Document Type : Full Research Paper

Authors

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

Abstract

Introduction
With the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become one of the most important food and medicinal sources. One of the largest species of edible mushroom is button mushroom (Agaricus bisporus), which has high nutritional value due to the presence of fiber, carbohydrates, protein, amino acids, minerals, vitamins, etc., and also its antioxidant, anti-cancer, and anti-diabetic properties. This commodity has shown good health benefit for humans. The quality of button mushrooms is determined by their color, texture, and taste. Color is the first characteristic that is perceived by consumers. Browning is one of the main reasons for the loss of mushroom quality, which reduces the commercial value of mushrooms. Edible coating is considered as the best method for maintaining quality of perishable foods, these coatings almost prevent the penetration of oxygen, depending on the type of coating used, and reduce the loss of moisture during storage. Chitosan has functional characteristics such as antimicrobial and antioxidant properties. The purpose of this research was to find a suitable chitosan coating for button mushrooms that can maintain its characteristics such as color, texture hardness, and moisture during the storage period and increase the shelf life of  mushroom.
 
Materials and Methods
To make chitosan solutions, first, each type of chitosan (70% deacetylated, 80% deacetylated, 90% deacetylated, and 100% deacetylated) was weighed in amounts of 0.5g, 1g, and 2g., then it was dissolved in 100 ml of 0.5% acetic acid  and stirred for 12 hours at a speed of 1000 rpm at room temperature to dissolve uniformly. After 12 hours, each sample was centrifuged for 15 minutes at 6000 rpm at 25°C to separate undissolved materials. Mushrooms were prepared freshly harvested, washed with water, and then excess water was removed. After sorting and screening in terms of size and approximate weight, the mushrooms were added to 0.5%, 1%, and 2% chitosan solutions without being sliced and were immersed in the solution for one minute. The control sample was immersed in 0.5% acetic acid solution for one minute. After that, the mushrooms were air-dried at room temperature for one hour, and at the end, their excess water was removed with a tissue. The mushrooms were placed in 18*14 size polyethylene zip lock bags and stored in a refrigerator at 4°C. The effects of chitosan coating on weight loss, color and browning index, enzyme activity, texture, and total phenolic compounds of mushroom were studied.
 
Results and Discussion
The spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important challenges in mushroom marketing. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms ans other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness.
 
Conclusion
The spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important things in mushroom production. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms, also other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness can be studied.
 
 



 

 




 

Keywords

Main Subjects

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

  1. Ares, G., Carina P., Gámbaro, A., Lareo C., & Lema, P. (2006). Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere. Postharvest Biology and Technology, 41, 191-97. https://doi.org/10.3390/ijms22147449
  2. Beaulieu, M., Aprano, G.D., & Lacroix, M. (2002). Effect of dose rate of gamma irradiation on biochemical quality and browning of mushrooms Agaricus bisporus. Radiation Physics and Chemistry, 63, 311-15. https://doi.org/10.1016/S0969-806X(01)00518-7
  3. Bozena, M., Kala, K., Rojowski, J., Grzywacz, A., & Opoka, W. (2017). Composition and biological properties of Agaricus bisporus fruiting bodies-a review. Polish Journal of Food and Nutrition Sciences, 67. https://doi.org/10.1515/pjfns-2016-0032
  4. Chien, P.J., Sheu, F., & Yang, F.H. (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78(1), 225-229. https://doi.org/10.1016/j.jfoodeng.2005.09.022
  5. Cristina, A., Davidescu, C.M., Nemeş, N.S., Negrea, A., Ciopec, M., Duteanu, N., Negrea, P., Duda-Seiman, D., & Musta, V. (2021). Factors influencing the antibacterial activity of chitosan and chitosan modified by functionalization. International Journal of Molecular Sciences, 22, 7449. https://doi.org/10.3390/ijms22147449
  6. El Ghaouth, A., Ponnampalam, R., Castaigne, F., & Arul, J. (1992). Chitosan coating to extend the storage life of tomatoes. HortScience27(9), 1016-1018. https://doi.org/10.21273/HORTSCI.27.9.1016
  7. Eliezer, L., Villalobos-Carvajal, R., Reyes-Parra, J., Jara-Quijada, E., Ruiz, C., Andrades, P., Gacitúa, J., & Beldarraín-Iznaga, T. (2021). Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packaging and Shelf Life, 28, 100662. https://doi.org/10.1016/j.fpsl.2021.100662
  8. Fasidi, I.O., & Kadiri, M. (1991). Changes in enzyme activities of Termitomyces robustus (Beli) Heim and Lentinus subnudus Berk during sporophore development. Food Chemistry, 39, 109-16. https://doi.org/10.1016/0308-8146(91)90089-7
  9. Gantner, M., Dominika, G., Pogorzelska, E., Brodowska, M., Wojtasik‐Kalinowska, I., & Godziszewska, J. (2017). The effect of film type and modified atmosphere packaging with different initial gas composition on the shelf life of white mushrooms (Agaricus bisporus ). Journal of Food Processing and Preservation, 41, e13083. https://doi.org/10.1111/jfpp.13083
  10. Ghasemi‐Varnamkhasti, M., Mohammad‐Razdari, A., Yoosefian, S.H., & Izadi, Z. (2018). Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus). Journal of Food Processing and Preservation, 42, e13652. https://doi.org/10.1111/jfpp.13652
  11. Ghasemnezhad, M., Shiri, M.A., & Sanavi, M. (2010). Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca) during cold storage. Caspian Journal of Environmental Sciences8(1), 25-33.
  12. Hong Kyoon, N., Young Park, N., Lee, S.H., & Meyers S.P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology, 74, 65-72. https://doi.org/10.1177/1082013211433075
  13. Jiang, Y., Li, J., & Jiang, W. (2005). Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. LWT-food Science and Technology38(7), 757-761. https://doi.org/10.1016/j.lwt.2004.09.004
  14. Jing, L., Li, B., Zhang, N., Yan, R., Guan, W., Brennan, C.S., Gao, H., & Peng, B. (2018). Effects of UV-C treatment on browning and the expression of polyphenol oxidase (PPO) genes in different tissues of Agaricus bisporus during cold storage. Postharvest Biology and Technology, 139, 99-105. https://doi.org/10.1016/j.postharvbio.2017.11.022
  15. Kompal, J., Warby, J., Valverde, J., Tiwari, B., Cullen, P.J., & Frias, J.M. (2018). Impact of cold chain and product variability on quality attributes of modified atmosphere packed mushrooms (Agaricus bisporus) throughout distribution. Journal of Food Engineering, 232, 44-55. https://doi.org/10.1016/j.jfoodeng.2018.03.019
  16. Luo, Y., & Barbosa-Canovas, GV. (1996). Preservation of apple slices using ascorbic acid and 4-hexylresorcinol/Preservación de rodaj as de manzana con ácido ascórbico y 4-hexilresorcinol', Food Science and Technology International, 2, 315-21. https://doi.org/10.1177/108201329600200505
  17. Mengsha, G., Feng, L., & Jiang, T. (2014). Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chemistry, 149, 107-13. https://doi.org/10.1016/j.foodchem.2013.10.073
  18. Nasiri, M., Barzegar, M., Sahari, M.A., & Niakousari, M. (2018). 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). International Journal of Biological Macromolecules, 106, 218-26. https://doi.org/10.1016/j.ijbiomac.2017.08.003
  19. Noa, L., Barkay, Z., & Tel-Or, E. (2001). Accumulation of heavy metals in epidermal glands of the waterlily (Nymphaeaceae). Planta, 212,313-22. https://doi.org/10.1007/s004250000399
  20. Pavel, K. (2013). A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. Journal of the Science of Food and Agriculture, 93, 209-18. https://doi.org/10.1002/jsfa.5960
  21. Qiong, L., Lu, Y., Zhang, J., Liu, W., Guan, W., & Wang, Z. (2017). Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button mushroom (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology, 123, 112-18. https://doi.org/10.1016/j.postharvbio.2016.09.006
  22. Rezaiyan Attar, F. (2022). Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera cv. Badami) for modified atmosphere packaging design. Journal of Food Measurement and Characterization, 16(2), 1049-1061. https://doi.org/10.1007/s11694-021-01235-8
  23. Rezaiyan Attar, F. (2023). Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit. Chemical and Biological Technologies in Agriculture, 10(1), 1-18. https://doi.org/10.1186/s40538-023-00393-9
  24. Sedaghat, N., & Zahedi, Y. (2012). Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus). Food Science and Technology International, 18, 523-30. https://doi.org/10.1177/1082013211433075
  25. Sudarshan, N.R., Hoover, D.G., & Knorr, D. (1992). Antibacterial action of chitosan. Food Biotechnology, 6, 257-72. https://doi.org/10.1080/08905439209549838
  26. Sun, N.K., & Song, K.B. (2003). Effect of nonthermal treatment on the molecular properties of mushroom polyphenoloxidase. Journal of Food Science, 68, 1639-43. https://doi.org/10.1111/j.1365-2621.2003.tb12305.x
  27. Tianjia, J. (2013). Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere', Postharvest Biology and Technology, 76, 91-97. https://doi.org/10.1016/j.postharvbio.2012.09.005
  28. Tianjia, J., Luo, Z., & Ying, T. (2015). Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chemistry, 172, 692-98. https://doi.org/10.1016/j.foodchem.2014.09.130
  29. Usman, M., Ghulam M., & Allah, D. (2021). Nutritional, medicinal, and cosmetic value of bioactive compounds in button mushroom (Agaricus bisporus): a review. Applied Sciences, 11, 5943. https://doi.org/10.3390/app11135943
  30. Weijn, A., Tomassen, M.M.M., Bastiaan-Net, S., Eahj Hendrix, J.J.P., Baars, A.S.M., Sonnenberg, H.J., Wichers, & Mes, J.J. (2011). Browning sensitivity of button mushrooms. In Proceedings of the 7th international conference on mushroom biology and mushroom products, 203-11.
  31. Win, N., Kyu Kyu, P., Jitareerat, S., Kanlayanarat, & Sangchote, S. (2007). Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit. Postharvest Biology and Technology, 45, 333-40. https://doi.org/10.1016/j.postharvbio.2007.01.020
  32. Xinling, W., Guan, W., Yan, R., Lei, J., Xu, L., & Wang, Z. (2016). Effects of UV-C on antioxidant activity, total phenolics and main phenolic compounds of the melanin biosynthesis pathway in different tissues of button mushroom. Postharvest Biology and Technology, 118, 51-58. https://doi.org/10.1016/j.postharvbio.2016.03.017
  33. Xu, Y.X., Myong Kim, K., Hanna, M.A., & Nag, D. (2005). Chitosan–starch composite film: preparation and characterization. Industrial Crops and Products, 21, 185-92. https://doi.org/10.1016/j.indcrop.2004.03.002
  34. Xiaohui, L., & Sun, D.W. (2019). Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends in Food Science & Technology, 90, 63-75. https://doi.org/10.1016/j.tifs.2019.05.007
  35. Yong-Hua, H., Chen, C.M., Xu, L., Cui, Y., Yu, X.Y., Gao, H.J., Wang, Q., Liu, K., Shi, Y., & Chen, Q.X. (2015). Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus). Postharvest Biology and Technology, 104, 33-41. https://doi.org/10.1016/j.postharvbio.2015.03.007
  36. Youwei, Y., & Yinzhe, R. (2013). Grape preservation using chitosan combined with β-Cyclodextrin. International Journal of Agronomy. https://doi.org/10.1155/2013/209235
  37. Yueming, J., & Li, Y. (2001). Effects of chitosan coating on postharvest life and quality of longan fruit. Food Chemistry, 73, 139-43. https://doi.org/10.1016/S0308-8146(00)00246-6
  38. Zahedi, Y., Ghanbarzadeh, B., & Sedaghat, N. (2010). Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids. Journal of Food Engineering, 100, 102-08. https://doi.org/10.1016/j.jfoodeng.2010.03.033
  39. Zhang, K., Yuan-Yuan P., & Sun, D.W. (2018). Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review. Trends in Food Science & Technology, 78, 72-82. https://doi.org/10.1016/j.tifs.2018.05.012
  40. Zhang, X., & Flurkey, W.H. (1997). Phenoloxidases in Portabella mushrooms. Journal of Food Science, 62, 97-100. https://doi.org/10.1111/j.1365-2621.1997.tb04376.x

 

 

 

CAPTCHA Image