mean 5.03 log CFU/g). These findings provide significant data for risk assessment and emphasize the need for continued monitoring of the microbiological safety of edible mushrooms.

Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom

The shelf-life of fresh mushrooms is limited to 1-3 days at ambient conditions and antioxidant characters are reduced and acquire a brown colour during post-harvest storage. Therefore, the present study was conducted to investigate the effect of some postharvest exogenous edible coating treatments of immersed in six different solutions for 5 min of calcium chloride (2%, 4%), chitosan (1%, 2%), CMC (1%, 2%) and control (distilled water) on reducing the browning, microbial load and maintaining quality during storage for 15 days at 4 ± 1 °C and 95% RH, during two successive seasons of 2021 and 2022 in 4th and 6th of January in the first and second seasons respectively. The obtained results revealed that dipping mushroom plants in a solution of chitosan 2% or calcium chloride 4% was the best treatment for reducing weight loss, while chitosan 2% for 5 min was the most effective treatment in reducing browning, PPO activity, total phenolic, flavonoids contents and inhibiting microbial counts for 12 days at 4 ± 1 °C and 95% RH.

Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation

Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.

THE TRAINING IN TEMPERATURE AND HUMIDITY CONDITIONING EQUIPMENT UTILIZATION FOR THE OYSTER MUSHROOM CULTIVATION BUSINESS AT PONGANGAN GUNUNGPATI

Oyster mushroom farming is a business practice for six SMEs in the Pongangan Gunungpati region. The fact that the production tools still in use are basic presents one of the main challenges to oyster mushroom cultivation. The production scale for fresh oyster mushrooms is still quite limited, and it has not been able to satisfy market demand. Additionally, production standards and good crop management have not been adopted. Among MSME members, production management and marketing management are still conducted independently, so that the circulation of fresh mushroom production and marketing is not optimal. Changes in climate and seasons are difficult to foresee and have a propensity to occur, and the popular perception that mushroom cultivation is difficult and can only be done in the highlands contributes to the low level of interest in mushroom farming. The inability of mushroom farmers to condition the mushroom house in accordance with applicable regulations and the absence of technology capable of maintaining stable temperature and humidity in the mushroom house area. Currently, mushroom growers in the Pongangan subdistrict still utilize a rudimentary irrigation mechanism and manually water their crops each morning and evening. The objective of the performed service activities is to use appropriate technology to condition the air’s temperature and humidity to match the natural circumstances of oyster mushrooms.

WILD EDIBLE MUSHROOM USAGE BY THE URBAN AND RURAL POPULATION IN DIFFERENT REGIONS OF THE WORLD, COMPARED TO THE REGION OF VARNA-BULGARIA

Purpose: Wild edible mushrooms are used worldwide and in Bulgaria as well. This inquiry investigation aimed at evaluating some mushroom usage practices by inhabitants in towns and villages in the Region of Varna, Bulgaria. Material/Methods: We carried out a study of 200 adult individuals, 100 males and 100 females, on the territory of the Region of Varna using anonymous inquiry with a set of 12 concrete items about wild edible mushroom usage. Statistical data processing was performed using descriptive and correlation analysis. Results: There was a domination of the negative attitude towards the wild edible mushrooms among the respondents from the towns, the villages and all the respondents as a whole on the territory of the Region of Varna. The inhabitants in the villages used more commonly cooking than those in the towns, and the inhabitants in the towns dried more seldom fresh mushrooms than those in the villages. Freezing was very rarely made use among all the respondents. There were statistically significant correlations between main town residence, on the one hand, and wild edible mushroom traditional usage, including cooking, drying, preservation and freezing, on the other hand. Conclusion: This inquiry investigation revealed some peculiarities of the attitudes towards wild edible mushrooms among the urban and rural population in the Region of Varna and the extent of usage of common mushrooms in dependence on espondents’ main residence.

Review of packaging for improving storage quality of fresh edible mushrooms

AbstractEdible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in‐depth genetic research on its preservation mechanism. Nanoemulsion‐based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.

Pelatihan Teknik Pengawetan dan Pengemasan Jamur Merang Segar di Desa Bilabante Kebupaten Lombok Tengah Nusa Tenggara Barat

Mushrooms contain a high percentage of water, causing a shorter shelf life and the quality of the mushroom will decrease rapidly. This fresh mushroom preservation and packaging technique training aims to provide information on wet and dry preservation techniques and how to pack fresh straw mushrooms. The implementation of this activity was attended by members of the Harapan Jaya farmer women's group, Bilebante village, Pringgrata sub-district, Central Lombok district. The training method is to provide material followed by hands-on practice. The training process ran smoothly and was greeted enthusiastically by the participants. This training provides expertise on how to preserve and package fresh straw mushrooms so they can last longer. From the evaluation carried out by the members of the women farmer group, they easily absorbed the material provided and were able to follow well the practices in this training. this can be seen from the results of the discussion and question and answer at the end of the training indicating that the training participants understood what had been done during the training process

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments.

This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.

The influence of the addition of Agaricus bisporus to the diet on the volatile profile of lamb meat

The aim of the research was to qualitatively determine volatile aroma compounds in the M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. The animals were fed with a regular commercial feed mixture, which was supplemented with chopped dried or fresh common mushrooms (Agaricus bisporus) in various proportions. Volatile compounds were determined using headspace solid-phase microextraction, coupled with gas chromatography/mass spectrometry. The identified compounds are classified into the following chemical groups: aldehydes, esters, alcohols, amino acids, peptides, lactones, ketones, fatty acids, complex organic compounds, ethers and furans. Further research is needed to determine whether the differences between the groups in the volatile compounds identified affect the acceptability of lamb meat to consumers.

Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin

Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in order to optimize their exploitation in food technology and gastronomy. Therefore, 900g of Pleurotus ostreatus were produced on Oil Palm By- Products and divided into three lots of 300g for the study. Lot 1 was used to evaluate the techno-functional and nutritional parameters of fresh mushrooms. Lot 2 was brined while lot 3 was dried. Samples from all three lots were collected and used to study the variability in sensory quality by treatment. The study shows that Pleurotus ostreatus mushrooms produced in Benin have several technological-functional and nutritional benefits that can be used for food security. The luminance values (L*), red index (a*) and yellow index (b*) for fresh oyster mushrooms were respectively 74.6, 2.78 and 26.35. The hue value and the chroma value of the raw mushrooms were respectively of 5.98 and 26.49. The pH of fresh oyster mushrooms was 6.35. The water holding capacity was 11.85% and the technological yield was 88.15%. Nutritionally, the dry matter, fat, ash and protein content of the Pleurotus ostreatus were 9.8%, 2.6%, 6.7%, and 14.78% respectively. About sensorial quality, fresh and brined mushrooms were better appreciated than dried mushrooms. Overall, Pleurotus ostreatus mushrooms produced in palm residues have several techno-functional and nutritional assets and may be promoted for food and nutritional security.

Armillaria mellea (Vahl. : Fr.) P. Kumm. a non-timber forest resource in the Ñhöñho culture: promoting sustainable development and ethnomycotourism

Background. The indigenous and mestizo communities in Mexico have used Armillaria mellea as a non-timber forest resource, mainly as food; ecologically it is an abundant species in forests. For this reason, we establish A. mellea as a species with cultural importance and a high potential for the development of sustainable regional and ethnomycotourism projects. Methods. The field work was carried out in the Ñhöñho communities of Texquedó and Xahai, Querétaro; Mexico. Semi-structured surveys were applied to local specialists in collecting mushrooms. Species were identified at the taxonomic level. Participation-action workshops were held for the organization and development of ethnomycotourism events. Results. A total biomass of 107.11 kg of A. mellea was collected with the support of the “hongueros” (local mushroom collectors) during the rainy seasons of 2017, 2018 and 2019. A greenhouse-type solar dehydrator was designed to process the mushrooms with a minimum dehydration capacity of 30 and a maximum of 100 kg of fresh mushrooms; and value-added products were designed with edible wild mushrooms. On the other hand, tours and mushroom collections (edible and inedible) were designed with local specialists, academics and visitors; promoting and laying the foundations for the development of ethnomycotourism with an approximate economic income per year in each community of 700 to 1200 dollars. Finally, as a result of this project, the non-profit civil organization; Ethnomycology, Research and Community Development A.C. Conclusion. Mushrooms constitute the basis for the planning of regional sustainable projects, as means of revaluing traditional systems, and strengthening the local economy, as well as conservation and management under a biocultural approach. Keywords. Mycotourism, Ethnomycotourism, Value-added products, Edible wild mushrooms, Otomí, Mexico

Tyrosinase Magnetic Cross-Linked Enzyme Aggregates: Biocatalytic Study in Deep Eutectic Solvent Aqueous Solutions.

In the field of biocatalysis, the implementation of sustainable processes such as enzyme immobilization or employment of environmentally friendly solvents, like Deep Eutectic Solvents (DESs) are of paramount importance. In this work, tyrosinase was extracted from fresh mushrooms and used in a carrier-free immobilization towards the preparation of both non-magnetic and magnetic cross-linked enzyme aggregates (CLEAs). The prepared biocatalyst was characterized and the biocatalytic and structural traits of free tyrosinase and tyrosinase magnetic CLEAs (mCLEAs) were evaluated in numerous DES aqueous solutions. The results showed that the nature and the concentration of the DESs used as co-solvents significantly affected the catalytic activity and stability of tyrosinase, while the immobilization enhanced the activity of the enzyme in comparison with the non-immobilized enzyme up to 3.6-fold. The biocatalyst retained the 100% of its initial activity after storage at -20 °C for 1 year and the 90% of its activity after 5 repeated cycles. Tyrosinase mCLEAs were further applied in the homogeneous modification of chitosan with caffeic acid in the presence of DES. The biocatalyst demonstrated great ability in the functionalization of chitosan with caffeic acid in the presence of 10% v/v DES [Bet:Gly (1:3)], enhancing the antioxidant activity of the films.

Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of β-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.