“…Sami et al 18 reported the nanocomposite material effectively reduced O 2 concentration consumptions on the effective oxygen barrier. Similar findings were reported for carbon dioxide composition as it can be a result of the mushroom softening 15 . Both pH and TSS concentrations increased during storage, in the same way to Jiang 25 .…”
Section: Discussionsupporting
confidence: 88%
“…Noticeably, O 2 % rate of (CHSS/M) mushrooms 3.80% was reduced rapidly than (CHS/M) mushrooms 10.09% on the 6th day of the storage period. The final O 2 % rate of (CHSSN/M) mushrooms was the lowest 1.78 5% on day 12, which would efficiently avoid the anaerobic respiration 15 . Figure 3 Effects of nano-coating treatments on headspace gas composition O 2 ( a ) and CO 2 ( b ).…”
White button mushrooms are greatly high perishable and can deteriorate within a few days after harvesting due to physicomechanical damage, respiration, microbial growth of the delicate epidermal structure. For that reason, the present research work was applied to evaluate the effect of chitosan combination with nano-coating treatments on physicochemical parameters and microbial populations on button mushrooms at chilling storage. Nano coating with the addition of nisin 1% (CHSSN/M) established the minimum value for weight loss 12.18%, maintained firmness 11.55 N, and color index profile. Moreover, O2% rate of (CHSSN/M) mushrooms was the lowest at 1.78%; while the highest rate was reported for CO2 24.88% compared to the untreated samples (Control/M) on day 12. Both pH and total soluble solid concentrations increased during storage. Results reported that the (CHSS/M) mushroom significantly (P < 0.05) reduced polyphenol oxidase activity (24.31 U mg−1 Protein) compared with (Control/M) mushrooms that increased faster than the treated samples. (CHSSN/M) treatment was the most efficient in the reduction of yeast and mold, aerobic plate microorganisms (5.27–5.10 log CFU/g), respectively. The results established that nano-coating film might delay the aging degree and accompany by marked prolongation of postharvest mushroom freshness.
“…Sami et al 18 reported the nanocomposite material effectively reduced O 2 concentration consumptions on the effective oxygen barrier. Similar findings were reported for carbon dioxide composition as it can be a result of the mushroom softening 15 . Both pH and TSS concentrations increased during storage, in the same way to Jiang 25 .…”
Section: Discussionsupporting
confidence: 88%
“…Noticeably, O 2 % rate of (CHSS/M) mushrooms 3.80% was reduced rapidly than (CHS/M) mushrooms 10.09% on the 6th day of the storage period. The final O 2 % rate of (CHSSN/M) mushrooms was the lowest 1.78 5% on day 12, which would efficiently avoid the anaerobic respiration 15 . Figure 3 Effects of nano-coating treatments on headspace gas composition O 2 ( a ) and CO 2 ( b ).…”
White button mushrooms are greatly high perishable and can deteriorate within a few days after harvesting due to physicomechanical damage, respiration, microbial growth of the delicate epidermal structure. For that reason, the present research work was applied to evaluate the effect of chitosan combination with nano-coating treatments on physicochemical parameters and microbial populations on button mushrooms at chilling storage. Nano coating with the addition of nisin 1% (CHSSN/M) established the minimum value for weight loss 12.18%, maintained firmness 11.55 N, and color index profile. Moreover, O2% rate of (CHSSN/M) mushrooms was the lowest at 1.78%; while the highest rate was reported for CO2 24.88% compared to the untreated samples (Control/M) on day 12. Both pH and total soluble solid concentrations increased during storage. Results reported that the (CHSS/M) mushroom significantly (P < 0.05) reduced polyphenol oxidase activity (24.31 U mg−1 Protein) compared with (Control/M) mushrooms that increased faster than the treated samples. (CHSSN/M) treatment was the most efficient in the reduction of yeast and mold, aerobic plate microorganisms (5.27–5.10 log CFU/g), respectively. The results established that nano-coating film might delay the aging degree and accompany by marked prolongation of postharvest mushroom freshness.
“…(1992), Singh et al. (2016), Gantner et al. (2017), and Paul and Rai (2010) who emphasized the importance of packaging material in preserving color in mushrooms.…”
This study aimed to determine the different vibration frequencies (4, 8, 12, and 16 Hz) and packaging trays and films (Polypropylene trays + microperforated films (MP) and Polystyrene foam trays + polyvinyl chloride stretch films (PVC)) effects on mushroom quality. The quality of the mushrooms in MP was reduced with the increment in the frequency, whereas the effect of the frequency was only detrimental in the mushrooms packaged with PVC at 16 Hz. Oxygen concentration reached the equilibrium state at the level of 15% in PVC and 9% in MP groups. The whiteness index of mushrooms in MP was between 25 and 40, whereas it was around 20-30 in PVC films. However, changes in electrolyte leakage, pH, and hardness were minimal in the mushrooms packaged with PVC. As a result, PVC stretch films reduced the effect of transport frequencies, however, the optimal gas concentrations for mushrooms were only achieved using MP films.
Practical applicationsIn this study, effects of different packaging films, and trays were studied on mushrooms (Agaricus bisporus) which were subjected to simulated transportation conditions at different vibration frequencies. Foam trays with PVC films reduced the effect of transportation damage. Transportation damage in MP packages observed to be increased with the rise in the frequency. MP films helped to achieve the desired gas composition inside the packages. How to cite this article: Oztürk M, Yakar E, Temizkan R, Aday MS. Effectiveness of different packaging films and trays on mushrooms (Agaricus bisporus) subjected to simulated transportation conditions at different vibration frequencies.
“…These results are in agreement with Brennan et al (2000) who reported that the most important problem for mushrooms is a postharvest browning severe that reduced the shelf life. Also Singh et al (2016) reported that mushrooms are extremely sensitive, fast deteriorated within one day after harvest due to high respiratory rate and sensitive skin structure. Thus, the shelf life of the freshly-cut mushrooms is no more than 1-3 days depending on the surrounding environment.…”
Section: Moisture Contents Of Mushrooms During Storagementioning
Mushrooms are products which lose their unique organoleptic properties after harvesting and, it has a short shelf life. The effect of edible coating of mushroom on shelf life was evaluated by using carrageenan (1.5%) and different concentrations of tangerine (Citrus reticulate) essential oil (0.2, 0.4 and 0.6%). Edible coating solutions were prepared using different rotational speed of mixing (500, 1000 and 1500 rpm). Physiochemical properties of tangerine essential oil and rheological characteristics of edible coating solutions were measured. The results indicated that all edible coating solutions exhibited non-Newtonian pseudoplastic behavior. The highest value of water vapor permeability was for carrageenan (1.5%) incorporated with tangerine essential oil (0.2%) at 500 rpm sample. Essential oil and mixing speed affected the edible film morphology. Edible coating of mushroom affected the weight loss, firmness, moisture content and microbiological properties. The obtained results indicated the possibility of prolonging the period of preserving mushrooms by using the coating film prepared from carrageenan mixed with tangerine essential oil.
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