One-Step Synthesis of Poly(L-Lactic Acid)-Based Soft Films with Gas Permselectivity for White Mushrooms () Preservation.

Proper packaging can extend the shelf life and maintain the quality of mushrooms during storage. The purpose of this study is to investigate the preservation of using copolymer-modified poly (L-lactide-co-butylene fumarate) and poly (L-lactide-co-glycolic acid) (PLBF and PLGA) packaging. Shelf life and quality were evaluated over 15 days of storage of at 4 ± 1 °C and 90% relative humidity, including weight loss, browning index (BI), total phenolics (TP), ascorbic acid (AA), malondialdehyde content (MDA), electrolyte leakage rate (EC), and superoxide dismutase (SOD) and catalase (CAT). The results showed that mushrooms packaged in PLBF films exhibited better retention in BI, TP, and AA than those with PLLA, PLGA, or polyethylene (PE) films. They can reduce the rate of weight loss, EC, and MDA, which in turn increases the activity of SOD and CAT. PLBF and PLGA have substantially improved flexibility in comparison with PLLA. They also significantly reduced oxygen (O) and carbon dioxide (CO) permeability and changed the gas permeability ratio. These positive effects resulted in the effective restriction of O and CO in these packages, extending the post-harvest storage period of white mushrooms.