Document Type : Research Article
Authors
1 Department of Horticultural Science Engineering, Lorestan University, Khorramabad, Iran
2 l
3 Department of Horticultural Science Engineering, Lorestan University, Khorramabad
4 Production Engineering and Plant Genetic Department, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
Abstract
Introduction
Today, the use of nano-composite and natural coatings for the production of healthy food products, preserving the environment and natural resources has become one of the most important challenges in agriculture in the world. In this regard, achieving an increase in the postharvest shelf life of food products by using healthy coatings is one of the methods that can be used to increase the post-harvest shelf life of food products. However, sometimes natural coatings cause changes in the taste of food products. Due to the high perishability of edible button mushrooms, their preservation is of particular importance. The use of natural coatings as a relatively new and simple technology is very effective in preventing undesirable changes in the quality of various products. Using natural coatings, the shelf life of products can be increased by minimizing changes in their color and textural characteristics. Natural and edible coatings are divided into protein, polysaccharide, lipid coatings, or a combination of them and can increase the shelf life of food products by delaying water loss, preserving aromatic compounds, reducing respiration, and delaying structural changes in the fruit. Therefore, the present study was conducted in the laboratory of the Faculty of Agriculture, Lorestan University in October 1402 with the aim of replacing bioderived nano-composite coatings based on nano-chitosan and nano-hydroxyapatite on increasing the postharvest shelf life of edible button mushrooms.
Materials and Methods
Button mushrooms harvested from the second layer were transported to the laboratory as soon as possible, then washed with distilled water, their stems were shortened, and they were prepared for immersion in the studied treatments. The mushrooms that were prepared for coating were divided into 9 groups. One uncoated sample and 8 samples containing coatings with different percentages of nano-chitosan and nano-hydroxyapatite were prepared and coded. 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 excess coating material to drain. The mushrooms were then individually weighed and transferred six in triplicate into disposable plastic containers with perforated lids. They were then transferred to a refrigerator at 4 degrees Celsius. The control sample was immersed in distilled water for 5 minutes. For this purpose, the effect of these coatings was evaluated in a factorial experiment in a completely randomized design with three replications to prevent undesirable changes on the postharvest quality of edible button mushrooms at a temperature of 4 degrees Celsius. The experimental treatments included coating edible button mushrooms with different concentrations of nano-chitosan (0, 1, and 2 percent) and nano-hydroxyapatite (0, 40, 80 mg) for 28 days. After coating, titratable acidity, malondialdehyde, soluble solids, and enzyme measurements such as catalase, peroxidase, ascorbate peroxidase, and polyphenol oxidase enzymes of the mushrooms were recorded and analyzed on days 0, 7, 14, 21, and 28 of storage. Means were compared using Duncan's multiple range test at a 5% probability level. SAS software was used for statistical analysis.
Results and Discussion
Based on the results, the highest titratable acidity, catalase enzyme and ascorbate peroxidase enzyme were obtained in the nano-chitosan coating treatment containing 40 mg of nano-hydroxyapatite compared to the control treatment and the highest malondialdehyde, soluble solids and polyphenol oxidase enzyme were obtained in the control treatment without coating during the storage days. The lowest malondialdehyde, soluble solids and polyphenol oxidase enzyme were also obtained in the nano-chitosan coating treatment containing 40 mg of nano-hydroxyapatite compared to the control treatment during the storage days. Finally, coating with 1% nan-ochitosan containing 40 mg of nano-hydroxyapatite can increase the shelf life of button mushrooms up to 14 days after harvest.
Conclusion
Due to the high perishability of button mushroom, its maintenance is very important. One of the methods of keeping button mushrooms is covering them with natural coverings. The purpose of this study is to evaluate the effect of natural coating based on nano-chitosan and nano-hydroxyapatite. For this purpose, the coating of nano-chitosan (zero, 1%, 2%), nano-hydroxyapatite (zero, 40, 80 mg), and the combination of nano-chitosan with nano-hydroxyapatite in the mentioned concentrations were used. Finally, according to the findings of this study, it can be stated that coating with 1% nano-chitosan containing 40 mg of nano-hydroxyapatite can increase the shelf life of button mushroom up to 14 days after harvesting, which has marketability. Therefore, using this coating is recommended to increase the shelf life of button mushrooms after harvest.
Acknowledgement
The implementation of this research was registered in the Golestan system of Lorestan University website under number: 37182349, date: 25/12/1402, and was carried out with financial support from Lorestan University, Khorramabad, Iran. We hereby acknowledge their support.
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