Investigation of some quantitative and qualitative characteristics of button mushroom (Agaricus bisporus) using natural compoundsAbstract

Document Type : scientific research article

Authors

1 PhD student, Department of Horticultural Science Engineering, Lorestan University, Khorramabad, Iran.

2 Corresponding author, Associate Professor, Department of Horticultural Science Engineering, Lorestan University, Khorramabad, Iran

3 Associate Professor, Department of Horticultural Science Engineering, Lorestan University, Khorramabad, Iran

4 Assistant Professor, Production Engineering and Plant Genetic Department, Faculty of Agriculture, Lorestan University, Khorramabad, Iran

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.

Keywords

Main Subjects

References

  1. Rathore, H., Prasad, S., & Sharma, S. (2017). Mushroom nutraceuticals for improved nutrition and better human health: A review. Pharma Nutrition, 5(2), 35–46.
  2. Muszynska, B.; Kala, K.; Rojowski, J.; Grzywacz, A.; & Opoka, W. (2018). Composition and Biological Properties of Agaricus bisporus Fruiting Bodies-a Review. Poland Journal of Food Nutrition Science, 67, 173–181.
  3. Singh, o., Kushwaha, k., Pathak, s., & Kumar Kushwaha, A. (2021). Evaluation of yield performance and morphological characteristics of different strains of Agaricus bisporus (Lange) Sing. The Pharma Innovation Journal, 10(7): 190-192.
  4. Qian, X., Hou, Q., Liu, J., Huang, Q., Jin, Z., Zhou, Q., Jiang, T., & Zheng, X. (2021). Inhibition of browning and shelf life extension of button mushroom (Agaricus bisporus) by ergothioneine treatment. Scientia Horticulturae, 288: 1-8.
  5. Karimirad, R. Behnamian, M. & Dezhsetan, S. (2020). Bitter orange oil incorporated into chitosan nanoparticles: Preparation, characterization and their potential application on antioxidant and antimicrobial characteristics of white button mushroom. Food Hydrocolloids. 100:105387.
  6. Liu, x., Sun, R., Zhou, Z., & Tang, Y. (2024). In situ growth of nano-hydroxyapatite on multilayered Ti C T MXene as a drug carrier with superior-performance. Journal of Materials Science and Technology, 180: 91-101.
  7. Elsabee, M.Z., & Abdou, E.S. (2013). Chitosan based edible films andcoatings: areview. Materials Science and Engineering C-Mater, 33: 1819–1841.
  8. Liu, J., Liu, S., Zhang, X., Kan, J., & Jin., C. (2019). Effect of gallic acid grafted chitosan film packaging on the postharvest quality of white button mushroom (Agaricus bisporus). Postharvest Biology and Technology. 147:39-47.
  9. Huang, R., Mao, P., Xiong, L., Qin, G., Zhou, J., Zhang, J., Li, Z., & Wu, J. (2023). Negatively charged nano-hydroxyapatite can be used as a phosphorus fertilizer to increase the efficacy of wollastonite for soil cadmium immobilization. Journal of Hazardous Materials, 443:130291.
  10. Sharifianjazi, F., Esmaeilkhanian, A., Moradi, M., Pakseresht, A., Shahedi Asl, M., Won Jang, H., & Varma, R.S. (2021). Biocompatibility and mechanical properties of pigeon bone waste extracted natural nano-hydroxyapatite for bone tissue engineering. Materials Science and Engineering: B, 264:114950.
  11. Victor Aberea, D., Sammy A. Ojob, Oyatogunc, G.M., Belen Paredes-Epinosaa, M., Carmalita Dharsika Niluxsshuna, M., & Hakamid, A. (2022). Mechanical and morphological characterization of nano-hydroxyapatite (nHA) for bone regeneration: A mini review. Biomedical Engineering Advances, 4: 100056.
  12. Karimirad, R. Behnamian, M. & Dezhsetan, S. (2019). Application of chitosan nanoparticle scontaining Cuminum cyminum oil asa deli very system for shelfl ifeextension of Agaricus bisporus. LWT-Food Science and Technology, 106:218-228.
  13. Valizadeh, m., m. Behnamian, s. Dezhsetan, & r. Karimirad. (2021). Controlled release of turmeric oil from chitosan nanoparticles extends shelf life of Agaricus bisporus and preserves its postharvest quality. Food Bioscience, 44, 101401: 1-3.
  14. Jiang, H., Liu, J. K., Wang, J. D., Lu, Y., Zhang, M., Yang, X. H., & Hong, D. J. (2014). The biotoxicity of hydroxyapatite nanoparticles to the plant growth. Journal of Hazardous Materials, 270, 71-81.‏
  15. Mohebbi, M., Ansarifar, E., Hasanpour, N., & Amiryousefi, M. (2012). Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom. Food and Bioprocess Technology, 5:31933202.
  16. Jiang, T., Feng, L., & Li, J. (2013). Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan – glucose complex coating under cold storage. Food Chemistry, 131(3), 780–786.
  17. Gao, M., Feng, L., & Jiang, T., (2014). Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chemistery, 149, 107–113.
  18. Rezaei, P. (2016). The role of polylactic acid packaging coating based on clay nanoparticles on the quality characteristics and shelf life of edible mushrooms. Dissertation to receive a master's degree in the field of food engineering, food technology. Islamic Azad University, Quds branch. 1-98. (inPersian).
  19. Eissa, H.A. (2007). Effect of chitosan coating on shelf life and quality of fresh-cut mushroom. Journal of Food Quality, 30, 623–645.
  20. Raoult wack, A. L. (1994). Recent advances in the osmotic dehydartion of foods. Trends in Food Science and Technology, 5(8). 255-260.
  21. Shamlou, S., Vaziri, A., Shekarabi, A., &  Safekordi, A. A. (2019). Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers. Food Science and Industry, 91:16. (in Persian).
  22. Farokhian, F., Jafarpouri, M., Goli, M., & Askari-Khorasgani, o. (2016). Quality preservation of air-dried sliced button mushroom (Agaricus bisporus) by lavender (Lavendula angustifolia MILL.) essential oil. Journal of Food Process Engineering, 1745–4530.
  23. Nakilcioğlu-taş, e., & Ötleş. S. (2020). Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature. Engineering Sciences, 92: 1678-2690.
  24. Mirshekari, A.,  Madani, B., & Golding, J. B. (2019).  Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). Journal of Food Measurement and Characterization. 11, 1-7.
  25. Rokayya, S., K. Ebtihal, E. Abeer, B. Nada, C. Murthy, V. Kambhampati, I. Abdullah, & H. Mahmoud. (2021). Investigating the Nano-Films Effect on Physical, Mechanical Properties, Chemical Changes, and Microbial Load Contamination of White Button Mushrooms during Storage. Coatings, 11(1). 44-53.
  26. Zhang, H., R. Li & W. Liu. (2011). Effects of chitin and Its derivative chitosan on postharvest decay of fruits: a Review. International Journal of Molecular Science, 12: 917-934.
  27. Gholami, R., Ahmadi, E., & Farris, S. (2019). Shelf life extension of white mushrooms (Agaricus bisporus) by low temperatures conditioning, modified atmosphere, and nanocomposite packaging material. Food Packaging Shelf Life, 14, 88–95.
  28. Saver Sefli, Y. (2013). Investigating the effect of carboxymethyl cellulose coating containing hop extract and malic acid on shelf life of button mushroom. Master thesis of food science and industry. Gorgan University. (1-67).
  29. Aminzadeh, R. (2012). The effect of different types of packaging films and coating with chitosan on the storage life of button mushroom. Horticultural Master thesis. Isfahan University of Technology. 1-62. (In Persian).
  30. Duan, J., Wu, R., Strik, BC., & Zhao, Y. (2011). "Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions." Postharvest Biology and Technology, 59(1): 71-79.
  31. Syahroudi, S., Aryaei, P., & Fatahi, A. (2015). The effect of aloe vera gel coating with nettle plant extract on the storage life of edible button mushroom in cold conditions. 23st National Congress of Food Science and Technology, 4(1), 58-68. (In Persian).
  32. Arianfar, A., Sarabi Jamab, M., & Niazmand, A. (2011). Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus). Food science and industry, 8(30): 45-56. (In Persian).
  33. Ni, X., Yu, J., Shao, P., Yu, J., Chen, H., & Gaob, H. (2021). Preservation of Agaricus bisporus freshness with using innovative ethylene manipulating active packaging paper. Food Chemistry, 345:128757.
  34. Louis, E., Villalobos-Carvajal, R., Reyes-Parra, J., Jara-Quijada, E., Ruiz, C., Andrades, P., Gacitúa, J., & Beldarraín-Iznaga, T. (2021). Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packaging and Shelf Life, 28, 1-10.
  35. Gharejelo, A. (2024). Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan and Ferulago angulate essential oil. A Thesis Submited in Partial Fultillment of the Requirments for the Degree of M.Sc Science and Food Science Engineering – Food Science, 45-60.
Journal of Plant Production Research
Volume 33, Issue 1
April 2026
Pages 185-212

Files

Share

How to cite

Statistics