Shelf Life Of Mushrooms Research Articles

Optimization of aloe vera‐sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom

AbstractWhite button mushrooms are highly nutritive, rich in various macro and micro nutrients, however, have a short shelf life with weight loss (WL), enzymatic browning, and loss in firmness as the major quality defects. The present study was carried out to investigate the effect of aloe vera‐sodium alginate (AV‐SA) composite coating on the quality attributes of mushroom. The development of coating formulations containing 2% sodium alginate along with varying concentration of aloe vera gel 20%–80% and storage time 4–16 days was planned using a 2‐factor 4‐level orthogonal array (L16) design of Taguchi technique. The influence of both the process parameters on the WL, total soluble solids (TSS), respiration rate (RR), browning index (BI), firmness, electrolyte leakage rate (EL), malondialdehyde (MDA), ascorbic acid (AA), total phenolic content (TPC), enzymes activity (polyphenol oxidase and peroxidase), and yeast and mold count (YMC) were evaluated and the optimized level of parameters was determined on the basis of the highest S/N ratios of the responses. The results indicated that 60% AV‐SA composite coating could extend the shelf life of white button mushrooms for up to 8 days with retarded loss in weight, firmness, AA, and TPC and reduced increase in TSS, BI, EL, MDA with controlled enzymatic activity, RR, and YMC.

Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms

This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10 % (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (PDI) of 0.17, and a ζ-potential of −43.4 mV. Two types of films were prepared by incorporating 5 % and 10 % (v/v) SP/LEO NE into a curdlan (CD) and chitosan (CS) composite matrix, forming CD-CS-NE1 and CD-CS-NE2 films, respectively. The CD-CS-NE2 films possessed the highest tensile strength (14.5 MPa) and elongation at break (140 %). FTIR and molecular docking studies confirmed strong intermolecular interactions between the CD, CS, and NE components. The antibacterial activity of the NE-impregnated CD-CS films was significantly enhanced, with inhibition zones of 22 mm and 26 mm for Escherichia coli and Staphylococcus aureus, respectively, in the CD-CS-NE2 film. Growth curve and colony-forming unit (CFU) analyses further supported the superior antibacterial performance of the CD-CS-NE2 film. In mushroom storage tests, the CD-CS-NE2 film extended the shelf life of button mushrooms to 12 days and straw mushrooms to 4 days. Additionally, it reduced weight loss to 3 % and 4 % in button and straw mushrooms after 12 and 4 days, respectively. Mushrooms treated with CD-CS-NE2 film maintained higher firmness, with values of 18 N for button mushrooms and 6 N for straw mushrooms. The films effectively suppressed polyphenol oxidase (PPO) activity and browning. Overall, these findings suggest that SP/LEO NE-impregnated CD-CS films have strong potential for improving food preservation and reducing spoilage, particularly in fresh produce like mushrooms.

Fabrication and characterization of bioactive curdlan and sodium alginate films for enhancing the shelf life of Volvariella volvacea

This study aimed to develop bioactive films based on curdlan (CD) and sodium alginate (SA) to enhance the shelf life of the Volvariella volvacea mushroom. A stable nanoemulsion of droplet size of 150.1 ± 5 nm was first formulated using 5% soy protein (Sp) and 10% lavender essential oil (LEO), achieved by ultrasound treatment for 10 min, resulting in small droplet sizes. In parallel, a CD-SA film was prepared by mixing them in a 1:1 ratio. The SpLEO nanoemulsion was then ex situ added to the CD-SA film at varying concentrations (4%, 6%, 8%, and 10%). The resulting bioactive film exhibited desirable properties, including water vapor permeability (1.15 ± 0.05 × 10−10 g m−1 Pa−1 s−1), swelling rate (547%), and tensile strength (10.1 ± 1.3 MPa). Docking and structural analyses suggested that ultrasound treatment enhanced the intermolecular hydrogen bonding, creating a uniform and regular surface and reduced crystallinity. The CD-SA film with ultrasound-treated 8% SpLEO nanoemulsion [i.e., (CD-SA/SpLEO-8)US] showed antibacterial activity against Escherichia coli and Staphylococcus aureus and extended the freshness of straw mushrooms prevention of spoilage during storage. Additionally, the film reduced respiration rate (975 mg CO₂/kg/h at 96 h) and ethylene production (160 ng/kg/s by 96 h) while effectively inhibiting straw mushroom autolysis. This led to a reduction in browning (2.91), total soluble solids (7.5%), weight loss (13.9%), and polyphenol oxidase activity (0.08 ΔOD420/min⋅g), thereby extending the shelf life of the mushrooms to 96 h. These findings highlight the potential of incorporating different molecules using ultrasound treatment to develop innovative edible films for food preservation.

Shelf‐life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review

AbstractMushroom is an edible fungus grown worldwide because of its nutritional and commercial value. The demand for mushrooms is rising annually because of increased awareness of the dietary benefits of mushrooms. Mushrooms are a perishable commodity as they respire continuously after harvesting. Adequate packaging or processing is required to increase mushrooms' shelf life. The quality of mushrooms continues to decline after harvesting, including browning, moisture loss, texture changes, increased bacteria, and loss of flavor and nutrients. Postharvest preservation methods, including physical, chemical, and thermal treatments, are necessary to preserve postharvest quality and increase the shelf life of mushrooms. The postharvest technology of mushrooms must be improved to fulfill the increasing demand for mushrooms. There are many conventional techniques to protect the quality and increase the shelf life of mushrooms. Conventional procedures frequently result in considerable nutritional, texture, and flavor losses and shorter shelf lives. In contrast, modern technologies preserve mushrooms with increased nutritional retention, improved texture and flavor profiles, and longer shelf life. This review covers not only the conventional technologies like drying and cooling but also elaborates on the shelf‐life extension of mushrooms through novel technologies like pulse electric field, pulsed light, electrolyzed water, etc.

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.

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.

White‐button mushroom storage in trays with layerings of chitosan and turmeric

AbstractWhite‐button mushrooms (Agaricus bisporus) are short‐lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C ± 1.5°C for up to 17 days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU g−1 microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white‐button mushrooms without compromising overall quality characteristics.

Development of a mucilage coating including nanoencapsulated essential oils for extending shelf life of button mushrooms (Agaricus bisporus)

The shelf life of mushrooms is limited, which prevents distribution and marketing as a fresh product. The aim of present research is to coat Agaricus bisporus mushroom by chia seed mucilage containing encapsulated essential oils for Ferula gummosa Boiss. (FG) and Ziziphora clinopodioides Lam. (ZC) with 100 and 500 ppm concentrations in order to extend during 16 days. The results for technological assays illustrated that coatings including FG and ZC essential oils at 500 ppm level caused to reduction in respiration rate, lose weight, browning degree and microbial population and also enhanced firmness feature, total phenol, antioxidant attributes and vitamin C compared to control during shelf life. Microscopy analysis confirmed that formation of a uniform structure was observed. Overall, results suggest that a coating chia seed mucilage containing encapsulated essential oils for FG and ZC can be a promising approach and suitable factor to prolong shelf life of perishable mushroom.

Umami loss mechanism upon shiitake mushrooms under cold storage: Revisiting the role of energy metabolism via integrated physiological and transcriptomic analysis

Umami loss of shiitake mushrooms (Lentinula edodes) is still an inevitable developmental process and a significant challenge hampering its storage and marketing. The present study explores the physiological and molecular responses to umami quality loss involved in energy metabolism during postharvest storage under room temperature (RT) and low temperature (LT) in shiitake mushrooms. Results showed that LT storage prolonged the mushroom shelf life while inhibiting electrolyte leakage, malondialdehyde (MDA), mitochondrial permeability transition pore (MPTP), Ca2+, and H2O2 contents. Moreover, transcriptome analysis revealed that LT storage maintained high umami quality and sufficient energy supply by suppressing the degradation genes of umami nucleotides and the genes related to the mitochondrial energy metabolism pathway, including metabolic pathways and biosynthesis of secondary metabolites. Additionally, the depression activities and gene transcription levels of key enzymes related to umami nucleotide degradation contributed to maintaining umami taste in cold storage. A conceptual model was proposed to elucidate the molecular mechanism of cold storage alleviated umami loss in shiitake mushrooms. The results provide a theoretical foundation for the umami loss mechanism of mushrooms under cold storage.

Drying treatments of oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushrooms: a review

Oyster (Pleurotus spp.) and shiitake (Lentinula edodes) mushroom, a fungus that is increasingly being recognised as a source of food with various benefits for human health. Mushrooms are highly perishable. Drying is a common method used after harvest in the processing of fresh food for increasing the shelf life. Among these different drying methods, freeze drying is the best technique to use in many types of research as it can maintain most of the nutrition in the mushroom. However, the combination of two or more drying methods will produce better results. This review paper closes with an overview discussion on the production of new products substituting with oyster mushrooms and shiitake mushrooms that are more nutritious and can provide many benefits to human health and improve the shelf life of mushrooms by different methods of drying. Food products substituted with mushroom powder result in a decrease in carbohydrate and moisture content and an increase in protein, fibre, ash, and other micronutrients.

Effect of dehydration on the inactivation of Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms.

Foodborne illness outbreaks in the U.S. associated with consumption of both fresh and dried specialty mushrooms have recently occurred. Dried wood ear mushrooms were implicated in a salmonellosis outbreak in 2020, while fresh enoki mushrooms were associated with two listeriosis outbreaks in 2020 and 2023. These specialty mushrooms are commercially available in both their fresh and dried states. Due to the short shelf life of mushrooms, dehydration is a common method used in both industry and by consumers to extend the shelf life and preserve quality. Therefore, the aim of this study was to evaluate the use of dehydration on the inactivation kinetics of both Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms. Fresh mushrooms were inoculated with four strain cocktails of either L. monocytogenes or S. enterica and dried at ambient conditions for 10 min. Following drying of the inoculum, mushrooms were placed into food dehydrators preheated to 70, 80, or 90°C and treated for up to 24 h. At treatment intervals, mushrooms were removed from the dehydrators for pathogen enumeration. Inactivation kinetics for both pathogens were modeled using the Weibull, log-linear with tail, and log-linear with shoulder models. Pathogen reductions of >4 log CFU/g were achieved on both enoki and wood ear mushrooms during dehydration at 90°C after only 2-4 h. At 70 and 80°C, log reductions of >4 log CFU/g were observed on wood ear mushrooms after 4-8 h. On enoki mushrooms, a tailing effect was observed with residual populations (>2 log CFU/g) of L. monocytogenes and S. enterica remaining even after 24 h of treatment at both 70 and 80°C. This study emphasizes the need for an individualized dehydration strategy for each mushroom type to ensure the effectiveness of dehydration as a process to reduce pathogen populations. Results of this study will aid in informing proper time and temperature combinations for dehydration of specialty mushrooms to ensure product safety.

Multifunctional cinnamaldehyde-tannic acid nano-emulsion/chitosan composite film for mushroom preservation

Mushrooms are prone to browning, weight loss, softening, lipid oxidation, and microbial growth after harvesting. Therefore, it is particularly necessary to develop a packaging material with UV protection, antibacterial, and antioxidant properties. Herein, we used tannic acid (TA), a green edible natural extract with excellent antioxidant and anti-ultraviolet effects, as an emulsifier to prepare the cinnamaldehyde-tannic acid nano-emulsion (CIN-TA-NEs). The CIN-TA NEs/CS (CSCT) film was successfully prepared by incorporating CIN-TA NEs into chitosan (CS), which effectively improved the utilization rate of CIN and endowed the composite film with multiple functional effects. Due to the introduction of TA, the radius of CIN emulsion was reduced from 356.2 ± 35.89 nm to 147.4 ± 5.61 nm, which enhanced the uniform dispersion of oil phase CIN in aqueous phase CS, improved the compactness of the film, reduced water vapor and oxygen permeability, and increased water resistance of the composite film. The incorporation of CIN-TA NEs endowed CS composite films with 100% UV protection ability, over 99% antibacterial effect, and 90.56% and 94.02% clearance rates for DPPH and ABTS free radicals. In addition, the CSCT composite film had high biosafety, and TA promoted the biodegradation of composite film to a certain extent. The preservation experiment of Agaricus bisporus has proven that CSCT composite film effectively prolongs the preservation time of mushrooms, which is more than 4 days longer than PE film. This work has prepared a composite film with multiple functions, which has great application prospects for extending the shelf life of mushrooms.

Pengaruh Pemberian Ekstrak Putri Malu (Mimosa Pudica Linn) Terhadap Lama Penyimpanan Jamur Tiram (Pleuretus Ostreatus)

This study investigates the potential of Putri Malu (Mimosa pudica linn) extract, rich in saponins, as a natural preservative for oyster mushrooms (Pleurotus ostreatus) during storage. The objective is to determine the impact of the extract on the shelf life of the mushrooms and identify the optimal composition of the extract for maximum preservation. The experimental method is employed, utilizing a Completely Randomized Design (CRD) with four treatment groups of the Putri Malu extract. The results indicate a significant effect of the Putri Malu extract on prolonging the shelf life of oyster mushrooms. Among the different concentrations tested, the treatment using 176 ml of water combined with 24 ml of 12% Putri Malu extract (P4) exhibited the best preservation results. This study highlights the potential of natural preservatives derived from plants, specifically saponin-rich sources like Putri Malu, in extending the shelf life of perishable food items such as oyster mushrooms. The findings contribute to the development of eco-friendly preservation methods and promote the utilization of natural compounds for food preservation purposes.

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

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

Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus)

In the present study, the effects of orange peel essential oils (EOs) on the physiochemical, rheological, particle size and zeta potential distribution of the developed aloe vera gel-based edible coating were investigated. We also investigated the effects of prepared aloe vera gel-based edible coating (with or without incorporation of orange peel essential oil) on the postharvest shelf life and characteristics such as physiological loss of weight (PLW), color, respiration rate, firmness, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and antimicrobial activity of button mushroom (Agaricus bisporus) at 4 °C during 16 days of storage. The results revealed that the 50% concentration of aloe vera gel-based edible coating without addition of essential oil had significantly superior properties with higher stability zeta potential (− 9.7 mV) as compared to other concentrations of aloe vera gel-based formulation. It also showed the highest potential to maintain the postharvest quality attributes of mushrooms throughout storage. The maximum concentration of orange peel essential oil (1500 µL/L) incorporated in the 50% aloe vera gel (F3)-based treatment significantly improved the postharvest quality attributes of mushrooms as compared to coating prepared with incorporation of 500 µL/L and 1000 µL/L concentration of EOs (orange peel essential oils) and helped extend the shelf life of mushrooms up to 4 days as compared to the control (50% AV (aloe vera gel) only). Further research should be performed to develop water and gas barrier composite edible coatings to further extend mushroom shelf life.

Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper).

The golden needle mushroom (Flammulina velutiper) is one of the most productive mushrooms in the world. However, F. velutiper experiences continuous quality degradation in terms of changes in color and textural characteristics, loss of moisture, nutrition and flavor, and increased microbial populations due to its high respiratory activity during the postharvest phase. Postharvest preservation techniques, including physical, chemical and biological methods, play a vital role in maintaining postharvest quality and extending the shelf life of mushrooms. Therefore, in this study, the decay process of F. velutiper and the factors affecting its quality were comprehensively reviewed. Additionally, the preservation methods (e.g., low-temperature storage, packaging, plasma treatment, antimicrobial cleaning and 1-methylcyclopropene treatment) for F. velutiper used for the last 5 years were compared to provide an outlook on future research directions. Overall, this review aims to provide a reference for developing novel, green and safe preservation techniques for F. velutiper. © 2023 Society of Chemical Industry.

Development of active PLA/PEG-blended film with grape seed extract for straw mushroom shelf life extension

Development of active PLA/PEG-blended film with grape seed extract for straw mushroom shelf life extension

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.

Extending of Shelf Life of Mushroom and Asparagus using Rice bran Protein edible coating

Button mushrooms and asparagus have a very short shelf life after harvesting and are sensitive to mechanical damage, browning, moisture loss and chlorophyll degradation. An edible coating based on rice bran protein (RBP) was tested in order to determine the shelf-life extension period of mushroom and asparagus. Weight loss, color browning, ascorbic acid, total chlorophyllm pH, total titrable acidiity, polyphenol oxidase activity and peroxidase activity of mushrooms and asparagus were studied. Also, microbiological analysis of the coated samples was studied. The results revealed that, weight loss and firmness of samples decreased with of using RBP coating compared to the control samples. Also, RBP coating maintain the pH values for samples during storage compared to control. Ascorbic acid decreased during storage for both coated and uncoated while, the uncoated samples decreased more. Also, RBP coating was effective to maintain of the color compared to control. Finally, the study showed also that RBP coating with bacteria, molds and yeasts of mushroom and asparagus samples compared to control.

Green facile synthesis of cajuput (Melaleuca cajuputi Powell.) essential oil loaded chitosan film and evaluation of its effectiveness on shelf-life extension of white button mushroom

This study reports first time investigation on efficacy of cajuput essential oil loaded chitosan nanoparticle (CjEO-CSNP) on shelf-life of white button mushroom (Agaricus bisporus) stored at 4±1 °C for 7-days. CjEO-CSNP was characterized through scanning electron microscopy, X-ray diffraction, and dynamic light scattering. The nanoparticles exhibited spherical shapes with average particle size 43.17–97.03 nm. The nanoencapsulation efficiency and loading capacity were ranged between 45.86 and 92.26% and 0.69–8.87%, respectively. The release study confirmed that CjEO-CSNP showed biphasic release patterns at different pH. Positive results were unveiled when the effect of CjEO-CSNP on shelf-life of mushroom was validated by analyzing the visual appearance and firmness. Further, CjEO-CSNP prevented weight loss and respiration rate, and improved the antioxidant activity of mushrooms. CjEO-CSNP also exhibited high safety profile (LD50= > 1200 mg/Kg body weight) without altering the sensory quality of coated mushrooms. Overall, CjEO-CSNP might be used as promising candidate to lengthen the shelf-life of button mushroom.