Quality Of Mushrooms Research Articles

ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)

Due to their high water content, frozen mushrooms (Agaricus bisporus) were greatly affected by ice crystal formation, which can lead to the destruction of tissue structure, serious browning, high juice loss, and difficulty in maintaining good sensory characteristics. In order to improve the quality of frozen Agaricus bisporus, this study employed Artificial neural network and genetic algorithm (ANN-GA) to optimize the amount of composite color protectant, and identified the optimal freezing conditions for freezing Agaricus bisporus by determining the freezing curves under different magnetic field-assisted freezing conditions, the color variance, texture and structure, drip loss, and distribution of moisture. Furthering, using X-ray μCT three dimensional images were taken to characterize the microstructure of the samples. Among them, the 6 mT magnetic field-assisted freezing treatment group was significantly better than the control group, and the results showed that the magnetic field-assisted freezing combined with chemical color protectant as a composite processing technology improved the quality of frozen Agaricus bisporus. This provides a theoretical basis and technical support for enhanced processing of frozen Agaricus bisporus.

A Farmer Affordable Technique: Packaging with Nitrogen Gas (N2) Enhanced Shelf-Life of Fresh Oyster Mushroom (Pleurotus ostreatus)

The commercial viability of mushrooms in Bangladesh faces a challenge due to the mushrooms' short shelf life, arising from their high respiration rates, elevated moisture content, and the absence of a protective cuticular structure. To solve this problem, different ways of enhancing the packaging conditions have been explored. Our research focuses on the use of the inert gas, nitrogen, to extend the shelf life of Pleurotus ostreatus (oyster mushrooms). Nitrogen, being an inert gas, is assumed to ensure the preservation of the quality of fresh mushrooms. In our study, freshly harvested mushrooms were carefully packaged in polypropylene (PP) bags both with and without nitrogen gas. Which were then stored both at room temperature and in the refrigerator. Throughout the storage period, the changes in seven quality parameters - total soluble sugar (TSS), browning index (BI), weight loss, pH, moisture content, odor, and texture were assessed at two-day intervals. The results revealed no significant changes in TSS or pH levels compared to the controls. Notably, mushrooms stored in PP bags having nitrogen and stored in the refrigerator exhibited improved quality over eight days, showing better results in BI, moisture content, and texture. Res. Agric. Livest. Fish. Vol. 11, No. 1, April 2024: 53-60

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach.

Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.

Improving the production and quality of white button mushroom (Agaricus bisporus) by adding biochar and ash to the casing layer

This investigation was implied to assess the effect of adding different rates of biochar and ash (0, 5, 10, 20 g L -1 casing layer) at the casing layer on production and quality indicator (total yield, biological efficiency, earliness of pinhead and fruit body appear, dry matter and protein content of fruit body) of common mushroom (Agaricus bisporus). The experiment was considered as a double factorial in a complete randomized design. Each treatment replicates three-time. There were significant variances between the four rates of biochar and ash. The highest total yield (2030.7 g 10 Kg-1 compost) was obtained using biochar 20 g L -1 casing layer that was high rate compared with the 2009.5 g 10 Kg-1 compost for the control treatment also lowest total weight in this parameter (1951.1g 10 Kg -1 compost) was obtained from biochar 5 g L -1 . The best protein values (26.871%) were observed in a biochar 20 g L-1 casing layer compared with the lowest rate 17.7115% which was the control, and the second value (25.085%) was observed in an Ash 20 g L-1 casing layer compared with the 18.920% for the control which was the lowest value. These studies will help to determine suitable casing layer conditions and the appropriate alternative casing materials for the cultivation of A. bisporus.

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes).

Shiitake mushrooms are renowned for their popularity and robust nutritional value, are susceptible to spoilage due to their inherent biodegradability. Nevertheless, because of their lack of protection, these mushrooms have a short shelf life. Throughout the post-harvest phase, mushrooms experience a persistent decline in quality. This is evidenced by changes such as discoloration, reduced moisture content, texture changes, an increase in microbial count, and the depletion of nutrients and flavor. Ensuring postharvest quality preservation and prolonging mushroom shelf life necessitates the utilization of post-harvest preservation techniques, including physical, chemical, and thermal processes. This review provides a comprehensive overview of the deterioration processes affecting mushroom quality, covering elements such as moisture loss, discoloration, texture alterations, increased microbial count, and the depletion of nutrients and flavor. It also explores the key factors influencing these processes, such as temperature, relative humidity, water activity, and respiration rate. Furthermore, the review delves into recent progress in preserving mushrooms through techniques such as drying, cooling, packaging, irradiation, washing, and coating.

Influence of Packaging Materials and Size on Shelf Life and Quality of White Button Mushroom during Storage

Background: Because of porous fruit body, high moisture content and extremely high respiration rate, the postharvest shelf life of button mushroom is a bottleneck in the mushroom industry as very high losses are recorded during transportation and marketing if the produce is not handled properly. Methods: NBS-5 strain of white button mushroom was treated with 0.05% potassium meta-bisulphite (KMS) followed by packing in 200, 400, 600, 800 and 1000 g capacity polyethylene (PE) and polypropylene (PP) bags of 150 gauge along with 0.01% vents. Dipping in water and packing in 200 g capacity bags was used as control. The packed mushrooms were stored at ambient (24-25°C and 58-62% RH) and low (4-6°C and 80-82% RH) temperature. Result: A significant increase in PLW (%) was recorded in all the treatments both at ambient and low temperature during storage but the increase was faster at room than refrigerated conditions. The white button mushroom in PE had a shelf-life of 7 and 16 days whereas it was 3 and 7 days, respectively, at ambient and low temperature storage conditions in control. A significant reduction in protein, sugars and phenols was recorded whereas polyphenol oxidase (PPO) increased notably during storage. Pack sizes of 200 and 400 g had an edge over 600, 800 and 1000 g with higher shelf-life at both storage conditions. PE packing was found comparatively better for extension of shelf-life compared to PP. The overall acceptability of button mushroom was also found better in 200 g and 400 g packing. The study revealed that the postharvest shelf-life of white button mushroom var. NBS-5 can be extended up to 16 days by packing in 200 and 400 g packs of PE stored at low temperature after pre-treatment of KMS.

Improving overall postharvest quality of straw mushroom using an accessible and low-cost strategy

Straw mushroom (Volvariella volvacea) is one of most extensively cultivated mushrooms in Asia with a delicious taste and high nutritional value. However, its special physiological features lead to the rapid loss of its overall quality and marketability during 2-day storage. The present study proposed an accessible and low-cost strategy with industrial-scale potency for long-time postharvest and long-distance distribution by designing a temperature and humidity-controlled walk-in equipment and optimizing the working conditions. The optimized conditions for postharvest with the designed equipment were obtained as pre-cooling treatment at 20 ℃, small size of plastic basket, one-layer stack mode, storage temperature of 15 °C and relative humidity of 90%. Under these conditions, the straw mushrooms maximally maintained the overall sensory/physical/chemical postharvest quality including highest firmness, soluble protein and soluble sugar contents. Further results proved that the optimized conditions maintained the quality by retaining free water, down-regulating the respiration rate and activities/transcriptional levels of key enzymes associated with respiratory metabolism, and maintaining the energy balance in fruiting bodies.

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.

A novel polyethylene nanopackaging combined with ozone fumigation delayed the browning and softening of Agaricus bisporus during postharvest storage

To elucidate the effect and mechanism of a novel polyethylene nanopackaging combined with ozone fumigation (O3 +NA) on delaying browning and softening of Agaricus bisporus during postharvest storage, quality changes under different treatments at low temperature over 18 d in storage were analyzed at the sensory, physiological and biochemical levels. It showed that, compared with ozone fumigation (O3), commercial polyethylene packaging (PE) and no packaging, O3 +NA improved the storage quality of mushrooms mainly by reducing the browning index, while maintaining firmness and whiteness. In comparison to the control group, O3 +NA increased the activities of antioxidant enzymes and reduced the accumulation of reactive oxygen species (ROS), thus maintaining the better antioxidant activity of A. bisporus. This combined treatment not only inhibited the activity of enzymes related to browning but also maintained low levels of cell wall degrading enzymes activity, which restricted the softening of A. bisporus during storage. Therefore, O3 +NA improved the storage quality of mushrooms. Compared with conventional commercial PE film packaging, O3 +NA prolonged the shelf-life of mushroom at low temperature by 6–9 d, providing an effective composite preservation technology.

Effects of Different Sweetening Agents on the Physicochemical, Functional, and Sensory Quality of Value-Added Black Jelly Mushroom (Auricularia auricular-judae) Drinks

Effects of Different Sweetening Agents on the Physicochemical, Functional, and Sensory Quality of Value-Added Black Jelly Mushroom (Auricularia auricular-judae) Drinks

Application of antimicrobial nanocomposite film packaging on the postharvest quality and specific spoilage organisms of mushrooms (Russula virescens)

Application of antimicrobial nanocomposite film packaging on the postharvest quality and specific spoilage organisms of mushrooms (Russula virescens)

Micro, Small, and Medium Enterprises Sengkuyung’s Mushroom Business Development

Abstract. The Sengkuyung Group was formed on March 1, 2022, and is owned and managed by 4 people, including 3 UMY students and 1 Agriculture student at the Yogyakarta-Magelang Agricultural Development Polytechnic (Yoma Polbangtan). The land, which is located in Barak 1 Hamlet RT 03 RW 14, Margoluwih, Seyegan, Sleman, is a collaboration between UMY students and Polbangtan students, where one of their friends owns a building for mushroom cultivation. Priority issues in the field of financial management and legality that have been mutually agreed upon with the Sengkuyung Mushroom business are improving financial management and standardizing mushroom quality by managing Home Industry Products (PIRT). The methods used to solve the problems faced by the Sengkuyung Mushroom business are: 1. Providing promotion and financial counseling through FGDs, 2. Assistance in the management of an integrated bookkeeping system, 3. Providing counseling on P-IRT management, and 4. PIRT management assistance. Results of Community Service Activities. The implementation of the Community Service Program at UMKM Sengkuyung went well and smoothly. From the results of the monitoring and evaluation of the pre and post-tests carried out before and after the community service activities, there was an increase in the assessment that partners really understood the distribution permit process. From 80% to 100%, the overall understanding of the Sengkuyung MSME partners has increased.

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.

Revolutionizing Mushroom Identification: Improving efficiency with ultrasound-assisted frozen sample analysis and deep learning techniques

The aim of this research is to explore the potential applications of deep learning algorithms in categorizing ultrasound-assisted frozen mushrooms based on their quality attributes. To achieve this, an object detection model was trained on a dataset of images grouped by control (mushrooms frozen by immersion method without ultrasonication), pulse (mushrooms frozen by immersion method in combination with pulsed mode ultrasonication), continues (mushrooms frozen by immersion method in combination with continuous mode ultrasonication), and raw data (mushrooms before freezing. The accuracy of the developed model was 100 % for continues and control groups, while the model achieved accuracies of 92 % and 95 % for raw and pulse ones, respectively. Specifically, the model achieved a total accuracy rate of 96 % for identifying mushrooms. The model's excellent performance in accurately classifying images shows its ability to recognize subtle differences in image quality and clarity. The findings could provide valuable insights into using deep learning algorithms for analyzing mushroom quality data and developing intelligent mushroom processing systems.

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

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

Investigation of the use of Arthrospira (Spirulina) platensis and Cladophora glomerata algae in Agaricus bisporus (white button mushroom) cultivation to increase growth and yield

This study was conducted with three replicates using three different doses of Cladophora glomerata and Arthrospira (Spirulina) platensis algae (C. glomerata dry weight dose 10 g, 25 g, and 50 g; A. platensis dry weight dose 5 g, 12.5 g, and 25 g ) in order to develop and determine the most suitable growing media for Agaricus bisporus species. Between 28.04.2021 and 10.07.2021, research trials were conducted in a private mushroom production enterprise in Korkuteli District of Antalya Province. The composts in which the seed mushroom mycelia of "Amycel Company" were planted and inoculated were obtained from "SMS Ersanlar Compost Company" in this district. During the research, some distinguishing characteristics of mushroom quality such as mushroom yield, average mushroom weight, mushroom cap and stem weights, mushroom cap diameter, and height, mushroom stem diameter and length, total mushroom length, dry weight, ash weight, and pH were analyzed. It was observed that Algae treatments to composts generally gave better results than the control group. Cld 250 and Spr 250 application doses increased the total mushroom yield by 7% and 15%, respectively.

Humidity-adjustable functional gelatin hydrogel/ethyl cellulose bilayer films for active food packaging application

A sustainable functional bilayer film composed of gelatin hydrogel/ethyl cellulose was fabricated using a simple LBL casting method. The outer layer was hydrophobic ethyl cellulose (EC), while the inner layer was hydrophilic gelatin (GEL) hydrogel. Tannic acid (TA) served as a green cross-linker for GEL hydrogel preparation and as a reductant for AgNPs synthesis in-situ within the hydrogel network. Physicochemical and functional properties of the bilayer films containing different TA content were studied. When 3 wt% TA was added, the AgNPs@GT-3/EC bilayer film exhibited superior UV-light barrier, possessed desirable humidity-adjustable capability and oxygen barrier due to denser hydrogel network structure, and effectively inactivated foodborne pathogens S. aureus and E. coli with bacteriostatic rates of 99 %. The application results indicated that this bilayer film effectively maintained the postharvest quality of white button mushrooms and prolonged their shelf-life to 7 days under ambient storage, demonstrating its promising potential for fresh food packaging.

Physicochemical Quality of Oyster Mushroom for Functional Food

This article presents studies on the physicochemical quality of oyster mushrooms grown within a housing and controlled by the Internet of Things (IoT). The goals of this study were to assess (1) the impact of indoor air quality on the growth and quality of mushrooms and (2) the antioxidant content of oyster mushrooms. In this study, the air temperature and humidity of oyster mushroom house per unit time was recorded and controlled automatically by an IoT system. Additionally, their physicochemical and microbiological quality were evaluated using physico-analytical instruments, and the potency of their ergothioneine (EGT) content was investigated using the HPLC method. The temperature of the air inside was between 29 and 35 °C, and the relative humidity was between 60% and 90%. The average texture of mushroom is soft. The average length, width, and height of the fresh mushroom were 41.5 mm, 60.0 mm, and 29.5 mm, respectively. The microbiological test confirmed that there was no salmonella infection in the collected mushrooms. The button-stage mushrooms have less total fungus than the bloom-stage mushrooms. The extraction standard method employs an EGT content of 0.674 mg/g as determined by chromatography data analysis. The oyster mushrooms can be consumed as a healthy meal, and the study of EGT showed also very prospective as one of immunotherapeutic food. Keywords: Ergothioneine, Fibre-reinforced plastic house, Internet of think, Oyster mushrooms

Development of bio-based PLA/cellulose antibacterial packaging and its application for the storage of shiitake mushroom.

This study presents the extraction of cellulose from water bamboo byproducts to prepare polylactic acid (PLA)/cellulose antibacterial packaging material. The cellulose was modified using a silane coupling agent, which improved the interfacial compatibility between cellulose and PLA. Upon coating the PLA onto the modified cellulose sheet, the water contact angle of the composite material increased from 11.42° to 132.12° and the water absorption rate decreased from 182.52% to 55.71%, which improved the water resistance performance of the material. The addition of cinnamaldehyde in the PLA layer imparted antibacterial activity to the PLA/cellulose packaging material. This packaging material effectively inhibited the mycelial growth and spore germination of Aspergillus niger and Trichoderma harzianum isolated from shiitake mushroom. Additionally, the study investigated the effects of the composite on the postharvest quality of shiitake mushroom. Overall, the packaging material contributed to shiitake mushroom storage and can be applied to other perishable food products.