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<p>Post-harvest life extension is a critical requirement in the case of button mushrooms. Quality degradation occurs rapidly at every stage of post-harvest. Edible coatings are an effective technique to maintain the overall quality of such perishables. The objective of this research was to evaluate the effect of different edible coatings (polysaccharides: sodium alginate, pectin, and hydroxypropyl methylcellulose, HPMC, mixed with ascorbic acid, AA, or ethylene diamine tetra acetic acid, EDTA) with and without basil seed oil, BSO (1%) or clove oil, CO (0.5%), on the quality of the button mushrooms. The mushrooms were dip-coated and evaluated under refrigerated conditions, and the results were compared with those of uncoated groups. The assessment for the effectiveness of coatings on physico-chemical attributes was examined along 0, 4, 8, 12, and 16 days of storage. The results explain that among the formulated coatings, mushrooms coated with BSO-HPMC i.e. 2% HPMC, 0.65% AA, 0.8% EDTA, 1% glycerol, 1% (<i>v/v</i>) BSO exhibited an enhanced shelf-life of 16 days at 10&#xa0;°C, in contrast, the raw samples underwent rapid quality deterioration. During the storage period, the BSO-HPMC sample exhibited a decreased browning index (51.98 on day 8), enhanced free radical scavenging activity (79.21% on day 8), increased total phenolic compounds (6.54&#xa0;mg GAE/g), reduced malondialdehyde (MDA) content (2.62 µmol of MDAE per g), and a water activity of 0.9573. Hardness values were maintained in the coated samples while non-coated samples showed higher weight loss (8.39%), a higher percentage of open-capped mushrooms (58.33%), and reduced hardness from 1136.43&#xa0;N (day 0) to 59.35&#xa0;N (day 8).</p>

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Application of Spice/Herb Essential Oil-Loaded Edible Coatings for Shelf-Life Extension of Button Mushrooms

  • 期刊论文

  • 发表日期：

    2025年7月28日

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  • Neeta S. Ukkunda,
  • S. Ashwin Kumar,
  • V. Ravikrishnan,
  • J. A. Moses

摘要

Post-harvest life extension is a critical requirement in the case of button mushrooms. Quality degradation occurs rapidly at every stage of post-harvest. Edible coatings are an effective technique to maintain the overall quality of such perishables. The objective of this research was to evaluate the effect of different edible coatings (polysaccharides: sodium alginate, pectin, and hydroxypropyl methylcellulose, HPMC, mixed with ascorbic acid, AA, or ethylene diamine tetra acetic acid, EDTA) with and without basil seed oil, BSO (1%) or clove oil, CO (0.5%), on the quality of the button mushrooms. The mushrooms were dip-coated and evaluated under refrigerated conditions, and the results were compared with those of uncoated groups. The assessment for the effectiveness of coatings on physico-chemical attributes was examined along 0, 4, 8, 12, and 16 days of storage. The results explain that among the formulated coatings, mushrooms coated with BSO-HPMC i.e. 2% HPMC, 0.65% AA, 0.8% EDTA, 1% glycerol, 1% (v/v) BSO exhibited an enhanced shelf-life of 16 days at 10 °C, in contrast, the raw samples underwent rapid quality deterioration. During the storage period, the BSO-HPMC sample exhibited a decreased browning index (51.98 on day 8), enhanced free radical scavenging activity (79.21% on day 8), increased total phenolic compounds (6.54 mg GAE/g), reduced malondialdehyde (MDA) content (2.62 µmol of MDAE per g), and a water activity of 0.9573. Hardness values were maintained in the coated samples while non-coated samples showed higher weight loss (8.39%), a higher percentage of open-capped mushrooms (58.33%), and reduced hardness from 1136.43 N (day 0) to 59.35 N (day 8).