Affiliation:
1. Postharvest Laboratory, Faculdade de Agronomia Universidade Federal do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
2. Centro de Ciências Exatas e Tecnológicas Universidade do Rio dos Sinos São Leopoldo Rio Grande do Sul Brazil
3. Departamento de Fitossanidade, Faculdade de Agronomia Universidade Federal do Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
Abstract
AbstractWhite‐button mushrooms (Agaricus bisporus) are short‐lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C ± 1.5°C for up to 17 days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU g−1 microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white‐button mushrooms without compromising overall quality characteristics.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Subject
Mechanical Engineering,General Materials Science,General Chemistry