Increasing the Postharvest Shelf Life of Button Mushrooms (Agarius Bisporus) Using Chitosan Coating and Polyethylene Film Containing Phase Change Materials

Document Type : Original Article

Authors

1 Masters Student, Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran

2 Assistant Prof. Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran

3 Associate Prof. Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran

Abstract

Edible fresh mushrooms have a limited shelf life; to enhance production, it is necessary to employ effective methods to extend their shelf life. In this study, coating with chitosan in amounts of 1, 1.5, and 2% and conventional polyethylene-based packaging were used alongside novel packaging containing phase change material to preserve button mushrooms. Weight loss percentage, texture, mushroom respiration intensity, browning coefficient, soluble solids percentage, and psychrotrophic bacteria count were evaluated on the day of packaging, third, sixth, ninth, and twelfth days under refrigerated storage conditions. The results were analyzed using MiniTab 16 statistical software. The results showed that the percentage increase in microbial load, browning coefficient, mushroom respiration rate, weight loss, and percentage of soluble solids in mushroom treatments with conventional packaging was higher than that with novel packaging (p≤0.05). In the treatment with a 1.5% chitosan coating, the increase in the microbial population index of the mushroom treatments was lower. As a result, mushrooms coated with 1.5% chitosan and novel packaging containing phase change material were selected as the optimal treatment.

Keywords

Main Subjects

Smiley face

References

  • شاملو، ص، وزیری، ع، شکرابی، آ، سیف کردی، ع، افزایش زمان ماندگاری قارچ خوراکی دکمه‌ای با پوشش‌های خوراکی بر پایه پلیمرهای طبیعی، علوم و صنایع غذایی ایران، دوره شانزدهم، شماره 91، 1398.
  • وزیری، ع، سیف کردی، ه، شکرابی، ا، شاملو، ص، افزایش زمان ماندگاری قارچ خوراکی دکمه‌ای با پوشش‌های خوراکی بر پایه پلیمرهای طبیعی، مجله علوم و صنایع غذایی ایران، سال شانزدهم، شماره ۶ (پیاپی ۹۱)، 1398
  • Kozarski, A. Klaus, D. Jakovljevic, et al, “Antioxidants of Edible Mushrooms. Molecules,” vol. 20, pp. 19489-19525, 2015. doi: 10.3390/molecules201019489
  • خضرایی م، جهادی م، فاضل م، علامه آ، بررسی تاثیر پوشش کیتوزان- اسانس لیمو بر ماندگاری قارچ دکمه‌ای (آگاریکوس بیسپوروس) کامل، علوم غذایی و تغذیه، سال سیزدهم، شماره 1، 46-35، 1393.
  • یاری، ف، میرزایی، س. بهبود ماندگاری قارچ تازه با استفاده ازخواص آنتی اکسیدانی اسانس‌های گیاهی، سومین کنگره ملی کشاورزی ارگانیک و مرسوم. 1394.
  • M. Kim, H.J. Park, M.A. Hanna, “Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms,” vol. 39, pp. 365-372, 2006.
  • Simon, E. Gonzalez-Fandos, “Ways of prolonging the shelf –life of fresh mushrooms,” vol. 6, pp. 463-474, 2005.
  • P. Mahajan, A. Motel, A. Leonhard, “Development of a moisture absorber for packaging of fresh mushrooms (Agaricus bisporous),” vol. 48, pp. 408-414, 2008.
  • Zhao, M. Xia, X. Wei, C. Xu, Z. Luo, L. Mao, “Consolidated cold and modified atmosphere package system for fresh strawberry supply chains,” vol. 109, pp. 207-215, 2019. https://doi.org/10.1016/j.lwt.2019.04.032.
  • Riahi, H. Mabudi, E. Tajbakhsh, L. Roomiani, H. Momtaz, “Optimizing chitosan derived from Metapenaeus affinis: a novel anti-biofilm agent against Pseudomonas aeruginosa,” 2024. https://doi.org/10.1186/s13568-024-01732-1.
  • Vahabi, S. Bahrami, M. Moslehishad, “The efect of novel packaging containing phase change material on broccoli quality during storage,” vol. 23, pp. 207-215, 2022.
  • Oliveira, M. Abadias, J. Usall, R. Torres, N. Teixidó, I. Viñas, “Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review,” vol. 46, pp. 13-26, 2015.
  • Bahrami, M. Mizani, M. Honarvar, M. Noghabi, “Low molecular weight paraffin, as phase change material in physical and microstructural changes of novel LLDPE/LDPE/ paraffin composite pellets and films,” vol. 26, pp. 885-893, 2017.
  • López-Gómez, M. Ros-Chumillas, A. Navarro-Martínez, M. Barón, L. Navarro-Segura, A. Taboada-Rodríguez, F. Marín-Iniesta, G.B. Martínez-Hernández, “Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life,” vol. 10, p. 1196, 2021. https://doi.org/10.3390/foods10061196.
  • Jiang, L. Feng, J. Li, “Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan-glucose complex coating under cold storage,” vol. 131, pp. 780-786, 2012.
  • Feng, H. Xu, Y. Sun, R. Xia, Z. Hou, Y. Li, Y. Wang, S. Pan, Y. Fan, J. Zhu, G. Xin, “Review of packaging for improving storage quality of fresh edible mushrooms,” vol. 36, pp. 629-646, 2023. https://doi.org/10.1002/pts.2737.
  • Nasaj, M. Chehelgerdi, B. Asghari, A. Ahmadieh-Yazdi, M. Asgari, S. Kabiri-Samani, E. Sharifi, M. Arabestani, “Factors influencing the antimicrobial mechanism of chitosan action and its derivatives: A review,” vol. 277, p. 134321, 2024. https://doi.org/10.1016/j.ijbiomac.2024.134321.
  • 18] حاجی‌غفارلو، م، جوکی، م، بسته‌بندی هوشمند مواد غذایی: معرفی، مطالعه امکان‌سنجی طراحی و تولید در کشور، فصلنامه علوم و فنون بسته‌بندی، سال یازدهم، شماره 44، 67-54، 1399.
Packaging Science and Art
Volume 16, Issue 62 - Serial Number 62
Serial number 62 summer 2025
September 2025
Pages 13-24

Files

History

  • Receive Date: 22 May 2025
  • Revise Date: 16 July 2025
  • Accept Date: 03 September 2025
  • Publish Date: 21 September 2025

Share

How to cite

Statistics