EFFECT OF PACKAGING ON POST-HARVEST QUALITY OF GREY OYSTER MUSHROOMS (Pleurotus ostreatus)
DOI:
https://doi.org/10.46754/umtjur.v7i2.647Keywords:
Oyster mushroom, post-harvest, packaging material, quality, polyethyleneAbstract
Purpose - Grey oyster mushroom (Pleurotus ostreatus) is one of the most sensitive vegetables when harvested and contributes to the increase of post-harvest losses in the market. It is highly susceptible to decay and undergoes deterioration after harvesting. Packaging materials may affect the quality of fresh produce, especially oyster mushrooms, prior to consumption. Therefore, the effect of different packaging materials on the post-harvest quality of oyster mushrooms stored at cool storage was examined in this study. Methodology - This study evaluated six types of packaging materials: Low-Density Polyethylene (LDPE) with and without vacuum, High-Density Polyethylene (HDPE) with and without vacuum, and Polypropylene (PP) with and without vacuum. Each treatment was conducted with three replications. The parameters assessed included weight loss, firmness, Total Soluble Solids (TSS) concentration, Browning Index (BI), and color measurements (L and b values). Data were collected at two-day intervals up to Day 12. All samples were properly packed and stored at a controlled temperature of 5°C. Findings - The study demonstrates that different packaging materials and vacuum conditions have a significant influence on the post-harvest quality of oyster mushrooms. Overall, HDPE and PP materials, particularly in non-vacuum applications, were most effective in preserving multiple quality parameters of oyster mushrooms during storage. Originality - This study presents an original idea that was designed and conducted to address questions related to the quality of mushroom shelf life, based on different packaging materials.
References
Aadhilakshmi, S., Umashankar, N., N, L. K., C, S. V., Chavan, M., B, D. M., & Swati, N. (2024). Effect of Potassium Metabisulphite and modified atmosphere packaging on shelf life of Pink Oyster Mushroom (Pleurotus Eous). Journal of Advances in Biology & Biotechnology, 27(7), 1103-12. https://doi.org/10.9734/jabb/2024/v27i71069
Ajayi, O., Obadina. A., Idowu, M., Adegunwa, M., Kajihausa, O., Sanni, L., Asagbra, Y., Ashiru, B., & Tomlins, K. (2015). Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science Nutrition, 3(4), 284-91. https://doi: 10.1002/fsn3.216
Akbarirad, H., Mostafa Kazemeini, S., & Ali Shariaty, M. (2013). Deterioration and some of applied preservation techniques for common mushrooms (Agaricus Bisporus, followed by Lentinus Edodes, Pleurotus Spp.). Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2398-2402.
Bellettini, M. B., Fiorda, F. A., Maieves, H. A., Teixeira, G. L., Ávila, S., Hornung, P. S., Júnior, A. M., & Ribani, R. H. (2019). Factors affecting mushroom Pleurotus spp. Saudi Journal Biology Science, 26(4), 633-646. https://doi.10.1016/j.sjbs.2016.12.005
Castellanos-Reyes, K., Villalobos-Carvajal, R., & Beldarrain-Iznaga, T. (2021). Fresh mushroom preservation techniques. Foods, 10, 2126. https://doi.org/10.3390/foods10092126
Coles, R., McDowell, D., & Kirwan, M. J. (2005). Food packaging technology. Journal of the Science of Food and Agriculture, 85, 1072-1080.
Dawadi, E., Magar, P. B., Bhandari, S., Subedi, S., Shrestha, S., & Shrestha, J. (2022). Nutritional and post-harvest quality preservation of mushrooms: A review. Heliyon. 8(12), e12093. https://doi: 10.1016/j.heliyon.2022.e12093
Dhalsamant, K., Dash, S. K., Bal, L. M., & Panda, M. K. (2015). Effect of perforation mediated MAP on shelf life of mushroom (Volvariella volvacea). Scientific Horticulture, 189, 41-50.
Farokhian, F., Jafarpour, M., Goli, M., & Askari-Khorasgani, O. (2017). Quality preservation of air-dried sliced button mushroom (Agaricus bisporus) by lavender (Lavendula angustifolia Mill.) essential oil. Journal of Food Process Engineering, 40, e12432. https://doi. 10.1111/jfpe.12432
Gholami, R., Ahmadi, E., & Ahmadi, S. (2019). Investigating the effect of chitosan, nanopackaging, and modified atmosphere packaging on physical, chemical, and mechanical properties of button mushroom during storage. Food Science Nutrition, 8(1), 224-236. https://doi.10.1002/fsn3.1294
Hisham, A. M. (2016). Polypropylene as a promising plastic: A review. American Journal of Polymer Science, 6(1), 1-11. DOI: 10.5923/j.ajps.20160601.01
Lin, Q., Lu, Y., Zhang, J., Liu, W., Guan, W., & Wang, Z. (2017). Effects of high CO2 in-package treatment on flavor, quality and antioxidant activity of button ushroom (Agaricus bisporus) during postharvest storage. Postharvest Biology and Technology, 123(2017), 112-118. http://dx.doi.org/10.1016/j.postharvbio.2016.09.006
Lindequist, U., Niedermeyer, T. H. J., & Julich, W. D. (2005). Pharmacological potential of mushrooms. Evidence-based Complementary and Alternative Medicine, 2, 285-299.
Mattila, P., Suonpaa, K., & Piironen, V. (2000). Functional properties of edible mushrooms. Nutrition, 16, 694-696.
Mohammadi, A., Rafie, S., Emam-Djomeh, Z., & Keyhani, A. (2008). Kinetic models for color changes in kiwifruit slices during hot air drying. World Journal o Agricultural Sciences, 4(3), 376-383. Retrieved on December, 2017, from http://www.idosi.org>wjas>wjas4
Muganyizi, J. B., & Rejikumar, G. (2023). Major barriers to adoption of improved postharvest technologies among smallholder farmers in sub-Saharan Africa and South Asia: A systematic literature review. World Development Sustainability, 2. https://doi.org/10.1016/j.wds.2023.100070
Niazmand, A., Ghodusi, H. B., Shahidi, F., & Niazmand, R. (2009). Effects of three polysaccharide coatings on physicochemical and organoleptic properties of mushroom (Agaricus bisporus). American-Eurasian Journal of Agriculture and Environmental. Science, 5(6), 740-744.
Nourian, F., Ramaswamy, H. S., & Kushalappa, A. C. (2003). Kinetics of quality change associated with potatoes stored at different temperatures. LWT-Food Science Technology, 36(1), 49-65.
Peter, J. L., & Charles, F. M. (2000) A comparison of visual vs. instrumental measurement of color differences in bentgrass turf. HortScience, 35(5). https://doi.10.21273/HORTSCI.35.5.914
Shahbandeh, M. (2024). Global production of mushrooms and truffles 2012-2022. Retrieved on 27th August, 2024, from https://www.statista.com/statistics/1018488/global-mushrooms-and-truffles-production/
Singh, A., Sharma, V. P., Kumar, S., Varshney, A., & Singh, R. (2010). Prevalence of competitor and parasitic moulds during milky and white button mushroom cultivation in Haryana. Mushroom Research, 19(1), 45-49.
Singh, U., & Sagar, V. R. (2010). Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature. Journal of Scientific & Industrial Research, 69, 785-789.
Xiaohui, L., & Da-Wen, S. (2019). Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends in Food Science & Technology, 90, 63-75.
Yuxi, G., Xuefeng, C., Pin Gong, Ruotong, W., Zhuoya, Q., Zhenfang, D., Aoyang, H., Hui, L., Jiating, W., Wenbo, Y., Wenjuan, Y., Jing, W., & Nan, L. (2023). Advances in postharvest storage and preservation strategies for Pleurotus eryngii. Foods, 12(5), 1046. Published online 2023 Mar 1. doi: 0.3390/foods12051046g
Zivanovic, S., Buescher, R. W., & Kim, K. S. (2000). Textural changes in mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition. Journal of Food Science, 65, 1404-1408.
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Universiti Malaysia Terengganu Journal of Undergraduate Research
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
