Document Type : scientific research article
Authors
1
Department of Horticultural Sciences. Lorestan University, Khorramabad, Iran.
2
Department of Horticulture science, Lorestan University, Khoram Abad City, Iran
3
Department of Horticultural Science Engineering, Lorestan University, Khorramabad, Iran.
4
Production Engineering and Plant Genetic Department, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
10.22069/jopp.2025.23098.3212
Abstract
Background and objectives
Today, the technology of preparing nanomaterials with different morphologies has emerged one after another. Nanos have versatile applications in agriculture due to their outstanding biocompatibility properties. Encapsulating compounds in nano-size represents an advantageous technique for increasing their biological activity. Therefore, it increases the antimicrobial effect, forms a natural barrier on the outer surface of food to prevent water evaporation and control the exchange of oxygen and carbon dioxide resulting from product respiration, and does not pose a risk to humans and the environment. Therefore, the present study was conducted with the aim of investigating the effect of nanochitosan and nanohydroxyapatite, as well as their combined effects, on increasing the shelf life of button mushrooms.
Materials and Methods
For this purpose, the effect of these coatings was evaluated in a factorial experiment in a completely randomized design with three replications on the quality of button mushrooms. The experimental treatments included coating button mushrooms with different concentrations of nanochitosan (0, 1%, and 2%) and nanohydroxyapatite (0, 40, and 80 mg) for 28 days. The mushrooms were immersed in each of the coating solutions for five minutes according to the desired treatment. The mushrooms were removed from the solutions and placed on a mesh basket (at laboratory temperature) for 15 to 30 minutes to allow the excess coating to drip off. The mushrooms were then individually weighed and six in triplicate were transferred into disposable plastic containers with perforated lids. They were then transferred to a refrigerator at a temperature of four degrees Celsius. The control sample was immersed in distilled water for 5 minutes. After coating, the traits of weight loss percentage, texture firmness, cap opening, cap diameter changes, decay, shrinkage, pH, water reabsorption, color index parameters and sensory evaluation of the mushrooms were recorded and analyzed during 28 days of storage.
Results
Based on the results, the lowest percentage of weight loss, cap opening, cap diameter changes, decay, shrinkage, a, b and ΔE parameters of color index and viscosity parameter in sensory evaluation were obtained in nanochitosan coating containing 40 mg of nanohydroxyapatite, and the highest percentage of L parameter of color index and parameters of taste, color, odor, firmness and marketability of sensory evaluation during 28 days of storage compared to the control. In the control treatment (without coating), the highest percentage of weight loss, cap opening, cap diameter changes, decay, shrinkage, a, b and ΔE parameters of color index and viscosity in sensory evaluation were obtained and the lowest percentage of tissue firmness, water reabsorption, L parameter of color index, parameters of taste, color, odor, firmness and marketability of sensory evaluation index were obtained during 28 days of storage.
Conclusion
Finally, according to the findings of this study, it can be stated that the combined coating of 1% nanochitosan containing 40 mg nanohydroxyapatite can increase the post-harvest shelf life of button mushrooms up to 28 days, which is marketable by day 14.
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