Preservation Of Mushrooms Research Articles

Inhibition of polyphenol oxidase for preventing browning in edible mushrooms: A review.

Edible mushrooms are rich in nutrients and bioactive compounds, but their browning affects their quality and commercial value. This article reviews various methods to inhibit polyphenol oxidase (PPO)-induced browning in mushrooms. Physical methods such as heat treatment, low temperatures, irradiation, and ultrasound effectively reduce PPO activity but may affect mushroom texture and flavor. Chemical inhibitors, including synthetic chemicals and natural plant extracts, provide effective PPO inhibition but require careful monitoring of their content. Biological methods, including gene editing and microbial fermentation, show promise in targeting PPO genes and enhancing antioxidant production. Combining these methods offers a comprehensive strategy for preserving mushroom quality, extending shelf life, and maintaining nutritional value. PRACTICAL APPLICATION: These approaches can be applied in the food industry to improve post-harvest mushroom preservation, enhance product quality, and reduce waste, benefiting both producers and consumers. Further research and innovation are needed to optimize the practical application of these methods in large-scale processing and storage conditions.

Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation

Developing eco-friendly edible packaging films with multi-functional properties is highly required. This study involved synthesizing carbon dots (CDs) from dragon fruit, then incorporating them into a composite film based on polyvinyl alcohol (PVA)/corn starch (CS) to create a functional package to extend the shelf life of fresh shiitake mushrooms. Functional composite films with varying levels of CDs were formulated. The films' characteristics of morphology, mechanical properties, antioxidant properties, etc. were then determined, as well as their preservation effect on the fresh shiitake mushrooms. The results showed that the PVA/CS/CDs composite film showed excellent mechanical property, Ultraviolet (UV) barrier capability, antioxidant and antimicrobial properties. Specifically, addition of 8 mg/mL CDs in the composite films reduced weight loss of shiitake mushrooms by 30.74 %, decreased the decline in soluble solids content by 10.48 %, and halved the reduction in total sugar content after a 7-day storage period compared to films without added CDs. Furthermore, the films effectively lowered the respiratory intensity and browning of the mushrooms. This research demonstrates that CDs can serve as an effective component for the development of eco-friendly edible packaging films, as well as for their application in food preservation.

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.

Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation.

Edible mushrooms are favored by consumers for their excellent nutritional value and pharmacological properties. However, fresh mushrooms are highly perishable and undergo rapid quality deterioration induced by a series of intrinsic and extrinsic factors during postharvest storage. In recent years, the application of natural products derived from plants, animals, microorganisms, and other sources in mushroom quality preservation has drawn increasing attention. Compared to chemical preservatives, natural products show similar or higher biological activity and have few side effects on human health. This review summarizes the recent advances in the application of natural products used for quality maintenance of postharvest mushrooms. These natural substances mainly include essential oils, polyphenols, polysaccharides, bacteriocins, and other extracts. They have the potential to inhibit mushroom weight loss, softening, and browning, reduce the count of pathogenic microorganisms, and retain nutrients and flavor, effectively improving the quality of mushrooms and extending their shelf-life. The preservation techniques for natural products and their preservation mechanisms are also discussed here. Overall, this review provides current knowledge about natural products in edible mushroom preservation and aims to inspire more in-depth theoretical research and promote further practical application.

Antibacterial and antibiofilm properties of cinnamon essential oil on Pseudomonas tolaasii and application of potato starch/CEO active pads in preservation of mushroom (Agaricus bisporus)

Pseudomonas tolaasii (P. tolaasii) is considered to be the main pathogen of brown spot disease in mushrooms. Cinnamon essential oil (CEO), a natural bacteriostatic agent, has potential application prospects in the field of food preservation. The purpose of this study was to explore the antibacterial mechanism of CEO on P. tolaasii, and to prepare an active pad to study the preservation effect of mushroom, so as to provide a basis for the development of natural antibacterial agents. P. tolaasii was isolated from browning mushroom and identified by 16S rRNA gene sequencing. The antibacterial and antibiofilm activities of cinnamon essential oil (CEO) on P. tolaasii and its application in mushrooms were investigated. The results indicated that CEO had a significant inhibitory effect on P. tolaasii. After the CEO treatment, the surface of P. tolaasii cells was damaged, and significant leakage of entocyte was observed. In addition, CEO could effectively induce oxidative stress and lipid peroxidation in P. tolaasii cells, and cause irreversible damage to cell membranes, leading to energy and respiratory metabolism disorders. The activity of ROS defense enzymes such as superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were significantly inhibited (P < 0.05), aggravating the oxidative damage to P. tolaasii. The crystal violet staining assay and scanning electron microscopy revealed that CEO treatment not only inhibited biofilm formation, but also effectively eradicated mature biofilm. The application effects displayed that the active pads packing containing CEO had excellent antibacterial effect and maintain the quality of mushroom (Agaricus bisporus). The results of this study will provide references for further research and application of natural food antibacterial agents.

Enhancement of nutraceutical components of mushroom by uv exposure and extension of their shelf-life using edible coating material adopting online assessment of keeping quality by Magnetic Resonance Imaging (MRI) technique

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

Sustained-release film prepared by incorporation of cinnamon essential oil: Physicochemical properties and application in the preservation of mushroom (Agaricus bisporus)

The chitosan/zein/cinnamon essential oil (CEO) sustained-release active film was developed. The rheological properties of film-forming solutions (FFS) and the physicochemical properties of films were investigated. The effects of active film on mushroom quality were evaluated. When CEO and Tween 80 were mixed in a ratio of 1:3, the particle size of the essential oil emulsion was the smallest and the distribution was more uniform. Rheological analysis showed that FFS was non-Newtonian fluids. With the increase of CEO, FFS became more viscous and the intermolecular entanglement was enhanced. CEO improved the UV-blocking activity and hydrophobicity of the composite film. The tensile strength increased from 16.54 to 21.22 MPa. Moreover, the active film inhibited the growth of Pseudomonas tolaasii. And the antioxidant property of film was improved with the addition of CEO. The SEM images, FTIR, and XRD spectra displayed that CEO had good compatibility with film matrix. TGA demonstrated the thermal stability of film was enhanced. In addition, the release of CEO in four simulants followed Fick's law of molecular diffusion. Compared with the control group and C/Z group, the L* value of mushrooms treated with C/Z-CEO0.6% films could be kept above 80 during storage, and the spoilage index of mushrooms was lower (31.2%). Mushroom treated with C/Z-CEO0.6% films showed the lowest weight loss and the highest firmness. All in all, the chitosan/zein-based active films containing CEO, as a new food packaging ma restrainterial, will play a good role in retaining the quality of food.

Effects of Leek Powder and Sunflower Oil in Guar Gum Edible Coating on the Preservation of Mushrooms (Agaricus bisporus)

This study investigated the effects of various guar gum edible coating formulations, incorporating different proportions of waste leek powder and sunflower oil, on weight loss, color parameters (L*, a*, b* values, and ΔE), texture, and shrinkage of Agaricus bisporus mushrooms during a 7-day storage period. The goal was to assess the potential impact of these coatings on preserving the mushrooms’ quality over time. The results showed that the coatings had a significant effect on reducing weight loss compared to uncoated samples. The lowest weight loss was observed in the 0.5% leek powder and without sunflower oil, while the highest was in 2.5% leek powder and 0.1% sunflower oil. Shrinkage was also positively affected by the coatings, with 1.5% leek powder and without sunflower oil showing the most promising results. The L* values of the coated samples declined slightly, indicating better color preservation, while the a* values exhibited stable redness/greenness. On the other hand, b* values increased, indicating an increase in yellowness during storage. The ΔE values were lower for the coated samples, suggesting less color deviation compared to uncoated ones. Overall, the study indicates that these edible coatings have the potential to maintain the quality of mushrooms during storage, leading to better preservation and extended shelf life.

Combining active edible coating of Salvia macrosiphon seed enriched with liquid smoke with UV-B irradiation for button mushroom preservation

The effect of coating made from Salvia macrosiphon seed (SSG) incorporating liquid smoke (LS) with UV-B irradiation on the physicochemical and sensory properties of button mushrooms at 4 ± 1 °C for 14 days were evaluated. After 14 days of storage, the SSG/LS coating with UV-B significantly delayed weight loss, total soluble solids, softening, and browning in mushrooms compared with the control. The microbial growth was best controlled by SSG/LS coating with UV-B, while the control led to a significant increase in the microbial counts. The treated samples had significantly higher total phenolic content compared to the control throughout storage. The treatment with 30 min of UV-B irradiation was effective for button mushrooms as it resulted in a significant increase in the vitamin D2 level in samples. The results suggest that the SSG/LS coating with UV-B irradiation could be a promising method for preserving button mushrooms and enhancing their shelf life.

Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

The poor biological, mechanical and water-resistance properties of sodium alginate/guar gum film (SG) limit its application in food preservation. To overcome this disadvantage, we added β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE) to enhance the mechanical and water resistance properties of SG film, and added green synthesized silver nanoparticles (AgNPS) and Lycium ruthenicum extract (LA) to improve the biological properties of the film. The properties of BOPE was optimized using Box–Behnken design (BBD). Scanning electron microscope and Fourier transform infrared results revealed the change of structure and molecular interaction in the SG film after the addition of AgNPS, LA, and optimized BOPE. The 2.0%BOPE-loaded film containing AgNPS/LA with the enhanced mechanical, barrier, BO retention, and biological properties not only improved the preservation effect on mushroom (A. bisporus), but also maintained structural stability. Thus, the 2.0%BOPE-loaded SG/LA/AgNPS film has considerable potential in active packaging applications.

Drying Of Kanlıca Mushroom By The Hot Air Drying Method And The Investigations Of Its Effects On Its Quality

In this study done, by providing the hot air drying of Kanlıca mushroom collected from Karabuk city; prevention of aflatoxin occurrence, shelf life extension, taking precaution against early putrefaction and decomposition, protection of the beneficent aromas in its content have been ensured. As the dried product, Kanlıca mushroom, the most consumed endemic plant spicy in terms of the vitamin and the mineral that it contains among the mushroom groups, has been used. By means of hot air drying, drying has been done at five different (30oC, 40oC, 50oC, 60oC and 70oC) temperatures. The best result in terms of water activity, colour changes, energy consumption and drying duration has been obtained in the experiments at 50oC. The water activity values of products (fresh mushroom water activity: 0,983 aw) dried in hot air drying processes have been found in 0,429 and 0,173 interval (in literature lower than 0,6) and according to the colour analysis experiments result, L*, a*, b*, C*, Ho, ∆E, BI values of Kanlıca mushroom dried at different temperatures have been calculated. According to the result of the analyses, it has been detected that the preservation of mushrooms by freezing and hot air drying is appropriate.

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

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.

Phospholipase D1 Attenuation Therapeutics Promotes Resilience against Synaptotoxicity in 12-Month-Old 3xTg-AD Mouse Model of Progressive Neurodegeneration.

Abrogating synaptotoxicity in age-related neurodegenerative disorders is an extremely promising area of research with significant neurotherapeutic implications in tauopathies including Alzheimer's disease (AD). Our studies using human clinical samples and mouse models demonstrated that aberrantly elevated phospholipase D1 (PLD1) is associated with amyloid beta (Aβ) and tau-driven synaptic dysfunction and underlying memory deficits. While knocking out the lipolytic PLD1 gene is not detrimental to survival across species, elevated expression is implicated in cancer, cardiovascular conditions and neuropathologies, leading to the successful development of well-tolerated mammalian PLD isoform-specific small molecule inhibitors. Here, we address the importance of PLD1 attenuation, achieved using repeated 1 mg/kg of VU0155069 (VU01) intraperitoneally every alternate day for a month in 3xTg-AD mice beginning only from ~11 months of age (with greater influence of tau-driven insults) compared to age-matched vehicle (0.9% saline)-injected siblings. A multimodal approach involving behavior, electrophysiology and biochemistry corroborate the impact of this pre-clinical therapeutic intervention. VU01 proved efficacious in preventing in later stage AD-like cognitive decline affecting perirhinal cortex-, hippocampal- and amygdala-dependent behaviors. Glutamate-dependent HFS-LTP and LFS-LTD improved. Dendritic spine morphology showed the preservation of mushroom and filamentous spine characteristics. Differential PLD1 immunofluorescence and co-localization with Aβ were noted.

Evaluation of film packaging containing mesoporous nanosilica and oregano essential oil for postharvest preservation of mushrooms (Agaricus bisporus)

This study aimed to investigate the effect of biocomposite films containing oregano essential oil (OEO) and mesoporous nanosilica (MNS) on the quality of mushrooms (Agaricus bisporus). The variation in the physicochemical properties and enzymatic activity of A. bisporus stored at 4 ± 1 °C for 12 d was evaluated. The results showed that the films containing OEO and MNS significantly delayed the aging of A. bisporus to varying degrees. A. bisporus packed with films effectively reduced weight loss, respiration rate, relative leakage rate, polyphenol oxidase and peroxidase activities, and malondialdehyde and microbial contents. Among all treatment groups, mushrooms packed with an OEO–MNS–TS film were better able to maintain hardness (3.11 MPa) on day 12, with a soluble protein content of 0.91 g kg−1, a soluble sugar content of 1.09 g kg−1, the total phenol content of 0.69 g kg−1, and flavonoid content of 0.99 g kg−1 at the end of storage, slowing down the rate of nutrient decline. In addition, A. bisporus packed in biofilms with OEO–MNS showed better sensory characteristics and higher acceptability as slow-release packaging materials.

Characterization of bioactive films loaded with melatonin and regulation of postharvest ROS scavenging and ascorbate-glutathione cycle in Agaricus bisporus

Bioactive packaging has a good development prospect owing to its protecting environment and preserving products. Melatonin is a natural, non-toxic, and odorless green preservative. In this study, three types of biologically active films were developed utilizing melatonin concentrations of 30 mM, 60 mM, and 90 mM. The results showed that the mechanical, barrier and thermal properties of the G/T/M-60 film were comparatively good. Additionally, no damage to the film matrix was observed after adding melatonin to the G/T/M-60 film, and the melatonin molecules were wrapped in the matrix. Therefore, we selected the G/T/M-60 film for melatonin release and packaging of Agaricus bisporus. Compared with the control group, the G/T/M-60 maintained the whiteness and hardness of white mushrooms, and decreased the respiratory rate, hydrogen peroxide, superoxide anion levels. It not only inhibited the activity of polyphenol oxidase (PPO), but also maintained high activities of antioxidant enzymes. Further, the G/T/M-60 regulated the AsA-GSH circulatory system, greatly increased the ascorbic acid and glutathione content, and provided sufficient substrate for the circulatory system, which effectively removed excess reactive oxygen species, and thereby reduced the damage to membrane lipids in the mushrooms. In brief, the G/T/M-60 packaging effectively maintained the quality and delayed the senescence of postharvest white mushrooms, which provides new insights and technical guidance for the preservation of mushrooms and exploration of bioactive packaging.

Pretreatment with high oxygen controlled atmosphere enhanced fresh‐cut white mushroom (Agaricus bisporus) quality via activating wounding stress defenses

High oxygen treatment has been proven to be effective in fresh-cut white mushroom preservation, however, the preservation effect and possible mechanisms in high oxygen controlled atmosphere pretreatment (HOCAP) on wounding stress are incompletely understood. In this study, based on the time chosen of HOCAP research, whole white mushrooms treated with 3h HOCAP (80% O2 + 20% CO2 ) and the wounding resistant responses of their slices were mainly investigated through phenylpropane pathway, reactive oxygen species (ROS) scavenging system, and ascorbate-glutathione (AsA-GSH) cycle. Results showed that 3h HOCAP can induce the production of hydrogen peroxide (H2 O2 ) and superoxide anion (O2 -• ) in the early stage, as well as the NADPH oxidase activity. Enzymes and endogenous antioxidants involved in ROS scavenging were enhanced by HOCAP during the whole storage. Besides, HOCAP maintained high level of phenylalanine ammonia-lyase (PAL) activity, enhanced the content of total phenolic and lignin, accelerated the AsA-GSH cycle. The results demonstrated that HOCAP induced defense responses by increasing the ROS in the early stage which stimulated the activities of ROS scavenging enzymes, along with the capability of increasing for wounding stress defense and resistance. This study provides a theoretical pretreatment technology for fresh-cut white mushroom preservation. © 2021 Society of Chemical Industry.

The effect of carbon dioxide on the quality of the mushrooms

Mushrooms' quality may be significantly changing depending on their type, strain, growing cycle, packing, cooling, postharvest handling (PHH), and conditions of storage. This work aimed to define the influence of the type and mushrooms' strain, the regime of the PHH by carbon dioxide on their preservation (marketability, loss of weight (LW)), changes in the chemical substances, and physiological activity (intensity respiration (IR) and heat release (HR)). Mushrooms Agaricus bisporus (AB) (strains ІБК-25 and ІБК-15) and Pleurotus ostreatus (PO) (strains НК-35 and Amycel 3000) were used for testing. Three regimes of treatment by CO2 with a concentration of 20% were applied: 2 h; 12 h and 22 h. The control was the mushrooms without treatment by CO2. Changes in the chemical substances such as dry matters (DM), protein nitrogen (PN), and ascorbic acid (AA) in the researched mushrooms were observed. The best result of mushroom preservation was provided by the regime of CO2 treatment during 12 h. The yield of marketable AB was 94.9% (IBK-25) and 94.2% (IBK-15) comparison to control 93.5%, and 92.5%, respectively. The regime of PHH 2 h almost has no influence but 22 h harmed this indicator. PHH of mushrooms by carbon dioxide was promoted to preserve the DM and increasing concentration of CO2 was supplied better results. Thus, DM at the end of storage in the AB of strain IBK-25 depend on the regime were 8.5, 8.6, and 8.4%, against – 8.3% in the control variant. Significant quantitative changes in the PN and AA as a result of treatment by CO2 were not established. PHH also affected the IR and HR. The increased duration of treatment by CO2 inhibited the intensity of physiological processes in the mushrooms. But, as in previous cases, the best result was provided PHH by 20% CO2 during 12 h. Similar trends of treatments effect by carbon dioxide were observed in the mushrooms of PO.

Effects of power ultrasound treatment on the shelf life of button mushrooms: Digital image processing and microbial counting can reveal the effects.

Edible button mushroom (Agaricus bisporus) is the most common commercial‐grade mushroom in the world. The shelf life of button mushrooms is limited to a range between two and four days because of enzymatic browning at medium ambient temperature if it is minimally processed. This study aimed to investigate the effects of power ultrasonics and its interaction with several treatments including H2O2 and O3 on increasing the storage quality of edible button mushroom by controlling enzymatic browning. A 100 W ultrasonic bath with a frequency between 20 and 35 kHz was used during the experiments. The storage quality was studied by examining the changes in color and microbial content over 12 days. The results obtained from the digital image processing and total microbial counting showed that the ultrasonic treatment for 6 min is an appropriate method for controlling the color preservation of mushrooms to improve their shelf life. The maximum changes in RGB band, HSV band, L*a*b* band, and microbial content of the mushroom samples under the ultrasonic treatment were equal to 7%, 12%, 10%, and 11%, respectively. Furthermore, having the color properties and microbial content of the samples, the artificial neural network (ANN) was capable of predicting their storage period with an MSE of 0.011.