Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom

Authors

  • Saleh M. ABOU-ELWAFA Horticulture Research Institute, Agricultural Research Center, Department of Postharvest and Handling of Vegetable Crops, Giza (EG)
  • Mona M. HAFFEZ Horticulture Research Institute, Agricultural Research Center, Department of Postharvest and Handling of Vegetable Crops, Giza (EG)
  • Atef F. AHMED Taif University, College of Science, Department of Biology, P.O. Box 11099, Taif 21944 (SA)
  • Ahmed ABOU EL-YAZIED Ain Shams University, Faculty of Agriculture, Department of Horticulture, Cairo, 11566 (EG)
  • Khaled ABDELAAL Kafrelsheikh University, EPCRS Excellence Center, Plant Pathology and Biotechnology Laboratory, Faculty of Agriculture, Agricultural Botany Department, 33516 (EG)

DOI:

https://doi.org/10.15835/nbha51213165

Keywords:

browning, CaCl2, chitosan, fresh mushroom, quality attributes, storability

Abstract

The shelf-life of fresh mushrooms is limited to 1-3 days at ambient conditions and antioxidant characters are reduced and acquire a brown colour during post-harvest storage. Therefore, the present study was conducted to investigate the effect of some postharvest exogenous edible coating treatments of immersed in six different solutions for 5 min of calcium chloride (2%, 4%), chitosan (1%, 2%), CMC (1%, 2%) and control (distilled water) on reducing the browning, microbial load and maintaining quality during storage for 15 days at 4 ± 1 °C and 95% RH, during two successive seasons of 2021 and 2022 in 4th and 6th of January in the first and second seasons respectively. The obtained results revealed that dipping mushroom plants in a solution of chitosan 2% or calcium chloride 4% was the best treatment for reducing weight loss, while chitosan 2% for 5 min was the most effective treatment in reducing browning, PPO activity, total phenolic, flavonoids contents and inhibiting microbial counts for 12 days at 4 ± 1 °C and 95% RH.

References

Aguirre L, Frías JM, Barry-Ryan C, Grogan H (2008). Assessing the effect of product variability on the management of the quality of mushrooms (Agaricus bisporus). Postharvest Biology and Technology 49:247-254. https://doi.org/10.1016/j.postharvbio.2008.01.014

ALmenar E, Del-Valle V, Catala R, Gavara R (2006). Controlled atmosphere storage of wild strawberry fruit (Fragaria vesca L.). Journal of Agricultural and Food Chemistry 54:86-91. https://doi.org/10.1021/jf0517492

Anshu S, Anju B (2018). Effect of pretreatments and drying on the quality of oyster mushrooms. International Journal of Current Microbiology and Applied Sciences 7(4):93-101. https://doi.org/10.20546/ijcmas.2018.704.011

Attia MM (2014). Effect of calcium chloride, calcium lactate and hydrogen peroxide treatments on quality of fresh cut cantaloupe during cold storage. Egyptian Journal of Agricultural Research 92(3). https://doi.org/10.21608/ejar.2014.156419

Baldwin EA, Nisperos-Carriedo MO, Baker RA (1995). Use of edible coatings for lightly processed fruits and vegetables. HortScience 30:35-38. https://doi.org/10.21273/HORTSCI.30.1.35

Ban Zh, Li L, Junfeng G, Jianhua F, Maoyu W, Xinming X, Jiang L (2014). Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus. Journal of Food Science and Technology 51:3894-3901. https://doi.org/10.1007/s13197-013-0935-9

Barros L, Falcão S, Baptista P, Freire C, Vilas-Boas M, Ferreira ICFR (2008). Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays. Food Chemistry 111:61-66. https://doi.org/10.1016/j.foodchem.2008.03.033

Bautista-Banos S, Hernandez-Lauzardo AN, Velazquez-del Valle MG, Hernandez-Lopez M, Ait Barka E, Bosquez-Molina E, Wilson CL (2006). Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities. Crop Protection 25:108-118. https://doi.org/10.1016/j.cropro.2005.03.010

Beelman R.B, Quinn JJ, Okereke A, Schisler LC, Muthersbaugh HR, Evenson K (1987). Effect of peat casing layer and the addition of calcium chloride to watering treatments on quality and shelf life of mushrooms. In: Wuest PJ, Royse DJ, Beelman RB (Eds). Cultivating Edible Fungi. Elsevier, pp 271-282.

Bolin HR, Huxsoll CC (1989). Storage stability of minimally processed fruit. Journal of Food Processing and Preservation 13:281-292. https://doi.org/10.1111/j.1745-4549.1989.tb00107.x

Chikthimmah NLF, La Borde B, Beelman RB (2005). Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and improve quality of fresh mushrooms. Journal of Food Science 70(6):273-278. https://doi.org/10.1111/j.1365-2621.2005.tb11446.x

Chong JX, Shaojuan L, Hongshun Y (2015). Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin. Food Control 53:195-205. https://doi.org/10.1016/j.foodcont.2014.12.035

Crowe KM, Bushway AA, Bushway RJ (2005). Effects of alternative postharvest treatments on the microbiological quality of lowbush blueberries. Small Fruits Review 4(3):29-39. https://doi.org/10.1300/J301v04n03_03

Dong H, Cheng L, Tan J, Zheng K, Jiang Y (2004). Effects of chitosan coating on quality and shelf-life of peeled litchi fruit. Journal of Food Engineering 64(3):355-358. https://doi.org/10.1016/j.jfoodeng.2003.11.003

Eissa AAH (2008). Effect of chitosan coating on shelf life and quality of fresh-cut mushroom. Journal of Food Quality 30(2007):623-645. https://doi.org/10.1111/j.1745-4557.2007.00147.x

EL-Badawy MSA (2014). Effect of spray with some safety compounds on growth and productivity of some strawberry cultivars. M.SC. Thesis, Fac. Agric., Banha Univ., Egypt, pp 76.

Fang S, Li CF, Shih C (1994). Antifungal activity of chitosan and its preservative effect on low-sugar candied kumquat. Journal of Food Protection 57(2):136-140. https://doi.org/10.4315/0362-028X-57.2.136

Gonulalan Z, Kose A, Yetim H (2003). Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue. Meat Science 66:165-170. https://doi.org/10.1016/S0309-1740(03)00080-9

Haffez MM (2016). Effect of postharvest treatments on quality and storability of fresh cut cantaloupe. PhD. Thesis, Fac. Agric., Ain Shams Univ., Cairo, Egypt.

Hussein NM, AbdAllah MMF, Abou El-Yazied A, Ibrahim RE (2015). Sweet pepper quality maintenance: impact of hot water and chitosan. Egyptian Journal of Horticulture 42(1):471-491. https://doi.org/10.21608/ejoh.2015.1311

Jiang T, Lifang F, Xiaolin Zh (2012). Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes). Journal of Agricultural and Food Chemistry 60:188-196. https://doi.org/10.1021/jf202638u

Jiang T, Feng L, Li J (2011). Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage. Food Chemistry 131:780-786. https://doi.org/10.1016/j.foodchem.2011.08.087

Jiang Y, Li Y (2001). Effects of chitosan on postharvest life and quality of longan fruit. Food Chemistry 73:139-143. https://doi.org/10.1016/S0308-8146(00)00246-6

Jones RL, Jacobsen JV (1983). Calcium regulation of the secretion of a-amylase isoenzymes and other proteins from barley aleurone layers. Planta 158:1-9. https://doi.org/10.1007/BF00395396

Kester JJ, Fernema OR (1986). Edible films and coatings. A review. Food Technology 40:47-59.

Koushki M, Abras SK, Mohammadi M, Hadian Z, Poorfallah NB, Sharayei P, Mortazavian AM (2011). Physicochemical properties of mushrooms as affected by modified atmosphere packaging and CaCl2 dipping. African Journal of Agricultural Research 6(24):5414-5421.

Krasaekoopt W, Mabumrung J (2008). Microbiological evaluation of edible coated fresh-cut cantaloupe. Agriculture and Natural Resources 42(3):552-557.

Lee J, Sung T, Lee K, Kim M (2004). Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder. Journal of Food Science 69:585-592. https://doi.org/10.1111/j.1365-2621.2004.tb09904.x

Li H, Yu T (2000). Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit. Journal of the Science of Food and Agriculture 81:269-274. https://doi.org/10.1002/1097-0010(20010115)81:2<269::AID-JSFA806>3.0.CO;2-F

Luna-Guzman I, Barrett DM (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology 19:61-72. https://doi.org/10.1016/S0925-5214(00)00079-X

Mirshekari A, Madani B, Golding JB (2019). Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-019-00040-8

Nadim Z, Ebrahim A, Hassan S, Reza AC (2015). Effect of methylcellulose-based edible coating on strawberry fruit’s quality maintenance during storage. Journal of Food Processing and Preservation 39:80-90. https://doi.org/10.1111/jfpp.12227

Picchioni GA, Watada AE, Conway WS, Whittaker BD, Sams CE (1995). Phospholipid, galactolipid and steryl lipid composition of apple fruit cortical tissue following postharvest CaCl2 infiltration. Phytochemistry 39:763-769. https://doi.org/10.1016/0031-9422(95)00068-I

Pizzocaro F, Torreggiani D, Gilardi G (1993). Inhibition of apple Polyphenol oxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation 17:21-30. https://doi.org/10.1111/j.1745-4549.1993.tb00223.x

Queiroz C, Lopes MME, Fialho E, Valente-Mesquita VL (2008). Polyphenol oxidase: characteristics and mechanisms of browning control. Food Review International 24:361-375. https://doi.org/10.1080/87559120802089332

Rabea E, Badawy MEI, Stevens C, Smagghe G, Steurbaut W (2003). Chitosan as antimicrobial agent: Applications and mode of action. Biomacromolecules 4(6):1457-1465. https://doi.org/10.1021/bm034130m

Rageh MA (2018). Maintaining postharvest quality of fresh button mushrooms by application of hydrogen peroxide and anti-browning agent treatments. Annals of Agricultural Science, Moshtohor 56(3):721-730. https://doi.org/10.21608/assjm.2018.50329

Rojas-Grau MA, Soliva-Fortuny R, Martin-Belloso O (2009). Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends in Food Science & Technology 20:438e447. https://doi.org/10.1016/j.tifs.2009.05.002

Ruangchakpet A, Sajjaanantakul T (2007). Effect of browning on total phenolic, flavonoid content and antioxidant activity in Indian gooseberry (Phyllanthus emblica Linn.). Agriculture and Natural Resources 41(5):331-337.

Saba MK, Sogvar OB (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT Food Science and Technology 66:165-171. https://doi.org/10.1016/j.lwt.2015.10.022

Sangsuwan J, Rattanapanone N, Rachtanapun P (2008). Effect of chitosan/methyl cellulose films on microbial and quality characteristics of fresh-cut cantaloupe and pineapple. Postharvest Biology and Technology 49: 403-410. https://doi.org/10.1016/j.postharvbio.2008.02.014

Shelef LA (1994). Antimicrobial effects of lactates: a review. Journal of Food Protection 57:445-450. https://doi.org/10.4315/0362-028X-57.5.445

Shiri MA, Bakhshi D, Ghasemnezhad M, Dadi M, Papachatzism A, Kalorizou H (2013). Chitosan coating improves the shelf life and postharvest quality of table grape (Vitis vinifera) cultivar Shahroudi. Turkish Journal of Agriculture and Forestry 37:148-156. https://doi.org/10.3906/tar-1101-1671

Singh N, Devina V, Vigya M, Thakur KS (2016). Shelf life and storage quality of white button mushrooms (Agaricus bisporus) as affected by packaging material. International Journal of Advanced Research 4(11):1790-1799. https://doi.org/10.21474/IJAR01/2275

Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:144-158. https://doi.org/10.5344/ajev.1965.16.3.144

Snedecor GW, Cochran WG (1982). Statistical Methods. 7th Ed. Lowa State Univ.Press. Ames. Iowa USA.

Srivastava S, Bala KL (2016). Effect of arabic gum-carboxymethylcellulose edible coatings on shelf life of button mushroom (Agaricus bisporus). International Journal of Research Engineering and Technology 5(6):484-494.

Van Der Lubben IM, Verhoef JC, Borchard G, Junginger HE (2001). Chitosan and its derivatives in mucosal drug and vaccine delivery. European Journal of Pharmaceutical Sciences 14:201-207. https://doi.org/10.1016/s0928-0987(01)00172-5

Vasey C (2006). The water prescription: For health, vitality, and rejuvenation. Simon and Schuster.

Wani BA, Bodha RH, Wani AH (2010). Nutritional and medicinal importance of mushrooms. Journal of Medicinal Plants Research 4(24):2598-2604. https://doi.org/10.5897/JMPR09.565

Weaver RA, Shelef LA (1993). Antisterial activity of sodium, potassium or calcium lactates in pork liver sausage. Journal of Food Safety 13:133-146. https://doi.org/10.1111/j.1745-4565.1993.tb00101.x

Zhang Y, Lu J, Wang X, Lin Q, Liu W, Xie X, Wang Z, Guan W (2016). Effects of UV-C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage. International Journal of Food Science & Technology 6:1502-1508. https://doi.org/10.1111/ijfs.13100

Zhelyazkov S, Zsivanovits G, Brashlyanova B, Marudova- Zsivanovits M (2012). Shelf-life extension of fresh-cut apple cubes with chitosan coating. Bulgarian Journal of Agricultural Science 20(3):536-540

Published

2023-06-29

How to Cite

ABOU-ELWAFA, S. M., HAFFEZ, M. M., AHMED, A. F., ABOU EL-YAZIED, A., & ABDELAAL, K. (2023). Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51(2), 13165. https://doi.org/10.15835/nbha51213165

Issue

Section

Research Articles
CITATION
DOI: 10.15835/nbha51213165

Most read articles by the same author(s)