Статья

Enhancement in physicochemical parameters and microbial populations of mushrooms as influenced by nano-coating treatments

Rokayya SamiDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif, 21944, Saudi Arabia. [email protected]Abeer ElhakemDepartment of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi ArabiaAmina A. M. Al-MushhinDepartment of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi ArabiaMona AlharbiDepartment of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi ArabiaManal AlmatrafiDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif, 21944, Saudi ArabiaNada BenajibaDepartment of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi ArabiaMohammad FikryDepartment of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh, 13736, Qalyoubia Governorate, EgyptMahmoud HelalDepartment of Mechanical Engineering, Faculty of Engineering, Taif University, P.O. 11099, Taif, 21944, Saudi Arabia

2021en

ABI

Аннотация

Abstract White button mushrooms are greatly high perishable and can deteriorate within a few days after harvesting due to physicomechanical damage, respiration, microbial growth of the delicate epidermal structure. For that reason, the present research work was applied to evaluate the effect of chitosan combination with nano-coating treatments on physicochemical parameters and microbial populations on button mushrooms at chilling storage. Nano coating with the addition of nisin 1% (CHSSN/M) established the minimum value for weight loss 12.18%, maintained firmness 11.55 N, and color index profile. Moreover, O 2 % rate of (CHSSN/M) mushrooms was the lowest at 1.78%; while the highest rate was reported for CO 2 24.88% compared to the untreated samples (Control/M) on day 12. Both pH and total soluble solid concentrations increased during storage. Results reported that the (CHSS/M) mushroom significantly (P < 0.05) reduced polyphenol oxidase activity (24.31 U mg −1 Protein) compared with (Control/M) mushrooms that increased faster than the treated samples. (CHSSN/M) treatment was the most efficient in the reduction of yeast and mold, aerobic plate microorganisms (5.27–5.10 log CFU/g), respectively. The results established that nano-coating film might delay the aging degree and accompany by marked prolongation of postharvest mushroom freshness.

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Идентификаторы

DOI: 10.1038/s41598-021-87053-w

Цитирования и источники

Цитирований: 2Использованных источников: 0

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