Fresh Mushrooms Research Articles

Nutraceutical stability in Lentinus squarrosulus after drying and frying for snack production

Pathogenesis of neurological diseases is associated with free-radical-mediated inflammatory processes. Phenolic compounds, saponin, and γ-aminobutyric acid (GABA) are nutraceuticals with neuroprotective properties. Lentinus squarrosulus is a mushroom with high proteins low calories, and nutraceuticals. This research aimed to investigate the nutraceutical contents of total phenolic compounds, saponins, γ-aminobutyric acid (GABA), and antioxidant activity in this mushroom after drying and frying for snack production. The nutraceutical contents and antioxidant activity were measured by Folin–Ciocalteu method and 2,2-diphenylpicrylhydrazyl (DPPH) assay, respectively. The stability of these nutraceuticals was also determined after drying and deep frying mushrooms in preparation for snack production. Results showed that the mushrooms after drying at 50 and 60 °C until the moisture content was below 12 % (according to Thai Community Products Standard) had water activity (aW) of 0.52 to 0.59. The dried mushrooms had lower lightness, redness, and yellowness with the increased drying temperature (p ≤ 0.05). The total phenolic content of dried mushrooms was not significantly different from that of fresh mushrooms, but saponin, GABA, and antioxidant activity were higher than in the fresh samples.

Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region.

The compliance to European and National safety and labelling requirements relating to the sale of spontaneous and cultivated mushrooms and mushroom-based products in Tuscany was assessed. The evidence was collected by the Mycological Inspectorate of North-West Tuscany Local Health Authority during 90 inspections (from 2016 to 2020) at large-scale distribution stores, wholesalers, and restaurants in 10 cities belonging to 3 provinces, and on the labelling analysis of 98 commercial products collected at retail in 2021. Despite a substantial compliance of the inspected activities and products with the regulatory requirements, critical issues were highlighted: 1) EU legislative gap in the definition of specific measures for the safe sale of spontaneous mushrooms; 2) improper shelf storage temperatures of fresh-cut products; 3) incorrect condition of use on the labels of pre-packaged products; 4) lack of countryof- origin declaration in pre-packaged products. Furthermore, the labelling analysis highlighted that 18.4% and 15.3% of the products presented issues in the validity and correctness of the scientific names respect to national requirements in. A revision of the current EU legislation is needed to guarantee consumers safety, also considering the relevant number of poisoning cases related to false mycetisms (ingestion of edible mushrooms unproperly stored or used). Also, a specific revision and harmonization of the EU labelling of mushrooms would be desirable to protect consumers.

NUTRITIONAL AND BIOLOGICAL VALUE OF MUSHROOM SNACKS

The paper presents the results of research and scientific substantiation of nutritional and biological value of developed new mushroom chips and snacks. Taking into account the high popularity of snacks, the prospects for the use of artificially cultivated mushrooms due to the valuable chemical composition and useful properties, the global volume of their cultivation, such research is appropriate and relevant. To achieve this goal, the task was to investigate experimentally the chemical and amino acid composition, digestion of protein substances of developed chips and snacks based on edible mushrooms. The research was conducted using modern methods. On the basis of experimental researches, the increased consumer and biological value of the developed mushroom products, and also their low caloric content was proved. It was found that mushroom products increased the enzymatic hydrolysis of protein substances compared to fresh mushrooms at both pepsin and trypsin stage of their hydrolytic cleavage, which contributed to their increase digestibility. The conducted research and developed technologies of mushroom chips and snacks can be used both in the food concentrate branch and in other branches of the food industry.

Nanocomposite packaging regulates energy metabolism of mushrooms (Flammulina filiformis) during cold storage: A study on mitochondrial proteomics

Energy deficit leads to quality deterioration of fresh mushrooms. To investigate the metabolic energy differences between Flammulina filiformis packaged with nanocomposite (NP) and conventional polyethylene (CP) bags, tandem mass tags (TMT) labeling combined with two-dimensional liquid chromatography-tandem mass spectrometry technique and biochemical analysis were applied. Results showed that the ATP and energy charge level in NP group were higher with a delayed decrease compared to those in CP. The enzyme activities in EMP and TCA processes were inhibited by NP, while Mn-SOD activity and gene expression of electron transport chain complexes were enhanced. TMT-based proteomic analysis revealed that the most differentially expressed proteins were mitochondria proteins and NP could inhibit the carbohydrate and energy metabolism bioprocesses. In summary, the mitochondrial integrity and function of NP packed F. filiformis were protected and the balance of energy supplement was maintained, resulting in better postharvest quality during cold storage.

Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product's formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.

Analysis of UV-Treated Mushrooms: Dietary Source of Vitamin D2?

In recent years, dietary intake of vitamin D has become an issue of high concern because this bioactive molecule boosts the immune system and is presumed to provide some protection against Covid-19. Under these conditions, a search for nontraditional dietary sources has appeared as a new challenge. One of the possibilities is irradiation of champignons that contain a high amount of ergosterol, a vitamin D2 precursor. In our study, a fast and sensitive liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS) method for the determination of vitamin D2 in fresh mushrooms and its metabolite 25(OH)D2 in the blood of volunteers regularly consuming UV-treated mushrooms has been introduced. For extraction of desiccated mushrooms, solid-liquid extraction n-hexane–ethyl acetate was used, and n-hexane was employed for blood plasma samples. Separation of target analytes was performed on a polymeric bonding C18 phase column. Satisfactory limits of quantification (LOQs) were reached both for the control of vitamin D2 content in mushrooms (LOQ = 10 ng/g) and for the monitoring of vitamin D2 and D3 metabolite in human blood (LOQ = 2.5 ng/mL). For accurate quantification, isotopic dilution was employed.

"Economics of Oyster Mushroom (Pleurotus spp) Production in Bhagalpur District of Bihar"

"The mass population of India was vegetarian and attracted to mushroom consumption because they have contained more nutrients like vitamins, minerals, fibers, and medicinal value. The mushroom species (oyster, button, milky and paddy straw) was identified for cultivation in upper and hilly regions of the Indian states suitable for white button mushrooms and plain areas of lower altitude regions in favor of oyster ‘Dhingri’ (Plutorus sages Kaju) mushroom. Moreover, growers have doesn’t fully organize form of mushroom per unit sale in Bhagalpur & territories market of Bihar as well as other states of India. The strategic economic problem of the net sown area was limiting shrink factors day by day due to increase the infrastructure alternate option is open but human population is pressurized for fulfilling the demand become inevitable to best alternative option to supplementary mushroom growing opportunity. Mushroom production in locale area under Bhagalpur district of Bihar was purposively studies of the fourteen each block and village panchayat with the help of snowball referral to subsequent respondents collected 71 complete lists enumerated then obtained sample size (Taro Yamane) 60 oyster growers and cumulative cube root frequency distribution techniques were used. The major variable costs of oyster mushroom that spawn cost was higher expenses followed by the human labour, chopped dry straw, plant protection and polythene bags. The overall farms of fresh oyster mushroom production were accounted to be on an average 16.90 Kg (m2) per square meter, which were varied to be on an average 18.48 Kg (m2) per square meter higher for large farms followed by 16.99 Kg (m2) per square meter of medium farm and 15.16 Kg (m2) per square meter for the small farm. The overall farm benefit-cost ratio (BCR) was estimated to be on average 1.31 which varied to 1.40 higher for large farms followed by 1.31 for medium farms and 1.19 for small farms. Further, the cost of oyster mushroom production per unit was decreased when the increase in the size of farms and vice-versa."

Effect of thickness of polyethylene packaging and temperature on quality of solar-dried oyster mushroom (Pleurotus sajor-caju)

Pleurotus sajor-caju is evaluated as an edible fungi with high nutritional and medicinal value, but fresh mushrooms are easily damaged after harvest due to many reasons. Drying methods can be taken to maintain mushroom quality, reduce losses and prolong postharvest storage time. The objective of this study was to evaluate the effects of polyethylene (PE) packaging thickness (91.70 µm; 81.30 µm and 53.50 µm), temperature (28 oC-30 oC and 3 oC-5 oC) (with air humidity of 60-62% and 76-78% respectively), to the quality of oyster mushrooms dried by solar energy, during storage. During the storage period, the total sugar and protein contents of all treatments decreased. Besides, the colour (through the difference in lightness and darkness (?L) value) and firmness of the solar-dried oyster mushrooms also decreased, so, oyster mushrooms were darkened and softened. After 6 months, the lowest protein, total sugar and lipid loss was found in PE packaging of 91.70 µm thickness at storage temperature of 3 oC-5 oC. In addition, the water activity of dried mushrooms was lower (less than 0.7), so it ensures microbiological safety.

Economically viable Mushroom (Pleurotus djamor) farming for nutritional security in Uttarakhand

Pink oyster mushroom (Pleurotus djamor) owns a pleasant colour, good sensory attributes, high nutritional value, anti-oxidant, anti-microbial and medicinal properties. Cultivation of different types of mushroom has been accepted as a short-term income generating avenue under crop production for livelihood of the farmers. The present study was carried out to assess the nutritional quality, anti-oxidant activities and economic benefits of pink oyster mushroom at Research farm of G B Pant University of Agriculture and Technology, Pantnagar, Uttarakhand during 2015–18. The fresh whole mushroom was assessed for yield and physical parameters. It was exposed to 60±20C temperature for 8 h to prepare dried mushroom powder. The dried powder was used for proximate composition analysis and anti-oxidant activity study. The cost to benefit ratio was calculated on the basis of gross expenditure and net profit incurred in the trial field. The high contents of protein, fat and carbohydrate along with good anti-oxidant property and biological efficiency revealed the mushroom as a rich source of quality nutrients. The yield of 740.60 g/kg wheat straw withbenefit to cost ratio of 2.60 depicted economical viability of mushroom farming. The study concludes that, pink oyster mushroom farming can be explored for nutritional security in alleviating the malnutrition with economic benefits to the farmers in Uttarakhand.

Mushroom Cultivation for Increasing Income and Sustainable Development of Small and Marginal Farmers

A mushroom is the fleshy and spore-bearing fruiting body of a fungus and belongs to the class Basidiomycetes. Mushroom cultivation is a low-cost, high-return activity that has proven to be an additional source of income. Because the vegetarian population in our country's urban centers has adopted mushrooms in their diet due to their nutritious worth, mushroom producers in nearby rural areas have an excellent market for selling their products quickly and at a reasonable price. As a result, the mushroom benefits both producers and consumers, earning it the title of super food. Mushroom production can also be used to empower rural people, offer additional income for agricultural families, and address the issue of rural people's nutritional needs. Rural unemployed people are the most productive workforce in the economy, necessitating efforts to enhance and strengthen their socioeconomic condition. Mushroom farming all year can produce revenue from the sale of spawns as well as the sale of fresh mushrooms in a sustainable manner by using farm by-products as a raw material.

Effects of Mushroom Consumption on Cardiometabolic Disease Risk Factors: A Systematic Review of Randomized Controlled Trials

ObjectivesMushrooms are edible fungi containing bioactive compounds that may elicit health benefits. This systematic review aimed to assess the effects of whole mushroom consumption on cardiometabolic disease risk factors. MethodsThree researchers independently screened 700 articles published through July 2021, using searches developed for PubMed, CINAHL, Web of Science, Scopus, and Cochrane Library databases. Inclusion criteria were: English language; subjects aged ≥18 years; comparison of higher vs. lower or no mushroom consumption; reporting ≥1 outcome: diastolic and systolic blood pressure or serum/plasma lipids (total, HDL, and LDL cholesterols, or triglycerides); peer-reviewed RCTs. ResultsWe identified 9 RCTs that met our inclusion criteria. The qualified RCTs included the following experimental design features: 6 placebo-controlled, parallel design; 3 non-placebo controlled (post-intervention vs. baseline); 4 included fresh mushrooms, 5 included dried; all 9 provided partial dietary control (i.e. mushrooms only). We found insufficient data to conduct a meta-analysis, therefore, we completed a qualitative assessment of the data. Among the 9 RCTs, mushroom intake did not statistically significantly affect cardiometabolic disease risk factors. The risk factors included systolic or diastolic blood pressures (1/3 studies report a decrease in both); total cholesterol (1/5 studies report a decrease); HDL cholesterol (2/6 studies report an increase); or LDL cholesterol (1/5 studies report a decrease). Four of five studies reported mushroom consumption decreased triglyceride concentrations. ConclusionsLimited evidence suggests that mushroom consumption may improve serum/plasma triglycerides but not other lipids, lipoproteins, or blood pressures. The paucity of RCTs underscore the need for future research assessing mushrooms for cardiometabolic health, including data to conduct a meta-analysis. Funding SourcesMushroom Council funding supported CNU.

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation.

The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. The fruiting bodies of fresh, blanched, and fermented mushrooms were analyzed at different stages of the lactic fermentation process. The content of free sugars (high-performance liquid chromatography with charged aerosol detector method; HPLC-CAD) and organic acids (high-performance liquid chromatography with diode array detector method; HPLC-DAD) was determined both in the mushroom fruiting bodies and in the brine. Five free sugars (ribose, trehalose, sucrose, glucose, and fructose), mannitol, and six organic acids (lactic, malic, succinic, citric, acetic, and fumaric acids) were detected in the samples. Lactic acid dominated in the final products. The starter cultures exhibited varying degrees of utilization of available mushroom sugars and sucrose used as an additional substrate. Sucrose was utilized at a higher rate and in greater amounts by the L. plantarum EK3 isolate. This starter culture was characterized by a significantly higher final amount of produced lactic acid, a lower pH value, and higher numbers of LAB (lactic acid bacteria). These important quality parameters largely determine the stability of fermented products. Based on the analysis results and the high scores in the organoleptic evaluation of the fermented mushrooms, the L. plantarum EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies.

Exposure to Essential and Toxic Elements via Consumption of Agaricaceae, Amanitaceae, Boletaceae, and Russulaceae Mushrooms from Southern Spain and Northern Morocco.

The demand and interest in mushrooms, both cultivated and wild, has increased among consumers in recent years due to a better understanding of the benefits of this food. However, the ability of wild edible mushrooms to accumulate essential and toxic elements is well documented. In this study, a total of eight metallic elements and metalloids (chromium (Cr), arsenic (As), cadmium (Cd), mercury (Hg), lead (Pb), copper (Cu), zinc (Zn), and selenium (Se)) were determined by ICP-MS in five wild edible mushroom species (Agaricus silvicola, Amanita caesarea, Boletus aereus, Boletus edulis, and Russula cyanoxantha) collected in southern Spain and northern Morocco. Overall, Zn was found to be the predominant element among the studied species, followed by Cu and Se. The multivariate analysis suggested that considerable differences exist in the uptake of the essential and toxic elements determined, linked to species-intrinsic factors. Furthermore, the highest Estimated Daily Intake of Metals (EDIM) values obtained were observed for Zn. The Health Risk Index (HRI) assessment for all the mushroom species studied showed a Hg-related cause of concern due to the frequent consumption of around 300 g of fresh mushrooms per day during the mushrooming season.

Storage temperature effect on quality related with cell wall metabolism of shiitake mushrooms (Lentinula edodes) and its modeling

Fresh shiitake mushrooms (Lentinula edodes) are susceptible to temperature fluctuation, thus easy to soften. In this study, the effects of temperature during storage on the softening mechanism of postharvest shiitake mushrooms were studied. The firmness, cell wall polysaccharide contents, chitin and cellulose contents, cell wall degrading enzyme activities, and their gene expression levels were evaluated. The relationship between the indicators and the accumulated storage temperature was also analyzed. Results showed that decreasing firmness was concomitant with cell wall components reduction, the increase in enzymatic activities and gene expression levels. Increasing the storage temperature promoted these changes. Thus, cell wall polysaccharides modification induced by the cell wall degrading enzymes played a key role in the temperature-mediated softening mechanism of postharvest shiitake mushrooms. The firmness, 10 mol L-1 NaOH-soluble polysaccharide, total polysaccharide, chitin and cellulose contents, β-1,3-glucanase activity, expressions of Letlg1, Leglu1, Leexg1, Leexg2, Lepus30a and Lechi1 were fitted well with accumulated storage temperature, implying that they were related to the firmness loss and could describe the effects of storage temperature and time on softening process in shiitake mushrooms.

Veterinary and sanitary assessment of food products on quality and safety indicators in Zhytomyr region

The veterinary and sanitary assessment results of food products according to SLVSE agro-food markets of Zhytomyr and Zhytomyr region and Zhytomyr regional state laboratory of the Service of Ukraine for Food Safety and Consumer Protection for 2021 are presented. In total, 68.151 tons of products were not allowed to be sold, and 8866 positive research results were obtained, including 50 carcasses and 3305 cases of invasive and non-communicable diseases. The main reason for the rejection of offal in 2021 was invasive and non-communicable diseases, which significantly worsened the sanitary indicators of product quality. MAFAnM of the liver, which was cleaned due to fasciolosis, is higher than in the same organ obtained from healthy animals by 86.0 %. The highest percentage of affected samples for E. coli was found in the study of the lungs (50.0 %), in the presence of Klebsiella – the heart (50.0 %.). In terms of quality and safety (the content of toxic elements, pesticides, mycotoxins, antibiotics, radionuclides), the studied 212838 food samples in 47 exceeded the content of 137Cs following the State Hygienic Standards. The most dangerous are the gifts of the forest. Excess was found in 30 samples of fresh mushrooms and 13 – dry. The specific activity of 137Cs in the sample of fresh mushrooms from Popelny exceeded DR-2006 6.9 times, five samples from Lugin – 1.4–2.0 times, nine samples from Narodychi – the maximum exceedance 2.2 times, six samples from Novograd – 1.2–1.8 times, six samples from Ovruch – 1.2–1.7 times. The specific activity on the content of 137Cs in 3 samples of dried mushrooms from Narodychi exceeded DR-2006 by 2.1–6.7 times, two samples from Olevsk – by 1.6 and 5.6 times, 1 sample from Lugin – by 2.6 times, four samples from Ovruch – 1.0–1.6 times, three samples from Yemilchino – 1.0–1.1 times). The system of monitoring sanitary-hazardous pathogens and residual amounts of toxic substances and radionuclides remains the guarantor of food safety in Ukraine. To eliminate the risk of food consumer hazards, it is necessary to improve the control system of raw materials used to manufacture products, safety indicators at all stages of production “from the field – to the table”, and remove substandard products.

Variasi Pecahan Biji Jagung (Zea mays) sebagai Nutrisi terhadap Pertumbuhan Misellium Jamur Tiram (Pleurotus ostreatus)

In the cultivation of oyster mushroom seeds, there are still many who do not understand how to make oyster mushroom seeds properly. Some alternative ways of making oyster mushroom seeds are by breaking corn seeds as nutrients for oyster mushroom seeds. The increasing demand for fresh mushrooms requires farmers to be able to speed up the process of making oyster mushroom (Pleurotus ostreatus) seedlings. One alternative to speed up seeding is with corn seeds. Corn kernels are known as one of the ingredients for making oyster mushroom seeds. Corn seed size is thought to affect the growth of oyster mushroom mycelium. The aims of this study were (1) to determine the effect of different fractions of corn kernels (Zea mays) as a medium for making oyster mushroom (Pleurotus ostreatus) seeds; (2) To determine the growth media for oyster mushroom (Pleurotus ostreatus) seedlings on the growth of mycelium. This type of research is pure experiment. This study used a completely randomized design (CRD) with 5 treatments each with 4 replications, namely whole corn, coarse corn kernels (3.5mm diameter), fine corn kernel fraction (1.6 mm diameter), finer corn kernel fraction (diameter 0.4 mm) and corn flour, each soaked in 1 liter of water with 5% sugar content. Parameters observed were mycelium length, thickness and color. Data analysis used ANOVA (Analysis Of Variance) with the following results 0223 < 0.05.

Environmental life cycle assessment of early-stage development of ergosterol extraction from mushroom bio-residues

Mushroom farming has been rising to respond to consumers’ demand. Due to food market requirements, a substantial share of fresh mushrooms is annually wasted. Nevertheless, such bio-residues are a natural source of high added-value ingredients, namely ergosterol, a bioactive with cholesterol-reducing properties. Thus, mushroom residues can be valorised through ergosterol extraction. Despite the growing interest for natural food bioactive additives, their environmental impacts have seldom been addressed. Yet, supporting bioactive extraction procedures at an early stage of development, allows for the identification of critical factors that can be mitigated before scaling up. This work presents the environmental life cycle assessment (LCA) of an early-stage development of ergosterol enriched extract, obtained from mushroom bio-residues. It aims to identify the extraction process steps with the highest environmental impact and to assess improvement measures to reduce the overall impact of the extraction process. Results showed that electricity is responsible for a significant share of the environmental impacts, with lyophilization and evaporation being the processes with the highest contribution. Three alternative improvement scenarios were assessed, including the adoption of an on-site renewable energy (photovoltaic) system sourcing the processes (A), an osmotic pre-treatment to decrease lyophilization energy (B), and both renewable electricity and the osmotic pre-treatment together (C). Since electricity consumption affects most of the process steps, the lowest environmental impact was achieved using electricity sourced by local renewable production (A), corresponding to a reduction of up to 50%. The osmotic pre-treatment (B) achieved a reduction of around 9% when compared with the base case scenario. Moreover, a sensitivity analysis was performed to assess the influence of two critical input parameters (electricity and ethanol use). Overall, the analysis showed the robustness of the results, and that the electricity requirements have higher influence in most environmental impact categories than ethanol.

Instant Oyster Mushroom Congee

This research is an experimental study that aims to determine: (1) The process of making instant oyster mushroom congee; (2) Panelists acceptance of the organoleptic of instant oyster mushroom congee, which includes color, aroma, texture, taste, and overall (overall assessment); (3) Potassium Nutritional Value of instant oyster mushroom congee. There were 38 panelists, consisting of 3 trained panelists, 25 semi-trained panelists, and 10 untrained panelists. The data collection techniques used are questionnaires and documentation. The data analysis technique used is descriptive analysis and ANOVA. The research was out at the Kitchen Laboratory Politeknik Pariwisata Makassar and the Makassar Health Laboratory Center. The results showed instant oyster mushroom congee products started from preparation, weighing, cutting, grinding, drying, storage and packaging. The panelists acceptance of the instant oyster mushroom congee with the F1 formulation with a yield of 1.5 grams of dry oyster mushrooms is equivalent to 15 grams of fresh oyster mushrooms. In terms of color, aroma, texture, and taste assessment, it is better than other formulations with a rating of 4.18, aroma, texture, and taste of 4.82, and overall, 5.42. The change in the nutritional value of potassium in instant oyster mushroom congee was 225.75 mcg, and the nutritional value of iron was 14.72 mcg.

The beneficial effects of the addition of pulped Agaricus bisporus mushroom body co-product to Kraft pulp packaging materials

The aim of this study is to up-cycle mushroom production waste by incorporating macerated mushroom caps and stalks into moulded Kraft pulp packaging material and to compare the properties of this new material with existing food packaging materials, namely moulded pulp packaging (MPP) and polypropylene (PP) punnets. Corrugated cardboard fibre (CCF) was blended with 30% waste mushroom caps and stalks (MW) with and without addition of alkyl ketene dimer (AKD). Microbiological assessment of the packaging material from selected production stages and the finished punnets was conducted the determine levels of aerobic colony count, Pseudomonas spp., and yeasts and moulds. Also, finished punnets were characterized for their physical properties (moisture, density, surface hydrophobicity, mechanical properties, microstructure) and used for cold storage trials using fresh mushrooms comparing performance to MPP and PP punnets in terms of change in colour (CIE L*, a*, b*) and microbial load of the packed mushrooms. During seven days of cold storage of fresh mushrooms, both mushrooms and packaging materials were analysed for their total aerobic bacteria, Pseudomonas spp., and yeasts and moulds. Results showed that at the end of the storage, MW/CCF and MW/CCF + AKD punnets showed similar performance with PP punnet on the microbial quality of fresh mushroom. The fresh mushrooms had better colour compared with those stored in MPP. The paper-based punnets had higher microbial growth in the packaging material than PP punnet. Incorporation MW improved the mechanical properties of CCF. The MW/CCF and MW/CCF + AKD punnets had a higher Young’s modulus than MPP. Results indicated that, moulded pulp punnets prepared using 30% mushroom waste used for fresh mushroom packaging provide the similar microbial quality with better product colour compared with commercial counterparts while allowing agri-waste up-cycling.

Postharvest quality and reactive oxygen species metabolism improvement of Coprinus comatus mushroom using allyl isothiocyanate fumigation

Abstract The aim of this study was to evaluate the effect of allyl isothiocyanate (AITC) on the reactive oxygen species (ROS) metabolism and quality of postharvest Coprinus comatus (C. comatus). Fresh mushrooms were stored at 4 °C with AITC at 5, 10, and 20 μL/L for 18 d, respectively. Sampling was performed every 3 d, and physicochemical parameters and ROS metabolism related enzymes activities were analyzed. Compared with the control, the application of AITC at 10 μL/L significantly (P<0.05) decreased xanthine oxidase activity after 9 d of storage, while it significantly (P<0.05) improved the activities of succinic dehydrogenase, glutathione reductase, peroxidase, catalase, and ascorbate peroxidase in the middle and later stages of storage. Furthermore, the Ca2+-ATPase and superoxide dismutase activities in sample treated by 10 μL/L were all significantly (P<0.05) higher than those in the control. Therefore, the accumulation trends of malondialdehyde and ROS were retarded and membrane integrity was maintained. However, high-concentration AITC (20 μL/L) treatment accelerated the ROS generation and increased electrolyte leakage rate. All AITC treatments significantly (P<0.05) inhibited the respiration rate during the first 9 d of storage and retarded browning of C. comatus during the storage of 18 d. These findings suggested that AITC treatment would be a promising method to maintain C. comatus quality, but the concentrations need to be optimized.