Sami Rokayya, Elhakem Abeer, Almushhin Amina, Alharbi Mona, Almatrafi Manal, Benajiba Nada, Fikry Mohammad, Helal Mahmoud
Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif, 21944, Saudi Arabia.
Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi Arabia.
Sci Rep. 2021 Apr 12;11(1):7915. doi: 10.1038/s41598-021-87053-w.
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% rate of (CHSSN/M) mushrooms was the lowest at 1.78%; while the highest rate was reported for CO 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 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.
白色双孢蘑菇极易腐烂，由于物理机械损伤、呼吸作用以及其脆弱表皮结构上微生物的生长，在收获后的几天内就会变质。因此，本研究旨在评估壳聚糖与纳米涂层处理相结合对冷藏双孢蘑菇理化参数和微生物数量的影响。添加1%乳链菌肽的纳米涂层（CHSSN/M）使失重率达到最小值12.18%，保持硬度11.55牛，并维持颜色指数分布。此外，（CHSSN/M）处理的蘑菇在第12天的氧气含量最低，为1.78%；而二氧化碳含量最高，为24.88%，相比之下，未处理样品（对照/M）的氧气含量为24.88%。在储存过程中，pH值和总可溶性固形物浓度均有所增加。结果表明，与（对照/M）蘑菇相比，（CHSS/M）蘑菇显著（P < 0.05）降低了多酚氧化酶活性（24.31 U mg蛋白质），（对照/M）蘑菇的多酚氧化酶活性增长速度比处理后的样品更快。（CHSSN/M）处理在减少酵母和霉菌、好氧平板微生物（5.27 - 5.10 log CFU/g）方面最为有效。结果表明，纳米涂层薄膜可能会延缓老化程度，并显著延长采后蘑菇的保鲜期。
