Shelf Life Of Mushrooms Research Articles

Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)

The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000ppm Satureja khuzistanica essential oil (SEO) on the postharvest quality and shelf life of button mushroom (Agaricus bisporus) stored at 4±1°C for 16days was investigated. Weight loss, firmness, browning index (BI), total phenolics, ascorbic acid, microbial and sensory quality were measured. The results indicated that treatment with TG containing SEO (TGSEO) maintained 92.4% tissue firmness, and reduced microorganism counts, such as yeasts and molds and Pseudomonas, compared to uncoated samples. Furthermore, mushrooms treated with TGSEO coating exhibited up to 57.1% decreased in BI, significantly higher levels of total phenolics (85.6%) and ascorbic acid accumulation (71.8%) than control and its efficiency was better than that TG coating alone. Sensory evaluation demonstrated the capability of TGSEO coating for preserving the quality of mushroom during the storage. The results obtained endorse that application of TGSEO coating might be a simple and effective technique for prolonging their postharvest shelf life of mushroom by up to 16days.

Physicochemical properties of white button mushrooms ( Agaricus bisporus) as affected by coating

The aim of this study was to determinate the influence of chemical coating treatments for quality maintenance of whole button mushrooms (Agaricus bisporus) during storage at 2 °C. Six different treatments [distilled water (C), E1: 0.3% CaCl2, E2: 2% CaCl2, E3: 0.1% chitosan in 1% citric acid, E4: 0.5% chitosan in 1% citric acid, E5: 0.1% chitosan in 0.5% acetic acid] were used. Physicochemical properties such as color, weight loss, texture, total antioxidant activity, and total phenolic content were monitored during 14 days. The results showed that the mushrooms treated with CaCl2 and chitosan solution in citric acid could be storage up to 14 days at 2 °C without significant deterioration in their quality. In contrast, coating with chitosan solution in acetic acid allows the mushroom to be stored for up to 4 days. Coatings do not protect mushrooms against excessive loss of phenolic compounds and their ability to reduce free radicals. Practical applications Physiological processes associated with maturation of mushrooms do not end after harvest. Shelf life of mushrooms is 3–4 days at room temperature (20–25 °C). In recent years, the method to extend the durability and quality of these products has become edible coatings. According to the presented results, it is possible to maintain the good quality of product up to 14 days for mushrooms washed with CaCl2 solutions.

The Effect of Film Type and Modified Atmosphere Packaging with Different Initial GAS Composition on the Shelf Life of White Mushrooms (Agaricus bisporusL.)

The aim of the study was to evaluate the effect of MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% of O2); medium oxygen packaging (50% O2, 50% N2); low oxygen packaging (5% O2, 5% CO2, 90% N2) and two types of polyethylene films of 54 and 39 µm thickness were used. The samples were stored at 4 ± 1C for 14 days. The films and MAP had a significant effect on color and weight loss of the mushrooms. In the case of texture, the gas composition alone exerts a significant effect. The optimal conditions for prolonging the shelf life of mushrooms were found for packaging with medium oxygen level and film of higher permeability. In optimal conditions, mushrooms were characterized by lightness of 93 and 85, and a browning index of 11 and 23 in 0 and 14 days of storage, respectively. Practical Application White button mushrooms are highly perishable. The average storage time of fresh mushrooms does not exceed 4 days. There is a pressing need for effective methods to extend the shelf life of these mushrooms. According to the presented results, it is possible to maintain the product visually acceptable up to 14 days for mushrooms packed with the usage of a 39 µm thick film type and modified atmosphere with a medium level of oxygen (50%).

EFFECT OF ARABIC GUM-CARBOXYMETHYLCELLULOSE EDIBLE COATINGS ON SHELF LIFE OF BUTTON MUSHROOM (AGARICUS BISPORUS)

Arabic gum (GA) and Carboxymethylcellulose (CMC) based formulations have been evaluated as protective edible coatings. Button Mushrooms were coated by dipping in aqueous mixtures of 1% GA and 1% plasticizer (glycerol) for CMC additions of 1 and 2% wt. Mushrooms were stored at refrigerated temperature (4±1oC, 92±2 % RH), and loss of weight (%), color of cap portion (Lab value), firmness (Newton), protein content (g/100g), ash content (%), moisture content (%), TPC (log CFU/g), TYMC (log CFU/g) were assessed. Both coatings resulted in a reduction of weight loss, preserving firmness and delaying skin color changes. Mushroom coated with coating A was seen maintaining tissue firmness and showed reduction in microbial counts compared with the control. In addition, gum arabic associated with carboxymethylcellulose coating also delayed enzymatic browning and maintained the color of cap portion. The shelf life of mushroom was better for 1% GA + 2% CMC treatment. This study suggests that by using 1% CMC with gum arabic as an edible coating, the decaying of Button Mushroom can be delayed and the color and firmness can be preserved for up to 12 days during storage at 4±1o C.

Kültür Mantarlarının Muhafazası ve Kalite Özellikleri Üzerine Yapılan Araştırmalar

In this study, researchers on storage and quality properties of mushrooms cultivated in the world and Turkey have been investigated. Mushrooms contain some important minerals and vitamins such as iron, calcium, phosphorus, potassium, copper and folate, thiamine, riboflavin, niacin, vitamin B, C, D and also they are a good source of carbohydrate and protein. After harvest, to extend the shelf life of mushrooms, some applications such as pre-cooling, storage in appropriate temperature, use of different types of polyethylene packaging, modified atmosphere packaging, nitric oxide and UV light applications were done on mushrooms. The effects of these applications on physical and chemical features such as like weight loss, firmness, cap opening rate, cap diameter, stem diameter, browning, colour, respiration rate, enzymatic reactions, total phenols, total sugars, aminoacid content were investigated.

Application of electrolyzed water for improving postharvest quality of mushroom

This paper focused on the effectiveness of electrolyzed water (EW) at different concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on the quality of mushroom. In order to understand the effect of EW on mushrooms, gas composition inside packages, weight loss, pH, whiteness and browning index, texture profile analysis (TPA), cap development, electrolyte leakage and FT-NIR analysis were performed during the twelve days of storage at 4 °C. Samples washed with 25 and 50 mg/L EW consumed O2 lower than the other treatments. Mushrooms treated with 25 mg/L EW had a significantly lower electrolyte leakage values than untreated and 5 mg/L treated mushrooms. Mushrooms treated with 25 mg/L EW had the highest whiteness index and lowest browning index. EW treatments at the concentrations of 25 and 50 mg/L maintained the textural parameters and slowed down the weight loss better than other treatments. FT-NIR analysis supported the results obtained by weight loss and electrolyte leakage. In conclusion, the results of this research support the idea that combined use of EW treatment and passive modified atmosphere packaging can be used to extend the shelf life of mushrooms.

The Influence of Hot Water and Calcium Chloride on the Changes in Cell Wall Composition and the Activities of Cell Wall Hydrolases during Storage inAgaricus bisporus

Mushrooms show significant losses in firmness due mainly to the changes in cell walls after harvest. This study was performed to determine the effects of CaCl2 and hot water dips on the changes in firmness, cell wall composition and hydrolase activities of mushrooms during storage. Mushrooms were treated with various concentrations of CaCl2 and hot water at various degrees and stored for 12 days at 10C. The results showed that the firmness of mushrooms decreased significantly and their cell walls have undergone significant changes during 12 days storage period after harvest. Polysaccharide content decreased significantly during storage. This decrease was mainly due to the decrease in the strong alkaline-soluble polysaccharides. Xyloglucanase and beta glucanase activities increased significantly during storage, possibly contributing significantly to the polysaccharide losses. CaCl2 and hot water treatments significantly reduced the changes in cell wall components and cell wall hydrolase activities. The results suggest that CaCl2 and hot water treatments could be used to reduce the changes in firmness and cell walls after harvest and extend the shelf life of mushroom. Practical Applications Mushrooms show rapid deterioration after harvest due mainly to changes in cell walls and have a very short shelf life. This significantly reduces their marketing period. The results demonstrate that both hot water and CaCl2 significantly delay cell wall degradation and prolong the shelf life of mushrooms. The results of the study have the potential to be used to decide on what treatments should be used to extend the shelf life and marketing period of mushrooms.

Effect of perforation mediated MAP on shelf life of mushroom (Volvariella volvacea)

The feasibility of perforation mediated packaging was studied for extending the shelf life of paddy straw mushroom. Mushrooms were kept in packages both as untreated and treated with CaCl2 to see the effect of CaCl2 on mushroom in the MAP. The area of perforations were kept as 0, 3.4×10−4, 6.8×10−4 and 1.02×10−3% (0, 20, 40 and 60 perforations) in a package size of 175mm×110mm. In addition, mushroom samples were also kept in similar packages with large holes so as to maintain atmospheric air composition in the packages, which served as control. It was observed that perforation mediated MAP effectively increased the shelf life of paddy straw mushroom to 6 days at 12(±1)°C as compared to 1–2 days for control. The firmness of both the cap and stem was better maintained with the pre-treated as well as untreated samples in 20 and 40 perforation packs. In terms of final total phenolics and antioxidants, the CaCl2 treated sample stored in 40 perforation packs would be preferred. In terms of final total protein content, even though the CaCl2 treated samples in 40 perforation packs were the best, still there was no significant difference between any of the samples kept in either 20 or 40 perforation packages. In terms of total bacterial count, the treated samples in 40 perforation packs were the best with a TBC of 278.00(±24.76)×105cfu/g on the 8th day, which was acceptable. The untreated samples in general showed higher TBC than the CaCl2 treated samples. It is recommended that the paddy straw mushroom should be treated with CaCl2 (0.5%) and stored in 40 perforation packages in the specific package size at 12(±1) °C for extending the shelf life up to 6 days. Furthermore, this developed technology will solve some of the limitations that mushroom producers and processors find nowadays for processing and distribution to maintain stable quality throughout the storage period.

The activity and molecular characterization of a serine proteinase in Pleurotus eryngii during high carbon dioxide and low oxygen storage

Pleurotus eryngii has recently become a major cultivated mushroom because of its good taste, flavor, and nutritional factors. The high activity of serine proteinase (Spr) was one of the key factors causing deterioration of mushroom fruit bodies. To investigate the activity and molecular mechanisms of Spr during storage in P. eryngii, the mushrooms were stored under high carbon dioxide and low oxygen treatment (2% O2+30% CO2), which was proved to significantly prolong mushroom shelf life. Transmission electron microscopy observation indicated that 2% O2+30% CO2 could inhibit the abnormalities of cells compared to ambient air. The activity of Spr in 2% O2+30% CO2-treated mushrooms was notably lower than that of control. cDNA and DNA encoding PeSpr1 were amplified and sequenced, which were shown to be homologous to that of other basidiomycota fungal serine proteinases. The spatio-temporal expression of PeSpr1 in the ambient air and 2% O2+30% CO2 storages was correlated with Spr activity. These results suggest that PeSpr1 plays an important role in postharvest P. eryngii, and the research on activity and molecular characterization of Spr might propose an available target for prolonging the shelf life of postharvest P. eryngii mushrooms.

Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus)

Mushroom (Agaricus bisporus) rapidly loses its white skin color and turns brown after harvest rapidly. 100μmolL−1 4-methoxy cinnamic acid (MCA) was used to extend the shelf life of A. bisporus in this study. Freshly harvested fruit bodies were stored at (20±1)°C and 85%±5% relative humidity. The physiological indexes, reactive oxygen metabolism and ultrastructure of A. bisporus were investigated. The results indicated that the weight loss, percentage of open-cap, the degree of browning, relative leakage rate, malondialdehyde (MDA) content and superoxide anion generation rate were reduced in treated group. The respiratory climacteric was delay in treated group. Moreover, they kept high catalase (CAT) and ascorbate peroxidase (APX) activities and endogenous antioxidants (AsA and GSH) content. The mushroom treated with MCA maintained a relatively complete ultrastructure; PPO and POD in tissues contact with phenolic substrates were delayed. These findings suggest that MCA could have potential in maintaining the quality of mushroom.

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

SummaryShort shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = −0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.

Integrated Treatment of CaCl2 , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage

Because of the short shelf life of button mushroom, its long-term preservation efforts gained momentum. In this study, we evaluated the efficiency of chemical dips for quality maintenance of button mushrooms during storage and compared three different treatments: water (CK), T1 (2.5% w/v CaCl2, 0.5% w/v citric acid) and T2 (2.5% w/v CaCl2, 0.5% w/v citric acid, 3% w/v sorbitol). Changes in weight, firmness, color, malondialdehyde (MDA), hydrogen peroxide (H2O2), hydroxyl radical (-OH), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) were determined. As compared to control, T1 and T2 maintained weight, color and texture during storage. Downregulations in H2O2, −OH and MDA contents were observed, whereas the activities of SOD, CAT, POD and APX were increased. T2 was more efficient in maintaining quality and reducing oxidative stress of button mushrooms within 6 days, while T1 showed the same effects for 12 days as compared to CK. Practical Applications Mushrooms are nutritionally and medicinally important and delicate food stuff. Several techniques have been employed for the preservation of mushrooms in order to cater the shorter shelf life problem of mushrooms. The integrated treatment employed in our study showed significant enhancement in the shelf life of mushrooms at 12C for 12 days. From this study, it can be assumed that these treatments can increase the shelf life of mushrooms for 1 week at room temperature and 1 month at 4C. This treatment is considered cost-effective, durable and safe. The components are easily available and have no side effects on food, consumer and environment. Furthermore, it can be introduced in domestic as well as in commercial levels for preservation of mushrooms. It can increase the mushroom shelf life and can decrease mushroom spoilage. This study suggests further investigations about application of this treatment for preservation of other perishable food stuffs.

Efficacy of Washing and Postharvest Treatments on Shelf Life and Quality of Oyster Mushroom

An experiment was conducted to study the efficacy of washing (control and 5% hydrogen peroxide) and post harvest treatments (control, hot water treatment, wrapping with unperforated and perforated plastic bags, wrapping with brown paper bag and wrapping with aluminum foil) on shelf life and quality of oyster mushroom. Postharvest treatments caused significant effects to influence weight loss, dry matter and protein contents, disease incidence and shelf life of mushroom. At the 7th day of storage, the highest weight loss (98.08%) was recorded in the untreated mushrooms, whereas the lowest weight loss (33.62%) was observed in mushrooms wrapped in unperforated plastic bag. Protein content was observed to be higher (28.98%) in mushrooms wrapped with unperforated plastic bag followed by perforated plastic bag (25.00%) at the 5th day of storage. Protein content declined dramatically in mushrooms held atambient conditions. The lowest protein content (2.97%) was recorded in the untreated mushrooms at the 7th day of storage. Unwashed mushrooms held atambient temperature had the highest incidence of disease. The longest shelf lifeof 6 days was recorded in mushrooms wrapped in unperforated plastic bag,whereas the shortest shelf life (3 days) was found in the untreated mushrooms.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16745 Progress. Agric. 21(1 & 2): 21 - 29, 2010

Numerical simulation of mushrooms during freezing using the FEM and an enthalpy: Kirchhoff formulation

The shelf life of mushrooms is very limited since they are susceptible to physical and microbial attack; therefore they are usually blanched and immediately frozen for commercial purposes. The aim of this work was to develop a numerical model using the finite element technique to predict freezing times of mushrooms considering the actual shape of the product. The original heat transfer equation was reformulated using a combined enthalpy-Kirchhoff formulation, therefore an own computational program using Matlab 6.5 (MathWorks, Natick, Massachusetts) was developed, considering the difficulties encountered when simulating this non-linear problem in commercial softwares. Digital images were used to generate the irregular contour and the domain discretization. The numerical predictions agreed with the experimental time–temperature curves during freezing of mushrooms (maximum absolute error <3.2°C) obtaining accurate results and minimum computer processing times. The codes were then applied to determine required processing times for different operating conditions (external fluid temperatures and surface heat transfer coefficients).

EFFECT OF WASHING WITH CITRIC ACID OR SODIUM HYPOCHLORITE ON THE VISUAL AND MICROBIOLOGICAL QUALITY OF MUSHROOMS (AGARICUS BISPORUS L.)

ABSTRACT The effect of washing with a solution of 10 g/L citric acid or 100 mg/L acidified sodium hypochlorite solution (pH 6.5) on the visual and microbiological quality of whole mushrooms when stored at 3C for up to 13 days was evaluated. The washed mushrooms were compared with water‐washed and untreated mushrooms. The color, bacterial blotch incidence and Pseudomonas counts were determined. Washing with citric acid reduced Pseudomonas counts by 2 log units throughout storage and avoided bacterial blotch during 13 days of storage at 3C, but color deterioration was observed. Washing with sodium hypochlorite hardly reduced Pseudomonas and did not avoid bacterial blotch, and even produced mushroom browning. The effect of the washing treatments depended on the initial condition of the mushrooms used.PRACTICAL APPLICATIONSHypochlorite has been traditionally used to reduce microbial contamination. However, washing with acidified hypochlorite is not effective in reducing the microbial counts in mushrooms during storage. This treatment does not avoid bacterial blotch and causes color deterioration. Therefore, this washing treatment cannot be recommended in mushrooms.Washing with citric acid has a beneficial effect on reducing microbial counts and extending the shelf life of mushroom. However, it cannot be recommended for washing whole mushrooms because it leads to color deterioration. This treatment could be effective if it is followed by anti‐browning treatment.

Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films

Abstract The shelf life of mushrooms packaged using different polymer top-films (PVC, PET with different levels of perforations) was investigated using hyperspectral imaging (HSI). Packaged mushrooms were stored at 4 ± 0.2 °C for 14 days and weight loss, Hunter L, a, b values, maturity index and in-pack gas composition (% CO2 and O2) were also measured. The results obtained showed that the PET film perforated with small holes (1 mm in diameter) was generally superior in terms of maintaining overall mushroom quality. Regression models were built to correlate HSI data with measured quality parameters. Prediction maps were generated from hyperspectral data to show the model performance at pixel level. Results presented in this work show hyperspectral imaging can be used to evaluate the effect of different packaging systems on mushroom quality and that perforated PET packaging film is a viable alternative to the conventional PVC packaging, facilitating an increase in shelf life from 10 to 14 days. Industrial relevance The present study demonstrates HSI can be used for rapid evaluation of mushroom quality facilitating non-destructive evaluation of the effect of packaging systems on mushroom shelf-life. In addition, this work suggests an effective packaging solution to extend shelf life of mushrooms during storage. The proposed solution potentially improves the packaging recyclability as the same polymer material (PET) is used for the tray and top film, compared to conventional mushroom packaging where PVC is used for the top film and polypropylene (PP) for the tray.

Effect of Different Packaging Films on Postharvest Quality and Selected Enzyme Activities of Hypsizygus marmoreus Mushrooms

Freshly harvested Hypsizygus marmoreus mushrooms were packaged using different packaging films, and physiological changes associated with postharvest deterioration, together with the activities of selected enzymes thought to play a role in senescence, were monitored during subsequent storage for 16-24 days at 4 degrees C and 65-70% relative humidity. A biaxially oriented polypropylene film (BOPP) maintained the postharvest appearance of the mushrooms most effectively by significantly reducing the incidence of unsightly aerial hyphae on the pileal surface and restricting mushroom softening. These samples also exhibited smaller initial decreases in soluble protein, smaller increases in reducing sugar content, and lower levels of malondialdehyde accumulation during early storage. Smallest increases in proteinase activity were recorded in samples wrapped with BOPP and polyoletin packaging, and superoxide dismutase and polyphenol oxidase levels were significantly higher and lower, respectively, in the former. Choice of packaging can significantly affect postharvest quality loss in H. marmoreus and improve mushroom shelf life.

Quality and shelf life of packaged fresh sliced mushrooms stored at two different temperatures

The sensory and microbiological quality of sliced mushrooms (Agaricus bisporus L.) packaged in films of perforated and non-perforated PVC and stored at 3 and 9ºC, was studied. The carbon dioxide and oxygen content inside the packages, colour, weight loss, sensory attributes, mesophiles, Pseudomonas, Enterobacteriaceae, aerobic and anaerobic spore formers were determined. The atmosphere generated with the perforated PVC film was similar to that of air atmosphere at 3 or 9ºC. T.he non-perforated PVC film generated inside the packages CO2 : O2 concentrations of 3.4% : 8.1% at 3ºC and CO2 : O2 concentrations of 4.5% : 0.15% at 9ºC. Browning of mushrooms was lower at 3 than at 9ºC. The quality of sliced mushrooms packaged in perforated PVC and stored at 3ºC was adequate after 9 days. However, at 9ºC, the slice deformation and brown blotches incidence were severe after 9 days. The atmosphere generated with non-perforated PVC inhibited aerobic microorganism growth compared to mushrooms packaged in perforated PVC. At 3ºC, the shelf life of mushrooms packaged in non perforated PVC was around 13 days. However, the extremely low O2 atmospheres generated at 9ºC was accompanied by off-odours and growth of anaerobic spore formers, although the appearance of sliced mushrooms was acceptable.;

Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms

Shiitake mushrooms ( Lentinus edodes) were packaged under air in two macroperforated packages (A—9.0 × 10 3 perforations/m 2, 0.1 mm 2 surface and B—17 perforations/m 2, 0.1 mm 2 surface) and under two gas mixtures (15% and 25% O 2) in polyethylene packages, and stored at 5 °C for 18 d. The sensory quality of the mushrooms was evaluated using a trained assessors panel. Mushrooms packaged in macroperforated packages A showed the smallest deterioration rate. However, weight loss after 6 d of storage reached 15%, which is unacceptable. Besides, shelf life of shiitake mushrooms in active modified atmosphere was limited by off-odour development. Mushrooms in these packages developed off-odour after 12 d of storage due to the fact that O 2 concentrations fall bellow 5%. On the other hand, the shelf life of mushrooms packaged in macroperforated packages B was limited by their sensory deterioration, particularly by changes in the colour and uniformity of their gills. In this film, mushrooms could be stored for approximately 10 d with a weight loss lower than 2%. Results from the present work suggest that during the first 6 d of storage all the evaluated packaging conditions were useful for reducing mushroom deterioration rate.

VOLATILE COMPONENTS AS A TOOL FOR MONITORING THE SHELF LIFE OF AGARICUS BISPORUS UNDER MODIFIED ATMOSPHERE PACKAGING

ISHS IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality VOLATILE COMPONENTS AS A TOOL FOR MONITORING THE SHELF LIFE OF AGARICUS BISPORUS UNDER MODIFIED ATMOSPHERE PACKAGING