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

Abstract

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 APPLICATIONSMushrooms 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.

The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)

“…In another report, γ‐irradiation was applied for the preservation of mushrooms, which caused PAL excitation and total phenolic accumulation (Benoît et al ., ). Research has shown that increases in resistance‐related enzymes activity effectively delay the softening of edible fungi (Jiang et al ., ; Khan et al ., ). In this study, the activities of PAL, catalase and SOD in the ultrasonic‐treated shiitake mushrooms were higher than in the untreated mushrooms.…”

Secondary metabolism associated with softening of shiitake mushroom (Lentinula edodes) induced by O2 depletion and CO2 accumulation

“…Jiang et al (2010b) suggested that changes in firmness were due to differences in cellulose and chitin concentrations. Increased antioxidant enzyme activities, such as catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), peroxidase (POD) and glutathione reductase (GR), can delay softening (Jiang et al, 2010a;Khan et al, 2015). Increased antioxidant enzyme activities, such as catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), peroxidase (POD) and glutathione reductase (GR), can delay softening (Jiang et al, 2010a;Khan et al, 2015).…”

“…Additionally, Zivanovic et al (2000) demonstrated that the intercellular space at the pilei surface, hyphae shrinkage, central vacuole disruption, and loss of proteins and polysaccharides cause softening of Agaricus bisporus. Increased antioxidant enzyme activities, such as catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), peroxidase (POD) and glutathione reductase (GR), can delay softening (Jiang et al, 2010a;Khan et al, 2015).…”

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

“…Kim et al () also found that chitosan coating did not significantly ( p > 0.05) decrease the weight loss of the sliced mushrooms packed in polyolefine films. Khan et al () observed gradual decrease in all treated samples (dipped in water, dipped in aqueous solution of 2.5% CaCl 2 and 0.5% citric acid and dipped in aqueous solution of 2.5% CaCl 2 and 0.5% citric acid and 3% sorbitol) during 12 days of storage at 12 °C and 90% ± 5 RH. The highest efficiency for inhibiting the weight loss was found in samples treated with CaCl 2 and citric acid.…”

“…In recent years, the method to extend the durability and quality of products has become coatings (Khan et al, ). They are thin layers of materials applied to edible food products which play an important role in the maintenance, distribution, and marketing.…”