افزایش ماندگاری قارچ دکمه‌ای (Agaricus bisporus) با استفاده از پوشش‌‌های نانوکامپوزیتی زیست‌تجدید‌پذیر مبتنی بر نانوکیتوزان و نانوهیدروکسی آپاتیت

نوع مقاله : مقالات پژوهشی

نویسندگان

زهرا ضیائی قهنویه ¹

محمدرضا راجی ¹

عبدالله احتشام نیا ¹

سید سجاد سهرابی ²

¹ گروه مهندسی علوم باغبانی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

² گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

https://doi.org/10.22067/jhs.2025.94580.1448

چکیده

امروزه استفاده از پوشش­های طبیعی برای تولید محصولات­ غذایی سالم و حفظ محیط­زیست، یکی از مهم‌ترین چالش­های کشاورزی در جهان است. ازاین‌رو پژوهش حاضر با هدف جایگزینی پوشش­های نانوکامپوزیتی زیست‌تجدید‌پذیر مبتنی بر نانوکیتوزان و نانوهیدروکسی آپاتیت بر افزایش زمان ماندگاری پس از برداشت قارچ دکمه­ای (Agaricus bisporus) انجام شد. این آزمایش به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار در دمای چهار درجه سانتی­گراد صورت گرفت. تیمارهای آزمایش شامل پوشش­دهی قارچ دکمه­ای با غلظت­های مختلف نانوکیتوزان (صفر، یک و دو درصد) و نانوهیدروکسی آپاتیت (صفر، 40، 80 میلی‌گرم) به مدت 28 روز بود. بعد از پوشش­دهی، صفات اسیدیته قابل تیتراسیون، مالون دی‌آلدئید، مواد جامد محلول و اندازه­گیری­های آنزیمی مانند آنزیم کاتالاز، آنزیم پراکسیداز، آنزیم آسکوربات پراکسیداز و آنزیم پلی­فنل­اکسیداز قارچ­ها در روز­های صفر، 7، 14، 21 و 28 نگهداری یادداشت‌برداری و مورد تجزیه و تحلیل قرار گرفتند. براساس نتایج حاصل از این پژوهش، بیش­ترین میزان اسیدیته قابل تیتراسیون، آنزیم کاتالاز و آنزیم آسکوربات پراکسیداز در تیمار پوشش نانوکیتوزان یک درصد حاوی نانوهیدروکسی آپاتیت 40 میلی­گرم طی روزهای نگهداری حاصل شد که نسبت به شاهد اختلاف معنی­داری داشت. همچنین بیش­ترین میزان مالون دی‌آلدئید، مواد جامد محلول و آنزیم پلی­فنل­اکسیداز در شاهد بدون پوشش در طی روزهای نگهداری به دست آمد. کم­ترین مقدار مالون دی‌آلدئید، مواد جامد محلول و آنزیم پلی­فنل­اکسیداز نیز در تیمار پوشش نانوکیتوزان یک درصد حاوی نانوهیدروکسی آپاتیت 40 میلی­گرم در طی روزهای نگهداری حاصل شد که نسبت به شاهد اختلاف معنی­داری داشت. در نهایت با توجه به یافته­های این مطالعه می­توان چنین اظهار نمود که پوشش­دهی نانوکیتوزان یک درصد حاوی نانوهیدروکسی آپاتیت 40 میلی­گرم می­تواند ماندگاری پس از برداشت قارچ دکمه­ای را تا 28 روز افزایش دهد که تا 14 روز قابلیت بازار­پسندی دارد. بنابراین استفاده از این پوشش برای افزایش عمر انبارمانی قارچ دکمه­ای توصیه می­شود.

کلیدواژه‌ها

پوشش طبیعی

ترکیبات نانو

روزهای مختلف نگهداری

سلامت غذایی

موضوعات

• فیزیولوژی پس از برداشت

---

عنوان مقاله English

Increasing the Shelf Life of Button Mushroom (Agaricus bisporus) Using Bio-renewable Nano-Composite Coatings Based on Nano-Chitosan and Nano-Hydroxyapatite

نویسندگان English

Z. Ziaei Ghahnavieh ¹

, M. Raji ¹

A. Ehteshamnia ¹

S. S. Sohrabi ²

¹ Department of Horticulture Sciences Engineering, Faculty of Agriculture, Lorestan University, Khorramabad, Iran

² Department of plant Production and Genetic Engineering, Faculty of Agriculture, Lorestan University, Khorramabad, Iran

چکیده English

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 (Agaricus bisporus), 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 aimed to evaluate the effect of a bio-composite coating based on nano-chitosan and nano-hydroxyapatite on the postharvest shelf life and quality attributes of button mushrooms.

Materials and Methods
Button mushrooms harvested from the second flush 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% nano-chitosan 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 preserving button mushrooms is the application of natural coatings. 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 remained marketable for this period. Therefore, using this coating is recommended to extend the commercial shelf life of button mushrooms.

Acknowledgement
The implementation of this research was registered in the Golestan system of Lorestan University website under number: 37182349, date: March 15, 2024, and was carried out with financial support from Lorestan University, Khorramabad, Iran. We hereby acknowledge their support.

کلیدواژه‌ها English

Different days of storage

Food safety

Nano-compounds

Natural coating

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

 

مراجع

1.       Asada, K. (1992). Ascorbate peroxidase hydrogen peroxide scavenging enzyme in plants. Physiologica Plantarum, 85(2), 235–241. https://doi.org/10.1111/j.1399-3054.1992.tb04728.x

2.       Aminzadeh, R., Ramin, A., & Amini, F. (2015). The effect of different types of packaging films and coating with chitosan on the storage life of button mushroom. MSc. Thesis, Isfahan University of Technology, Isfahan, Iran. p. 62. (In Persian.(

3.       Ding,Y., Zhu, Z., Zhao, J., Nie,Y., Zhang,Y., Sheng, J., Meng, D., Mao, H., & Tang, X. (2016). Effects of postharvest brassinolide treatment on the metabolism of white button mushroom (Agaricus bisporus) in relation to development of browning during storage. Food and Bioprocess Technology, 9(8), 1327–1334. https://doi.org/10.1111/j.1399-3054.1992.tb04728.x

4.       Dokhanieh, A. Y., & Aghdam, M. S. (2016). Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment. Scientia Horticulturae, 207(5), 146–151. https://doi.org/10.1016/j.scienta.2016.05.025

5.       Duan, J., Wu, R., Strik, B. C., & 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. https://doi.org/10.1016/j.postharvbio.2010.08.006

6.       Elsabee, M. Z., & Abdou, E. S. (2013). Chitosan based edible films andcoatings: A review. Materials Science and Engineering C, 33(4), 1819–1841. https://doi.org/10.1016/j.msec.2013.01.010

7.       Gallego, S. M., Benavides, M. P., Tomaro, M. L. (1996). Effect of heavy metal ion excess on sunflower leaves: Evidence for involvement of oxidative stress. Plant Science, 121(2), 151-159. https://doi.org/10.1016/S0168-9452(96)04528-1

8.       Ganjeh, M., Gharejelo, A., & Ghaderi, S. (2020). Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan and Ferulago angulate essential oil. Food Science, 21(154), 1-88. http://fsct.modares.ac.ir/article-7-73195-en.html

9.       Han, L., Qin, Y., Liu, D., Chen, H., Li, H., & Yuan, M. (2015). Evaluation of biodegradable film packaging to improve the shelf-life of Boletus edulis wild edible mushrooms. Innovative Food Science & Emerging Technologies, 29, 288–294. https://doi.org/10.1016/j.ifset.2015.04.008

10.    Huang, S. .J., Lin, S. Y., Wang, T. T., & Hsu, F. C. (2019). Combining acetic acid and ethanol as an anti-browning treatment for lettuce butt discoloration through repression of the activity and expression of phenylalanine ammonia lyase. Postharvest Biology and Technology, 164, 111151. https://doi.org/10.1016/j.postharvbio.2020.111151

11.    Huang, T., Wang, L., Ma, L., Chen, M., & Qiao, X. (2021). Nano‑chitosan coating enhances postharvest quality and antioxidant defense system of button mushroom (Agaricus bisporus). Food Chemistry, 339, 128148.

12.    Hamzeh-Kalkenari, S., Bodaghi, H., & Ghasimi Hagh, Z. (2020). Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating. Iranian Food Science and Technology Research Journal, 17(2), 315-328. https://doi.org/10.22067/ifstrj.v17i1.83935

13.    Hu, Y. H., Chen, C. M., Xu, L., Cui, Y., Yu, X. Y., Gao, H. J., Wang, Q., Liu, K., Shi, Y., & Chen, Q. X. (2015). Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus). Postharvest Biology and Technology, 104(10), 33–41. https://doi.org/10.1016/j.postharvbio.2015.03.007

14.    Hosseini, A., & Moradinezhad, F. (2018). Effect of short-term high CO₂ treatment on quality and shelf life of button mushroom (Agaricus bisporus) at refrigerated storage. Journal of Horticulture and Postharvest Research, 1(1), 37–48. https://doi.org/10.22077/jhpr.2018.1198.1006

15.    Jiang, T., Feng, L., & Li, J. (2012). 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. https://doi.org/10.1016/j.foodchem.2011.08.087.

16.    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(4), 218-228. https://doi.org/10.1016/j.lwt.2019.02.062

17.    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(5), 105387. https://doi.org/10.1016/j.foodhyd.2019.105387

18.    Kar, M., & Mishra, D. (1976). Catalase, peroxidase and plolyphenl oxidase activities during rice leaf senescence. Plant Physiology, 57(2), 315-319. https://doi.org/10.1104/pp.57.2.315

19.    Khazarai, M., Jihadi, M., Fazil, M., & Allameh, A. (2016). Investigating the effect of chitosan-lemon essence coating on button mushroom shelf life. FoodTechnology and Nutrition, 13(1), 35-46.

20.    Khaliq, G. H., Mohamed, M. T. M., Ali, A., Ding, P., & Ghazalic, H. M. (2015). Effect of gum Arabic coating combined with calcium chloride on physicochemical and qualitative properties of mango (Mangiferaindica L.) fruit during low temperature storage. Scientia Horticulturae, 190(6), 187–194. https://doi.org/10.1016/j.scienta.2015.04.020

21.    Landa, P., Müller, K., Přerostová, S., Petrová, S., Moťková, K., Vaněk, T., & Soudek, P. (2024). Effect of nano-hydroxyapatite and phosphate on thorium toxicity – Arabidopsis transcriptomic study. Environmental and Experimental Botany, 217(1), 105573. https://doi.org/10.1016/j.envexpbot.2023.105573

22.    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), 1-10. https://doi.org/10.1016/j.fpsl.2021.100662

23.    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(2), 91-101. https://doi.org/10.1016/j.jmst.2023.08.063

24.    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(1), 39-47. https://doi.org/10.1016/j.postharvbio.2018.09.004

25.    Meng, D. M., Zhang, Y. X., Yang, R., Wang, J., Zhang, X. H., Sheng, J. P., Wang, J. P., & Fan, Z. C. (2017). Arginase participates in the methyl jasmonate-regulated quality ma-intenance of postharvest Agaricus bisporus fruit bodies. Postharvest Biology and Technology, 132(1), 7–14. https://doi.org/10.1016/j.postharvbio.2017.05.018

26.    Moradian, S., Moini, S., & Almasi, H. (2017). Investigation of the properties of green tea extract loaded film and its effect on increasing shelf life of bottom mushroom. Iran's First Applied Chemistry Seminar, University of Tabriz, Tabriz, Iran. (In Persian.(

27.    Nasiri, M., Barzegar, M., Sahari, M. A., & Niakousari, M. (2019). Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus). Original Research, Food Science and Nutrition, 7(4), 1520–1528. https://doi.org/10.1002/fsn3.1000

28.    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(2), 1678-2690. 10.1590/0001-3765202020181387

29.    Plewa, M. J., Smith, S. R., & Wanger, E. D. (1991). Diethyldithiocarbamate suppresses the plant activation of aromatic amines into mutagens by inhibiting tobacco cell peroxidase. Mutation Research, 247(1), 57-64. https://doi.org/10.1016/0027-5107(91)90033-K

30.    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(2), 1-8. https://doi.org/10.1016/j.scienta.2021.110385

31.    Ravindran, J., Jaiswal, A. K., & Jaiswal, S. (2020). Biopolymer‑based nano‑coatings modulate enzymatic and biochemical changes in mushrooms during storage. Postharvest Biology and Technology, 168, 111248.

32.    Rezaei, P., Shahriari, Sh., & Direct, T. (2015). The role of polylactic acid packaging coating based on clay nanoparticles on the quality characteristics and shelf life of edible mushrooms. MSc. Thesis, Islamic Azad University, Quds Branch, Iran. p. 98. (In Persian).

33.    Shao, P., Yu, J., Chen, H., & Gao, H. (2021). Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi. Food Packaging and Shelf Life, 27(2), 1-9. https://doi.org/10.1016/j.fpsl.2020.100617

34.    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(1), 114950. https://doi.org/10.1016/j.mseb.2020.114950

35.    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.

36.    Singh, S., Gaikwad, K. K., Lee, M., & Lee, Y. S. (2021). Thermally buffered corrugated packaging for preserving the postharvest freshness of mushrooms (Agaricus bispours). Journal of Food Engineering, 216(1), 11–19. https://doi.org/10.1016/j.jfoodeng.2017.07.013

37.    Stewart, R. C., & Bewley, J. D. (1980). Lipid peroxidation associated with accelerated aging of soybean axes. Plant Physiology, 65(2), 245-248. https://doi.org/10.1104/pp.65.2.245

38.    Usman, M., Murtaza, G., & Ditta, A. (2021). Nutritional, medicinal, and cosmetic value of bioactive compounds in button mushroom (Agaricus bisporus): A review. Applied Sciences, 11(31), 1-16. https://doi.org/10.3390/app11135943

39.    Valizadeh, M., Behnamian, M., Dezhsetan, S., & Karimirad, R. (2021). Controlled release of turmeric oil from chitosan nanoparticles extends shelf life of Agaricus bisporus and preserves its postharvest quality. Food Bioscience, 44(1), 1-3. https://doi.org/10.1016/j.fbio.2021.101401

40.    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(1), 100056. https://doi.org/10.1016/j.bea.2022.100056

41.    Wang, T., Yun, J., Zhang, Y., Bi, Y., Zhao, F., & Niu, Y. (2021). Effects of ozone fumigation combined with nano-film packaging on the postharvest storage quality and antioxidant capacity of button mushrooms (Agaricus bisporus). Postharvest Biology and Technology, 176(1), 1-11. https://doi.org/10.1016/j.postharvbio.2021.111501