Quality Of Mushrooms Research Articles

Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)

Button mushrooms are perishable due to microbial spoilage and browning. The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented. Samples were sealed inside a package with different gas combinations [80% O2 + 10% CO2 + 10% N2, 10% O2 + 10% CO2 + 80% N2, and 10% O2 + 80% CO2 + 10% N2], treated with CP for 15 min at 28 kV and stored at 4 °C for 7 days. Microbiological and physicochemical properties of button mushrooms (control, samples treated with direct cold plasma (DCP), and those packed in three different modified atmospheric packing (MAP) compositions) were analyzed on days 1, 4, and 7 after treatment. Following DCP and in-package CP treatment, the total bacterial count was reduced by 0.93 and 1.14 log CFU/g, while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g, respectively. In-package CP reduced PPO activity by 29%. Changes in physicochemical properties of button mushrooms were insignificant on day 1. MAP with high oxygen showed larger microbial reductions than the other two gas combinations. At the end of storage, all in-package CP treated button mushrooms maintained significantly (p < 0.05) better quality characteristics than control and DCP-treated mushrooms. The samples treated with CP and kept in a high O2 gas concentration exhibited better quality characteristics. Therefore, in-package CP technology with high O2 concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.

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.

Identification of The Addition of Bran and Shallot Extract to the Quantity of Merang Mushroom Production

This study aims to identify the addition of bran and onion extract to the quantity of merang mushroom production. This research was carried out at the mushroom house merang Dusun Repok Tunjang Taman Indah Village, Pringgarata District, Lombok center NTB. This research is a descriptive experiment. The study was conducted with treatment and control design. The treatment medium was given fine bran and onion extract while the control added coarse bran rice milling waste. The data obtained are described in the form of graphs and photos. The researchers' findings show that the quality of merang mushroom production in media needs to be 36.03% higher when compared to control media. This is supported by the growth of mycelium, a faster fine head in the treatment medium. The application of bran and onion extract to the growing medium of merang mushrooms has a positive impact on the productivity and quality of merang mushrooms.

Microbiological quality of some fresh wild edible mushrooms

Fresh mushrooms are an ideal medium for microbial growth because they have high moisture content and a neutral pH. Mushrooms are hand-harvested and exposed to ambient conditions until commercialised in many cases. These characteristics limit their post-harvest shelf life to a few days. Unlike other fresh products, the studies on the microbiological profile of fresh mushrooms are limited. In public, Lactarius species are known as "çıntar, melki, kanlıca, termite, menne specifically used in Türkiye. These mushrooms usually grow naturally during the autumn. They are collected by locals and sold in public markets and along the roadside. In this study, the microbiological quality of wild edible Lactarius species sold in local marketplaces in the province of Muğla was determined. The results are in the ranges 6.10-8.83 log CFU/g for total mesophilic aerobic bacteria, &lt;1.00-5.57 log CFU/g for lactic acid bacteria, 3.10-7.76 log CFU/g for total yeast, &lt;1.00-3.93 log CFU/g for total mould, &lt;1.00-4.74 log CFU/g for Staphylococcus aureus, &lt;0.30-5.07 log MPN/g for total coliform and &lt;0.30-5.07 log MPN/g for faecal coliform. The samples' pH and titratable acidity values were 6.82-7.54 and 0.005-0.020%, respectively.

Veterinary and sanitary quality assessment of long-life pickled mushrooms

Vinegar pickled mushrooms are a specific product. On their proper preservation, sorting and primary processing depends on the life and health of consumers. The purpose of this study - to assess the quality of long-life pickled mushrooms sold in retail stores in Ussuriysk. The assortment of pickled mushrooms sold in retail stores in Ussuriysk was studied. It was found that this type of product is represented by a wide range of manufacturers. An Internet survey of consumer preferences for this type of product was conducted. In the conditions of the laboratory of veterinary and sanitary expertise of the Institute of Animal Breeding and Veterinary Medicine of the Federal State Budgetary Institution of Higher Education "Primorskaya State Agricultural Academy", the consumer packaging and labeling of the selected samples of canned mushrooms under study in the amount of three was assessed. The results of quality assessment by organoleptic and physical and chemical indices were obtained and described. Evaluation by organoleptic and physical and chemical indicators was carried out according to the generally accepted methods. Organoleptic method determined the appearance, flavor, odor, color, consistency, pouring quality. The laboratory method showed non-compliance of the mass fraction of mushrooms (below the norm by 7 and 18.5%), to the requirements of the controlling regulatory document. Titratable acidity was determined by the titration method, there were increased and decreased values of this indicator in the two tested samples (deviation by 0.5%). Elevated index of mass fraction of table salt was found in one of the examined samples - 3.5%, which is 0.5% higher than the highest limit set. As a result of veterinary and sanitary examination of long-life pickled mushrooms, the following conclusion was made: according to organoleptic and physicochemical quality indicators, only one sample out of those submitted for examination completely corresponds the standard. The studied indicators of the other two samples have deviations from the specified standard, which raises doubts about their quality.

Spectroscopic analysis of mushrooms by surface-enhanced Raman scattering (SERS)

BackgroundMushrooms have always been considered an important source of food and biologically active compounds with several medicinal properties. In recent years, different methods were used to study the quality and chemical composition of mushrooms. Among these, Fourier transform infrared (FT-IR) and FT-Raman spectroscopy techniques have been successfully applied to identify different mushroom species. However, the structural biomolecule components existing in the mycelium or in the fruiting bodies may produce strong fluorescence emission that overlaps the Raman radiation, thus avoiding their analyses by Raman. SERS spectroscopy is a powerful technique which uses metal nanoparticles (NPs) to enhance the Raman signal of molecules adsorbed on the NPs surface. In addition, SERS is able to quench the macromolecule florescence. In this work, we have employed silver nanoparticles in order to get mushroom fingerprints based on SERS as quick procedure to analyze and identify different chemical compounds from the fruiting bodies of six edible and/or medicinal mushrooms: Lentinula edodes, Ganoderma lucidum, Pleurotus cornucopiae, Pleurotus ostreatus, Tuber aestivum and Tuber magnatum.ResultsSERS analyses performed directly on fruiting body fragments produced characteristic spectra for each species. One group of mushrooms (L. edodes, G. lucidum, T. aestivum and T. magnatum) was dominated by the bands of nucleic acids; and the other one (P. cornucopiae and P. ostreatus), by the bands of pigments such as melanins; carotenoids; azafilones; polyketides; and flavonoids located in the cell wall. Additionally, bands corresponding to cell wall polysaccharides, particularly chitosan and 1,3-β D-glucan, were identified in the extracts of P. cornucopiae, P. ostreatus and L. edodes. No signal of cell wall polysaccharides was found in G. lucidum extract. Raman mapping of the analyzed samples was useful in tracking the spatial distribution of the marker bands. Moreover, the principal component analysis (PCA) carried out on the acquired SERS spectra, allows to discriminate the analyzed mushroom species.ConclusionsThe SERS technique has the ability to generate a strong Raman signal from mushroom fruiting bodies using Ag-NPs deposited directly on intact, untreated mushroom tissues. Using this methodology, commonly applied laboratory time-consuming methods can be avoided or bypassed as well as analysis time can be reduced.Graphical

Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review

With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.

Effect of improved latent heat storage system on the temperature fluctuations and quality of foods

This study aimed to investigate the effect of an improved latent heat storage system (LHSI) by fins on the temperature fluctuations and quality of mushrooms and Tylose as model foods. Three types of LHSs including LHS without PCM (LHSB), with PCM (LHSW) and with PCM and fins (LHSI) were constructed. Tetradecane with 206.307 kJ/kg latent heat of fusion was selected as PCM. Package prototypes containing model foods and LHSs were cooled to 0 °C and then placed at 30 °C (to simulate ambient temperature) while the temperature of model foods and systems was recorded. Color, texture and weight loss were evaluated as quality attributes. Results showed that: 1- Fins decreased 700 s of Tetradecane melting time in the LHSI compared to LHSW. 2- LHSI package maintained the temperature of model foods approximately 2–3 °C lower than the LHSW package. 3- Thermal Buffering Capacity Coefficient (TBCC) of LHSSI was two times that of the LHSW package in the phase change step, which resulted in, a 4.82 and 4.87 times increase in the temperature stability of mushroom and tylose. LHSI package reduced the browning index, total color difference, softening and weight loss of mushrooms compared to LHSW and LHSB packages during four days of storage.

Inffect of Composition Growing Medium on The Production And Quality for White Oyster Mushrooms (Pleurotus ostreatus

Oyster mushroom (Pleurotus ostreatus) has a high nutritional content and is low in fat. Oyster mushrooms have the advantage that they can grow in various media naturally (on woody tree trunks) and other media such as sawdust, corn straw, bagasse, peanut shells, and other similar media. Mushrooms are foodstuffs that have a high nutritional content. One type of mushroom that is often consumed is oyster mushrooms. Oyster mushrooms are high in carbohydrates and protein but low in fat. The need for oyster mushrooms every year has an increase of 5%, so that in 2015 the need for oyster mushrooms reached 21.9 tons / year. Growing media is one of the important factors that greatly affect the growth of fungi. The substrate of the fungus must be high in organic matter. Some alternative materials that can be used as material for mushroom media come from agricultural waste or waste such as corn straw and bagasse. The purpose of this study is to obtain a combination of media compositions in the cultivation of white oyster mushrooms that are appropriate for the production and quality of white oyster mushrooms. This research was carried out at the Agrotechnology Education Park (TAMESIA), Faculty of Agriculture and Animal Husbandry, University of Muhammadiyah Malang in December 2021 – June 2022. The resource obtained were analyzed using a simple Non-Factorial Complete Randomized Design / (RAL) which was then further tested using BNJ level of 5%. The treatment response showed an influence on the growth of the mycelium, the wet weight of the harvest, harvest dry weight as well as the nutrient content of white oyster mushrooms.

Identification and Molecular Characterization of Bacteria and Fungi Associated with Three Fresh Edible Mushrooms

Aims: Mushrooms are health-food used as food supplements and fortification but are susceptible to microbial spoilage due to high moisture content and nutrient status. Fresh mushrooms sometimes show signs of spoilage after harvest and makes storage difficult. The objective of the study was to identify and characterize bacteria and fungi associated with three fresh edible mushrooms, under ambient and cold temperatures.&#x0D; Methodology: The study was conducted at the Bells University of Technology, Nigeria, between December 2020 and October 2021. Pleurotus ostreatus and Calocybe indica fruitbodies were procured from the Federal Institute of Industrial Research Oshodi while Pleurotus tuber-regium fruitbodies were obtained from sclerotia planted in loamy soil. The fruitbodies were kept at ambient (28oC) and cold (15oC) temperatures respectively. The bacterial and fungal counts on each of the mushrooms were taken at 0,3, 5, and 7 days after harvest. The isolated bacteria were identified by conventional methods; Analytical Profile Index (API) 20E kits (BioMerieux), while Fungi were identified by morphological features and PCR amplification using ITS 1f/ ITS 4r universal primers. &#x0D; Results: The bacterial and fungal counts on the fruitbodies ranged from 5.7 log CFU/ml – 6.3 log CFU/ml and 5.0 log CFU/ml – 5.9 log CFU/ml respectively. Seven genera of bacteria isolated were gram-negative bacteria. At ambient temperature, Pseudomonas aeruginosa, Enterobacter asburiae, Klebsiella oxytoca, Klebsiella ornithinolytica, Serratia marcescens, Chryseobacterium meningosepticum and Cedecea davisae were isolated while Enterobacter cloacae, Enterobacter sakazakii and Citrobacter braakii were isolated at cold temperature. Aspergillus, Penicillium, and Fusarium were isolated at both temperatures while Alternaria was isolated at ambient temperature.&#x0D; Conclusion: Isolated bacteria and fungi were mostly enteric pathogens and potential mycotoxin-producing fungi. This is an indication that strict hygiene and control measures should be put in place during the production and storage of these mushrooms in order to improve the quality and food safety of fresh mushrooms in Nigeria.

Nitric Oxide Made a Major Contribution to the Improvement of Quality in Button Mushrooms (Agaricus bisporus) by the Combined Treatment of Nitric Oxide with 1-MCP.

Browning is one of the major effects of shelf-life responsible for the reduction in the commercial value of the button mushrooms (Agaricus bisporus). In this study, the individual and the combined effects of exogenous sodium nitroprusside (SNP, a nitric oxide donor) and 1-methylcyclopropene (1-MCP) on the quality of button mushrooms were evaluated. The results demonstrated that mushrooms treated with SNP+1-MCP promoted reactive oxygen species (ROS) metabolism thereby protecting cell membrane integrity, hindering polyphenol oxidase (PPO) binding to phenolic compounds, and downregulating the PPO activity. In addition, the SNP+1-MCP treatment effectively maintained quality (firmness, color, total phenol, and flavonoid) and mitigated oxidative damage by reducing ROS accumulation and malondialdehyde production through the stimulation of the antioxidant enzymes activities and the enhancement of ascorbic acid (AsA) and glutathione (GSH) contents. Moreover, the correlation analysis validated the above results. The SNP+1-MCP treatment was observed to be more prominent on maintaining quality than the individual effects of SNP followed by 1-MCP, suggesting that the combination of NO and 1-MCP had synergistic effects in retarding button mushrooms senescence, and NO signaling molecules might be predominant in the synergy.

Beyaz Şapkalı Mantarda Hasat Sonrası Kalsiyum Klorür ve Sodyum Aljinat Uygulamalarının Muhafaza Kalitesine Etkisinin Belirlenmesi

In this study, distilled water (control), 1% calcium chloride (CaCl2) (w/v), 1% sodium alginate (w/v), and combination with 1% CaCl2 + 1% sodium alginate (w/v) solutions were sprayed on freshly harvested button mushrooms.. Treated mushrooms were stored in polypropylene boxes during 20 days at 4±1°C. Physical and chemical properties of treated mushrooms were investigated at five days intervals during storage. The present results showed that treatment of 1% CaCl2 revealed close effectiveness on weight loss with 1.21%, L* color value with 81,76 and cap opening percentage with 11% in addition that minimum decrease in firmness with 2.2 N of the mushrooms compared to other treatments at end of storage. The experiment results could suggest the 1% CaCl2 application for mushroom quality and shelf life were more observable up to 15 days

Regulation of Polyethylene Nano-Packaging on Postharvest Stipe Elongation of Flammulina velutipes

Stipe elongation is one of the main characteristics of the postharvest quality deterioration of Flammulina velutipes fruiting bodies. In order to reduce the postharvest stipe elongation of F. velutipes and prolong its shelf life, in this study, using polyethylene (PE) packaging and unpackaged treatments as controls, the effects of a polyethylene nano-packaging on postharvest stipe elongation of F. velutipes were investigated and its regulatory mechanisms were explored from the physiological and biochemical aspects. The results showed that the CO2 content in polyethylene nano-packaging boxes was higher than in control boxes, and the O2 content was lower than in the control group, indicating that nano-packaging could reduce F. velutipes respiration during low-temperature storage. The stipe elongation rate, chitinase activity, and β-1,3-glucanase activities of F. velutipes were lower in the nano-packaging group than in PE-packaged and unpackaged control groups, and the nano-packaging inhibited the increase in chitin and β-glucan, the main components of the cell wall. The levels of auxin (IAA), abscisic acid (ABA), gibberellin (GA), and cytokinin (CTK) were also lower in the nano-packaged group than in controls at most timepoints. After 18 d of storage, polyethylene nano-packaging inhibited the stipe elongation of fruiting bodies, and maintained mushroom quality, with stipe elongation of only 34.7% and 76.7% of PE-packaged and unpackaged control groups, respectively. The results showed that nano-packaging could effectively inhibit the harvest stipe elongation and prolong the shelf quality of F. velutipes.

Biodegradable PBAT/PLA packaging maintained the quality of postharvest shiitake mushroom by modified humidity and atmosphere

Packaging with plastic films is the most common preservation technique used to extend the shelf life of shiitake mushrooms. However, due to ‘white pollution’, it is essential to develop biodegradable films with efficient preservation properties. Here, the effects of biodegradable polybutylene adipate (PBAT)/poly(lactic acid) (PLA) blend films on the quality of shiitake mushrooms were investigated. The mushrooms were stored for 14 days at 4 ± 1 ℃. The results showed lower CO2 level inside the PBAT/PLA film, but the O2 level was comparable to that in low-density polyethylene (LDPE) package. PBAT/PLA treatment effectively prevented condensation of water vapor inside the package, and could significantly (p < 0.05) slow down the respiration rate, inhibit caps opening, improve phenolic contents and PAL activity, maintain firmness as well as delay senescence. In addition, due to the suitable relative humidity inside the PBAT/PLA film, it was more effective in reducing microbial counts and preserving the appearance of the shiitake mushrooms, thus extending more than 4–6 days of shelf life compared to the LDPE film. These results suggested that besides the in-package gas composition, it is also important to control the level of water vapor permeability to avoid condensation and decelerate degradation of packaged fresh shiitake mushroom. This environmental-friendly PBAT/PLA film exhibited high versatility in shiitake mushroom packaging.

Effect of Some Polysaccharide-Based Edible Coatings on Fresh White Button Mushroom (Agaricus bisporus) Quality during Cold Storage

This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with N-acetyl cysteine as an antibrowning agent, on some physical, chemical, and antioxidant properties of white button mushrooms. The weight loss, color change, browning index, degree of cap opening, soluble solid content, total phenolic content, antioxidant activity and malondialdehyde content of control and coated mushrooms were evaluated during 14 days of storage at 4 ± 1°C. All coatings, both alone and with N-acetyl-cisteine, delayed weight loss and cap opening in mushrooms compared with the control. Sodium alginate was the most effective in controlling weight loss, followed by carboxymetyhyl cellulose, chitosan and pectin. The browning process and lipid peroxidation were best controlled by sodium alginate followed by pectin coatings, while chitosan coating determined a significant increase in the browning index. Coated samples showed significantly higher total phenolic content and antioxidant activity as compared with the control throughout storage. The treatment with N-acetyl cysteine was not effective for mushrooms as it resulted in a significant increase in the browning index in all coated samples. The results suggest that sodium alginate and pectin coatings could be recommended for extending the shelf life of white button mushrooms.

The Effect of Different Substrates Found in Zimbabwe on the Growth and Yield of Oyster Mushroom Pleurotus Ostreatus

The research was carried out to investigate the effect of different substrates on the growth and yield of P. ostreatus. Locally available agricultural wastes such as saw dust (S1), cotton waste (S2), wheat straw (S3) and corncob (S4) were tested for parameters such as days required for spawn run, primordial formation, harvest days, total yield and biological efficiency. Biological Efficiency (BE) was calculated as the ratio of fresh fruiting body weight (g) per dry weight of substrates (g), expressed as a percentage. Before substrates were used in this study they were subjected to nutritional (C, N, P, K, Ca, Mg and Zn) analysis. The highest yield of 1275.45 g was obtained in saw dust and the lowest yield of 1058.7 g was obtained in cotton waste. The highest carbon to nitrogen (C/N) ratio was found in saw dust (53:0.1) and the least C/N ratio was found in cotton waste (39:1). There were 19 spawn run days in saw dust and 24 spawn run days in cotton waste. Stem width (2.6 cm) and cap diameter (9.7 cm) were greatest in cotton waste and low in saw dust with stem width (2.3 cm) and cap diameter (7.4 cm). Substrates with a higher C/N ratio had the greatest yield and biological efficiency. The higher C/N ratio favoured mycelium growth and lower carbon to nitrogen ratio favored fruiting body growth. In this study saw dust had the highest C/N ratio and it had the greatest yield and low spawn run days yet cotton waste had the least C/N ratio but its fruiting body measurements were very high. There was no significant difference at p≤0.05 between wheat straw and corn cob in terms of growth parameters and yield as their C/N was significantly high at (44:1) and (49:1) respectively. The results signifies that apart from soya beans and maize stalk which were widely used by farmers as substrates of choice, saw dust, cotton waste, corn cob and wheat straw were good alternatives for the growth of P. ostreatus mushrooms. Saw dust was very good in the total yield obtained but cotton waste had the best quality of mushrooms with very big stipes and cap diameter. These locally available substrates in Zimbabwe were recommended for use by small scale farmers for sustainable production of oyster mushrooms as they produced good yields at low cost.

Transcriptomic analysis reveals the mechanism of bacterial disease resistance of postharvest button mushroom (Agaricus bisporus)

Brown blotch disease caused by Pseudomonas tolaasii infection is one of the major problems affecting the storage quality of postharvest button mushrooms (Agaricus bisporus). In this study, P. tolaasii treatment accelerated the accumulation of pathogen resistance-related substances/proteins, induced disease resistance-related enzyme activities, and promoted the increase of jasmonic acid (JA) during the whole storage. To gain full insight into the defense mechanisms of button mushrooms against P. tolaasii, a transcriptomics analysis of mushroom samples at 12 h was conducted. A total of 2861 differentially expressed genes (DEGs) were identified, among which there were 1557 up-regulated and 1304 down-regulated genes. Further bioinformatic analysis showed that P. tolaasii inoculation mainly activated shikimate pathway, phenylpropanoid metabolism, sulfur metabolism, methane metabolism, arginine and proline metabolism, cysteine and methionine metabolism, JA biosynthesis and signaling pathways, as well as oxidative phosphorylation pathways. Transcriptomics data combined with qPCR verification indicated that 10 DEGs including PIP1, MET3, AGX, PAL1, GCL, LOX 1/3, PR-like, MYB3R, UCR, and SDHB are the most potential genes involved in the early defense of A. bisporus against P. tolaasii. Additionally, taking the physiological and transcriptomics results together, the existence and important participation of JA biosynthesis and signaling pathways were demonstrated in the disease resistance of A. bisporus, although this organism probably possesses different catalyzing enzymes and transduction pathways with plants. In a word, our findings revealed the mechanism of the button mushroom's early defense response against pathogens, providing a reference for the development of rational approaches to control of mushroom diseases.

Effect of Packaging Materials on Antifogging Film Properties and Quality of Oyster Mushrooms at Different Storage Temperatures

Mushroom is highly perishable and easily damaged within a day after harvesting due to their high respiration rate which leads to the release of water vapour. The most effective way to preserve fresh mushrooms is by packaging. However, excessive water vapour inside the packaging can cause condensation or fog and subsequently, lead to product damage. Hence, appropriate material for packaging mushrooms is important to maintain the quality and prolong the shelf-life. The main objective of this study is to compare the effect of different packaging material types on the fogging effect. The studied materials are low-density polyethylene (LDPE), polypropylene (PP), nylon, and gelatin-based film. Based on the market survey prior to the study, it showed that the most plastic material used in the market is polypropylene (PP) compared to other materials. The experimental study then proceeded by comparing the different types of materials used for the packaging of mushrooms. Samples of 20 g mushrooms were filled in a cup covered with four different types of films and stored at three different storage temperatures (5 °C, 10 °C, 30 °C) for 7 days. It was observed that the gelatin-based film showed good antifogging behaviour when compared to other films. Additionally, the mushrooms showed high weight loss and severe browning for all types of packaging materials after 7 days of storage at high temperatures (30 °C). In conclusion, the gelatin-based film has revealed excellent water-adsorbing with antifogging behaviour to maintain the quality and shelf life of mushrooms at low temperatures for storage and distribution.

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

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

Deep learning based research on quality classification of shiitake mushrooms

The classification and processing of shiitake mushrooms is inclined to a labor-intensive task, which needs to pick shiitake mushrooms of high quality by labor force for a long time. In this paper, a high-efficiency channel pruning mechanism is proposed to improve the YOLOX deep learning method that is the latest version of YOLO serials algorithm for identification and grading of mushroom quality. Firstly, the YOLOX model is built by transfer learning after the image data set was expanded. Secondly, the built model was optimized by channel pruning algorithm. Finally, the pruned model is further fine-tuned by knowledge distillation, and the image data set was used to train the YOLOX network model optimized by channel pruning. The experimental results indicate that the improved YOLOX method proposed in this paper can inspect the surface texture of shiitake mushrooms effectively that mAP and FSP are respectively 99.96% and 57.3856, and the model size was reduced by more than half. Compared with Faster R–CNN, YOLOv3, YOLOv4, SSD 300 and the original YOLOX, the improved method proposed in this paper owns better comprehensive performance that it can be effectively applied to the rapid quality classification for shiitake mushrooms in production process.