EFFECT OF PACKAGING AND DIFFERENT
STORAGE CONDITIONS ON QUALITY Agaricus
bisporus.
Thesis
Submitted to the Sri Guru Granth Sahib World University
In partial fulfillment of the requirements
For the degree of
MASTER OF SCIENCE
In
AGRI. - PLANT PATHOLOGY
By
Gurwinder Singh
Roll No. - 19242102
Department of Agriculture
Faculty of Agriculture
Sri Guru Granth Sahib World University
Fatehgarh Sahib-140407
2021
Title of the Thesis
: Effect of Packaging and Different storage conditions on
quality Agaricus bisporus.
Name of Student
Roll No.
Major subject
Minor subject
Degree to be awarded
Year of award of degree
Name of the University
Total no. of pages
:
:
:
:
:
:
:
:
Gurwinder Singh
19242102
Agri. – Palnt pathology
Physiology
M.Sc. Agri. - Palnt pathology
2021
Sri Guru Granth Sahib World University, Fatehgarh Sahib
ABSTRACT
Mushrooms are edible Fungi and they have been broadly used as a source of food for
centuries. Mushrooms are one of the most perishable commodities due to their high
respiration and transpiration rate. This might be due to high metabolic activities that occur in
the fruiting body of the mushroom. The present field experiment was conducted at the
agriculture farm of Sri Guru Granth Sahib World University, Fatehgarh Sahib to evaluate the
“Effect of Packaging and Different storage conditions on quality Agaricus bisporus”. Freshly
harvested white button mushrooms were procured from the Mushroom Center. Mushrooms of
uniform size and intact veil were selected, washed with tap water to remove dust, and surface
dried. Two hundred gram (200g) mushrooms were taken for seven treatments and all the
treatments were replicated three times. Samples were weighed and treated separately. The
result revealed that loss in weight, minimum reduction in moisture, minimum veil opening,
higher pH, reduction in the protein content, lower rate of browning, lowest off-odor,
minimum water accumulation, and maximum acceptability was recorded in treatment T7,
where samples treated with 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl stored at 4 ˚C in
polystyrene trays sealed with polyethylene film after 9 days of storage. The maturity index
score ranged from 1 (completely intact veil) to 7 (cap open and gill surface flat). During
storage, it was discovered that the mushroom samples matured faster at higher temperatures.
It was seen that the mushrooms stored under control conditions (T1) had a maturity index
score of 1 after 9 days of storage whereas mushrooms stored under T7 conditions had a
score of 5.
ਥੀਸਿਿ ਦਾ ਸਿਰਲੇ ਖ
:
ਸਿਸਦਆਰਥੀ ਦਾ ਨਾਮ
:
ਰੋਲ ਨੰਬਰ
:
ਪ੍ਰਮਖ
ੁੱ ਸਿਸਾ
:
ਿਹਾਇਕ ਸਿਸਾ
:
ਸਦੁੱਤੀ ਜਾਣ ਿਾਲੀ ਸਿਗਰੀ
:
ਸਿਗਰੀ ਦੇ ਿਨਮਾਸਨਤ ਕਰਨ ਦਾ ਿਾਲ
:
ਯੂਨੀਿਰਸਿਟੀ ਦਾ ਨਾਮ
:
ਕਲ
ੁੱ ਪ੍ੰਨੇ
:
ਿਾਰਅੰਸ
CERTIFICATE-I
This is to certify that this thesis entitled “Effect of Packaging and Different storage conditions
on quality Agaricus bisporus.” submitted for the degree of Master of Science in the subject of
Agri. - Plant pathology (Minor subject: Physiology) of the Sri Guru Granth Sahib World
University, Fatehgarh Sahib is a bonafide research work carried out by Gurwinder Singh
(19242102) under my supervision and that no part of this has been submitted for any other
degree. The assistance and help received during the course of investigation have been fully
acknowledged.
Dr. Tajinder Kaur
Major Advisor
Asst. Professor
Faculty of Agriculture
Sri Guru Granth Sahib
World University
Fatehgarh Sahib-140407
CERTIFICATE-II
This is to certify that this thesis entitled “Effect of Packaging and Different storage conditions
on quality Agaricus bisporus.” submitted by Gurwinder Singh (19242102) to the Sri Guru
Granth Sahib World University, Fatehgarh Sahib in partial fulfillment of the requirements for
the degree of Master of Science in the subject of Agri. - Plant pathology (Minor subject:
Physiology) has been approved by student’s advisory committee along with Head and Dean
Faculty of Agriculture after an oral examination of the same.
HoD and Dean
Faculty of Agriculture
(Dr. J. S. Bal)
Major Advisor
Dr. Tajinder Kaur
Dean Academic Affairs
(Dr. S. S. Billing)
External Examiner
Acknowledgement
First and foremost, I would like to thank the Almighty for this hand throughout my
studies, by whose blessings I can carve another milestone in my life.
My gratitude is much more than I am expressing here for my advisor. First and
foremost, I would like to thank my most respected Guide, Dr. Tajinder Kaur, Assistant
Professor of Agriculture, Sri Guru Granth Sahib World University, Fatehgarh Sahib, for her
noble inspiration, praiseworthy guidance, valuable suggestions, and patience.
I extend my profound sense of gratitude to Dr. Jaspreet Kaur (Assistant Professor)
from the Department of Agriculture and members of my Advisory Committee, for their help,
valuable guidance, critical appraisal of the manuscript, and encouragement throughout the
investigation.
I am extremely grateful to Dr. J. S. Bal, Head of the Department and Dean, Faculty of
Agriculture for providing the necessary facilities to conduct my research work and offering
words of encouragement.
Mere words of acknowledgment will never convey my deep sense of appreciation of
my father ------ and mother Mrs. ------ for their sacrifices, inspiring attitude, forbearance, and
boundless affection without which I would never have been here.
I cannot convey my feelings with words to my loving and caring friends ------- for
their moral support, encouragement, and cheerful company who helped me in achieving my
goal and making it a golden period of my life.
I am thankful to the members of my laboratory for their timely help throughout my
research. All may not have been mentioned but none is forgotten. Needless to say, errors and
omissions, if any, are all mine.
Date:
Gurwinder Singh
LIST OF TABLES
S. no.
Title
Page no.
2.1
Nutritional composition of Agaricus bisporus
7
2.2
Mineral Content of of Agaricus bisporus
7
2.3
Dietary fibre and vitamin content of Agaricus bisporus
8
2.4
Comparison of mushroom with common vegetables per 100g of
8
article
2.5
Bioactive compounds of Agaricus bisporus and their mechanism
9-10
of action
3.1
Treatments used
3.2
Sensory Evaluation Scale
4.1
Influence of packaging and storage conditions on physiological
12
15-16
18
loss in weight (%) of white button mushroom
4.2
Influence of packaging and storage conditions on moisture
21
content (%) of white button mushroom
4.3
Influence of packaging and storage conditions on veil opening of
23
white button mushroom
4.4
Influence of packaging and storage conditions on pH of white
25
button mushroom
4.5
Influence of packaging and storage conditions on protein content
28
of white button mushroom
4.6
Browning index of white button mushroom
31
4.7
Maturity index of white button mushroom
34
4.8
off-odor in white button mushroom after storage
36
4.9
Water accumulation in white button mushroom after storage
39
4.10
Overall acceptability of white button mushroom after storage
41
LIST OF FIGURES
S. no.
Title
Page no.
4.1
Influence of packaging and storage conditions on physiological
19
loss in weight (%) of white button mushroom
4.2
Influence of packaging and storage conditions on moisture
22
content (%) of white button mushroom
4.3
Influence of packaging and storage conditions on veil opening of
24
white button mushroom
4.4
Influence of packaging and storage conditions on pH of white
26
button mushroom
4.5
Standard BSA curve for protein content determination
27
4.6
Influence of packaging and storage conditions on protein content
29
of white button mushroom
4.7
Browning index of white button mushroom
32
4.8
Maturity index of white button mushroom
35
4.9
Off-odor in white button mushroom after storage
37
4.10
Water accummulation in white button mushroom after storage
40
CONTENTS
Chapter no.
I
II
III
IV
V
Title
INTRODUCTION
REVIEW OF LITERATURE
MATERIALS AND METHODS
RESULTS AND DISCUSSION
SUMMARY AND CONCLUSION
REFERENCES
VITA
Page no.
1-3
4-11
12-16
17-41
CHAPTER - I
INTRODUCTION
Fungi is known as the second most diverse of all the groups. It has been considered as the
main category of the other mega-diverse groups consisting of bacteria, nematodes, insects etc.
(Goston 2000). The kingdom fungi consists of molds, yeasts, smuts and mushrooms (Khan and
Chandra 2017). Mushrooms are huge category of macroscopic fungi having distinguishable
fruiting bodies (Khan and Chandra 2017).
Mushrooms are edible and they have been broadly used as a source of food for centuries.
They are common ingredient in salads, soups, dishes etc. (Hag et al 2011). Their consumption
has been increasing all over the world due to their delicate taste unique favor and nutrional value
(Tao et al 2006). Mushrooms are a good source of all the essential amino acids, vitamins,
(niacin, folates and B2), minerals (zinc, copper, phosphorus and potassium) fats and
carbohydrates (Tao et al 2006; Haq et al 2011; Jiskani 2001). They are also good source of
vitamins like biotin, riboflavin and thiamine (Chang and Buswell 1996). The fruiting body of
mushrooms also consists of appreciable amount of dietary fibre which are helpful in regulating
the physiological functions in humans (Manzi et al 2001). Certain kinds of bioactive compounds
having anti-carcinogenic properties are also reported to be produced by mushrooms. Which help
in increasing the immunity in humans (Nissan et al 2017).
Presently, about 20 species of mushrooms are cultivated commercially all over the world
but button Mushroom (Agaricus bisporus), oyster mushroom (Pleurotus spp.), shitake (Lentinula
edodes), Black ear mushroom (Auricularia polytricha) and paddy straw mushroom (Volvariella
volvacea) are produced significantly. Button mushroom contributes about 85% of the total
mushroom production in India (R.D Rai & T.Arumuganathan). Post harvest technology of
mushrooms). Its share in global food market is about 30% of total mushroom production in the
world (Royse 2014) immature Agaricus bisporus has two colors, white and brown colored
mushroom is known as brown cap mushroom or chestnut mushroom (Zhang et al 2018).
Mushrooms are one of the most perishable commodity due to high respiration and
transpiration rate. This might be due to high metabolic activities that occur in the fruiting body
the mushroom (Sakinah et al 2020). They tend to lose quality right after harvest and have shelf
life of about 1-3 days at ambient temperature (Singh et al 2010). They are very sensitive to
humidity levels, as high water levels favour microbial growth and discoloration and conversely
1
low water levels lead to loss of weight (and thus economic value) and undesirable textural
changes (Mahajan et al 2008).
Agaricus bisporus is to physical vulnerable to physical and microbial damages as there is
no such protective cuticle layer on the skin (Zang et al 2018). It was reported that shelf life of
Agaricus bisporus at ambient temperature was (20-25˚C) upto 3-4 days (Jiang 2013), 5-7 days
when stored at 0-2˚C or about 8 days when stored under refrigerated condition (Diamantopoulou
& Philippoussis 2015; Jiang 2013:Xu, Tian, Ma, Liu and Zhang 2016).
The short shelf life of mushroom is a disadvantage that limits its economic value. After
harvest mushroom is continue to grow. During post harvest stage, mushrooms experience a
series of quality degradation problems such as physical colour change, textural changes, moisture
loss, off flavour, nutrition loss, tissue damage, microbial attack. This may be due to high
metabolic rate in mushroom which eventually leads to senescence (Ding et al 2016; Gholami et
al 2017).
Mushroom browning has economic consequences and those varieties which develop
discolouration lession as a result of storage or mishandling during picking are fudged to be of
low quality and hence of low commercial value (Burton 1988). Browning or discolouration
results from action of 0- diphenol oxidase (polyphenol oxidase, tyrosine) on phenolic
compounds. The oxidized phenolics polymerise to form brown/black melanin pigments
depending on the mushroom species (Rajarthnam et al 2003). There are several indicators that
determine the quality of mushrooms such as whiteness, weight loss, microbial deterioration,
respiration rate cap development, stip elongation etc (Singh et al 2010).
Two most common post harvest practices and aspects of mushrooms are proper
packaging and storage for the fresh mushrooms and processing for long term storage as well as
value addition. Storage temperature is one of the main factor that affect post-ripening qualities
such as respiration, transpiration, senescence and other physiological with this metabolism and
bacterial activity engaged with the mushrooms (Dhalsamant et al 2015). Low temperature
storage has been reported to be powerful tool to extend the storage life in many produces (Ali et
al 2004, Sugar and Basile 2009). Low temperature reduces respiration and transpiration, delay
senescence, prevents welting and shriveling and thus extend, shelf life of mushroom (Burton and
Twyning 1989; Beit-Halachmy and Mannheim 1992) (Jamjumroon et al 2010) investigated post
harvest changes of straw mushroom in different storage temperature. The result showed that
2
mushrooms kept at 4˚C comtained highest MDA content while highest protein content was
observed at 15˚C. apart from the application of storage temperatures after harvest, packaging
system also contribute highly in increasing the shelf life of fresh mushrooms. Effective
packaging system would reduce the deteriotion rate and minimize their exposure to the
undesirable environment during storage durations (Dhalsamant et al 2015). However high
metabolic activities occur inside the packaging such as transpiration and respiration processes
contribute water loss in the mushroom (Rux
et al 2015; Azevedo et al 2017). Recently,
packaging became a main useful tool in extending the post harvest mushroom. According to
(Gholami et al 2017) packaging materials used could contribute to the successful impact in
maintaining the quality of mushrooms. Polyvinyl chloride (PVC) and polyethylene (PE), vaccum
packaging, film wrap, perforated packaging are some of the packaging materials used in
mushroom packaging (Sakinah et al 2020).
Post harvest approaches with suitable temperature and packaging systems excellentely
maintain the quality attributes and extend the shelf life of mushrooms. Therefore, the present
study was designed with following objectives: Effect of storage temperature on physiological & biochemical parameters of Agaricus
bisporus.
 Effect of packaging.
3
CHAPTER - II
REVIEW OF LITERATURE
Fungi are giant group of 50,000 species. They comprise of mushrooms, toadstools,
mould, mildew and yeast. A mushroom is fleshy, spore bearing fruiting body of a fungus. The
most commonly cultivated mushroom species is Agaricus bisporus (lange) (Royse
1996).
Agaricus may be suitable for eating or poisonous and unpalatable. Edible Agarics are usually
known as mushrooms while toxic ones the toadstools. They are generally saprophytic and grow
usually in lawns, pasture and gardens (Singh and Prasad 2019).
Biology and taxonomy of Agarics campestris
Systemic position:
Kingdom
Mycota
Division
Eumycota
Sub-division
Basidiomycotina
Class
Hymenomycota
Sub-class
Holobasidiomycetiae
Order
Agaricales
Family
Agaricaceae
Genus
Agaricus
Species
A. compestris (L.) Agaricus bisporus
J. E.
Lange
Habit and Habitat
Terrestrial saprophytic fungus is commonly found on rotting leaves, wood, manure, forest
litter and meadow during the rainy season.
Morphology
The general morphology of Agaricus bisporus is shown in Figure 2.1. The somatic body
of Agaricus consists of a stalked fruiting body and a fleshy cap at its apex known as pileus.
Vegetative structure consists of a mass of thread-like underground hyphae known as mycelia.
Mycelia are of two types, the primary and secondary mycelium. Primary mycelium is hyaline,
monokaryotic and septate, while secondary mycelium is dikaryotic, dolipore septate, perennial
and branched. The hyphal mycelia form root-like white hyphal cords called as rhizomorphs.
4
Rhizomorphs develops into fruiting bodies, basidiocarps generally known as mushrooms.
Sporocarp or basidiocarp is the only above the ground part of the fungus which consists of a
stem or stalk, known as stipe. The stalk holds a pileus or cap at the top. A number of radially
arranged, plate-like gills containing spore-bearing basidia are present underside of the pileus.
The developing gills are protected by a partial veil which later on forms a ring of tissue on the
stipe known as annulus. Agaricus campestris is distinguished by their white cap, solid stature,
non-staining surfaces and flesh, pink-then-brown gills. The spores are 6.5-8.5 µm long. Agaricus
bisporus is distinguished by its long stem and tapering base, flesh white throughout, spores dark
brown, ellipsoid, smooth, thick-walled and 4- sterigmata.
Fig. 2.1: General Morphological structure of Agaricus
Nutritional value of mushrooms
Mushrooms have been known as essential food items since the ancient times because of
their nutritional values and therapeutic properties. Auricularia auricularia was the first
artificially cultivated mushroom in the world. The huge development in the mushroom
cultivation came from France when Agaricus bisporus was cultivated for the first time in1600s
and Pleurotus spp. in USA in 1900s (Chang, 2008). Nowadays, about thirty five species of
mushroom have been cultivated commercially and about twenty one on an industrial scale
(Muhammad and Suleiman, 2015). The global production of cultivated edible mushrooms was
5
495.127 metric tons in 1961 which increased to 10.378.163 metric tons in 2016 (FAO, 2016).
China is leading producer of mushroom globally. It produces about 73% of world mushroom
production in 2014. Italy is the second highest producer of mushrooms followed by USA (FAO,
2016).
In recent years, significance of mushroom consumption in diet has been rising throughout
the world due to their nutritional and medical properties. Mushrooms are generally low in
calories with no starch and sugars and are known as diabetics delight. They contain high content
of proteins and polysaccharides with low fat content. They are also excellent sources of phenolic
compounds and some micro and macronutrients (Rodrigues et al 2015). The nutritional
characteristics of edible mushrooms and the health promoting effects of the bioactive compounds
present in mushrooms, makes them a health food (Pereira
et al
2012). The nutritional
composition and mineral content of Agaricus bisporus are described in Table 2.1 and 2.2. Many
studies have confirmed the medicinal importance and nutritional quality of Agaricus bisporus .
Ahlavat et al 2016 studied the proximate compositions in fruit bodies of Agaricus bisporus
found that they are rich sources of carbohydrates (51.05%) and proteins (29.14%). Mushrooms
are generally regarded as good source of proteins. The protein content of Agaricus bisporus
reported by Sadiq et al 2008 is 11.01%, Muszynska et al 2011 is 25 % and by Mohiuddin et
al 2015 is 17.7%. The mushrooms contain all the nine essential amino acids required by humans
and can be used as substitute to meat diet (Kakon et al 2012). It is reported that their amino acid
composition is similar to animal proteins (Guillamon et al 2010). Mushrooms are also reported
as excellent source of minerals. They are generally rich source of potassium, iron, zinc, copper,
sodium, selenium, cobalt and manganese (Owaid 2015). They are also considered as good source
of vitamins. The most abundant vitamin reported in Agaricus is niacin which is followed by
riboflavin. Other vitamins reported are vitamin B1, vitamin B3, L-ascorbic acid and α-tocopherol
(Bernas and Jaworska, 2016). The vitamin content of Agaricus bisporus is given in Table 2.3.
From nutritional aspect, mushrooms are rich source of proteins especially lysine and is
rich food to fight against protein malnutrition in the cereal dependent Indian diet. They are rich
in vitamins and minerals especially vitamin B-complex, vitamin B-12, folic acid and iron. Table
2.4 gives the comparison of mushroom with commonly consumed vegetables from nutritional
point of view.
6
Table 2.1: Nutritional composition of Agaricus bisporus
Mushroom
Agaricus bisporus Portobello
Agaricus bisporus Crimni
Protein
34.44
33.48
Fat
3.10
2.39
Poly unsaturated fat
1.43
0.41
Total unsaturated fat
1.46
0.44
Saturated fat
0.30
0.26
Carbohydrate
47.38
46.17
Complex carbohydrate
24.68
24.27
Sugar (g/100g)
22.70
21.90
Calories
355
340
*R.D. Rai and T. Arumuganathan, Technical Bulletin, Post-harvest technology of Mushrooms
published by
National Research Centre for Mushroom (ICAR), Chambaghat, Solan (HP).
Table 2.2: Mineral Content of of Agaricus bisporus
Mushroom
Agaricus bisporus Portobello
Agaricus bisporus Crimni
Calcium (mg 100 g-1)
23
9
Copper (mg 100 g-1)
4.33
20.80
Iron(mg 100 g-1)
2.1
4.8
Potassium(mg 100 g-1)
4500
4800
Sodium (mg 100 g-1)
52
3
Selenium (mg 100 g-1)
0.415
0.066
*R.D. Rai and T. Arumuganathan, Technical Bulletin, Post-harvest technology of Mushrooms
published by National Research Centre for Mushroom (ICAR), Chambaghat, Solan (HP).
7
Table 2.3: Dietary fibre and vitamin content of Agaricus bisporus
Mushroom
Agaricus bisporus Portobello
Agaricus bisporus Crimni
Dietary fibre (g 100 g-1)
20.90
19.90
Thiamine B1 (mg 100 g-1)
0.27
0.23
Riboflavin B2 (mg 100 g-1)
4.13
3.49
Niacin B3 (mg 100 g-1)
69.20
38.50
Pantothenic acid B5 (mg 100 g-1)
12.70
21.70
Vitamin C(mg 100 g-1)
0
0
Vitamin D (IU 100 g-1)
235
26
*R.D. Rai and T. Arumuganathan, Technical Bulletin, Post-harvest technology of Mushrooms
published by National Research Centre for Mushroom (ICAR), Chambaghat, Solan (HP).
Table 2.4: Comparison of mushroom with common vegetables per 100g of article
Protien(dry
Name
Calories
Moisture
Fat
Carbohydrate(%)
Mushroom
16
91.1
0.3
4.4
26.9
Beet root
42
87.6
0.1
9.6
12.9
Brinjal
24
92.7
0.2
5.5
15.1
Cabbage
24
92.4
0.2
5.3
18.4
Cauliflower
25
91.7
0.2
4.9
28.8
Celery
18
93.7
0.2
3.7
20.6
Green beans
35
88.9
0.2
7.7
21.6
Green peas
98
74.3
0.4
17.7
26.1
Lima beans
128
66.5
0.8
23.5
22.2
Potato
83
73.8
0.1
19.1
7.6
weight basis)
*R.D. Rai and T. Arumuganathan, Technical Bulletin, Post-harvest technology of Mushrooms
published by National Research Centre for Mushroom (ICAR), Chambaghat, Solan (HP).
8
Medicinal importance of Agaricus bisporus
The extraction of bioactive compounds from mushrooms is gaining interest for
developing functional foods. The bioactive compounds extracted from mushrooms act as
antioxidants, anti-cancer and anti-inflammation agents. Their use is increasing in the world
against several human diseases such as diabetes mellitus, coronary heart diseases, bacterial and
fungal infections, disorders of the human immune system and cancers (Dhamodharan and
Mirunalini, 2010). Several studies reported the antioxidant, antidiabetic and antibacterial
properties of Agaricus bisporus
(Ghahremani-Majd and Dashti, 2015; Mao
et al 2013;
Ndungutse et al 2015; Ozturk et al 2011).
Sapcanin et al, 2015 evaluated the antioxidant activities of mushroom extracts and
reported that they are excellent source of natural anti-oxidants and phenolic compounds.
Thereby, they might serve as possible nutraceutical food in human diet and can play a great role
in reducing the oxidative damage. Cheung et al 2013 found a positive co-relation between total
phenolic content and anti-oxidant activities in the extracts from shitake mushroom and straw
mushroom Volvariella volvacea. Probable immunoceuticals have been produced from more than
15 species of mushrooms having anti-cancer activities (Khan & Chandra, 2017). The major
bioactive compounds extracted from Agaricus bisporus and their activities reported by different
researchers are described in Table 2.5.
Table 2.5: Bioactive compounds of Agaricus bisporus and their mechanism of action
Property
Active compound
Mechanism of action
References
Induction of tumor
∝ −glucose
necrosis factor
Ren et al 2012.
(TNF∝) production.
Anticancer
Delays tumor growth
Arginine
and metastasis.
Noves et al 2011.
Suppress aromatase
Phytochemicals
activity, inhibit
Palomares et al
breast-cancer cell
2011.
proliferation, decrease
9
mammary tumor
formation in vivo
Unsaturated fatty
Inhibit aromatase
acids (linoleic acid
activity
and linolenic acid)
Chen et al 2006
Lower cholesterol
Lovastation
level in serum and/or
Chen et al 2012.
liver.
Antihyperlipidemic
Reduce cholesterol
Sterols (ergosta-7,22-
absorption thereby
dienol, ergosta-5,7-
lower plasma
dienol and ergosta-7-
Teichmann et al 2007
cholesterol and LDL
enol)
cholesterol
Reduced production
Antidiabatic
α-glucans
of lipopoly saccharide
Volman et al 2010.
induced TNFa.
Antioxidant
Prevent progress of
Seratonin
Alzheimer’s disease.
Muszynska et al
2011; Quchi et al
2009.
Decreases feed
efficiency, fat mass,
adipocytokine
secretion and ectopic
Chistosan NPs.
fat deposition in the
liver and the muscle
in diet induced obese
mice
10
Neyrinck et al 2009.
Effect of temperature and packaging on post harvest quality of mushrooms
As mushrooms are rapidly perishable food, they start deteriorating immediately after the
harvest. Senescence, water loss, microbial attack, and browning reduce its commercial value
within 2-3 days of harvest (Nerya
et al
2006). Mushrooms have a considerably greater
respiration rate (200 to 500 mg/kg h at 20° C) than other vegetables and fruits, which is due to
their thin and porous epidermal structure (Kim et al 2006). As a result, they cannot be stored at
room temperature for longer than 24 hours and must be sold fresh. As a result, maintaining the
acceptability of fresh mushrooms with various post-harvest procedures necessitates quality
control during the post-harvest period. Browning, senescence, high respiration, water loss, and
microbial attack all contribute to its short postharvest life of less than 3 days at room temperature
(Ye et al 2012). Mushroom browning is a major biochemical event after harvest. It is one of the
main features besides texture and cap opening considered in the‘qualityspectrum’defined by
Gormley and Mac Canna.31. Browning or discolouration results from the action of 0-diphenol
oxidase (polyphenol oxidase, tyrosinase) on phenolic compounds.10 the oxidized phenolics
(quinones) polymerise to form brown/black melanin pigments depending on the mushroom
species. Whiteness is the most important quality attribute in the button mushroom, besides, shape
and size.
In view of their highly perishable nature, the fresh mushrooms have to be processed to
extend their shelf life for the off-season use. Mushrooms can be processed in many other ways to
extend their shelf life such as drying, which is a comparatively low-cost method, pickling, and
canning. After harvest, mushrooms continue to grow. Postharvest problems such as physical
colour changes, tissue damages, decreasing turgidity, microbial attack, and flavourless happened
due to the higher metabolic rate in mushroom which eventually leads to senescence (Gholami et
al 2017). Storage temperature is one of the main factors that affect post-ripening and qualities
such as respiration, transpiration, senescence and other physiological actions. Temperature
fluctuation during storage is another key factor.
11
CHAPTER - III
MATERIALS AND METHODS
The present work entitled “Effect of Packaging and Different storage conditions on
quality Agaricus bisporus” was conducted in the Department of Agriculture, Sri Guru Granth
Sahib World University, Fatehgarh Sahib. The details of the experimental set-ups, material used
and methodologies adopted during the course of investigation are described as under in this
chapter.
3.1 Raw material procurement
Freshly harvested white button mushroom were procured from the Mushroom Center,
Umanshu mushroom farm near Rajpura, Punjab and transported to the Department of
Agriculture, SGGSWU, Fatehgarh Sahib. They were sorted out for any damage or discoloration
after harvesting and their stems were then chopped. The button mushroom was picked during the
button stage. To avoid any physical damage and degeneration, the mushrooms were handled
delicately and quickly.
3.2 Post-harvest treatment, Packaging and Storage conditions
Mushrooms of uniform size and intact veil were selected, washed with tap water to
remove dust and surface dried. Two hundred gram (200g) mushrooms were taken for each
treatment and all the treatments were replicated three times. Samples were weighed and treated
separately as shown in Table 3.1
Table 3.1: Treatments used
Treatment
T1
Description
Control (without any treatment at ambient
temperature)
T2
0.5% KMS at ambient temperature
T3
0.5% KMS at 4 ˚C
T4
T5
T6
T7
0.5% KMS + 0.5% CaCl2 at ambient
temperature
0.5% KMS + 0.5% CaCl2 at 4 ˚C
0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at
ambient temperature
0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
12
After treatments the mushrooms were packed in standard packs of 200g with polystyrene
trays at base sealed with polyethylene film. Mushroom samples were then stored under ambient
and refrigerated (4 ͦC) conditions and were analyzed at 3 days intervals for 9 days for different
quality and biochemical parameters.
3.3 Observation recorded
3.3.1 Quality Parameters
Six mushrooms were chosen at random to evaluate the quality characteristics on day 0
(initial readings). The trays of mushrooms were selected at random after 3, 6 and 9 days of
storage and all mushrooms in each tray were evaluated for the following characteristics.
3.3.1.1 Weight Loss
The samples initial weight and final weight were recorded. The percentage of weight loss
was computed using the following formula in relation to the initial weight (Ul Haq et al. 20211)
𝑊𝑒𝑖𝑔ℎ𝑡 𝑙𝑜𝑠𝑠 𝑏𝑦 𝑚𝑢𝑠ℎ𝑟𝑜𝑜𝑚 (%) =
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 − 𝐹𝑖𝑛𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
× 100
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
3.3.1.2 Moisture Content
The moisture content was estimated by drying the weighed sample (5 g) to a constant
weight in hot air oven at 72° C. The dried samples were then cooled to room temperature prior to
weighing (Ranganna, 2010). Loss in weight of sample after drying representing the moisture
content was expressed as per cent (w/w).
𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 (%) =
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑓𝑟𝑒𝑠ℎ 𝑠𝑎𝑚𝑝𝑙𝑒 − 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒
× 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑓𝑟𝑒𝑠ℎ 𝑠𝑎𝑚𝑝𝑙𝑒
3.3.1.3 Veil opening
The amount of veil opening of the undamaged button stage was calculated on the basis of
cracked or broken on the mushroom’s volva. The percentage of veil opening was calculated by
using the formula given by Dhalsamant et al 2015.
𝑃𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 𝑜𝑓 𝑣𝑒𝑖𝑙 𝑜𝑝𝑒𝑛𝑖𝑛𝑔 (%) =
Where Vi = Total number of mushrooms (g)
Vf = Number of veil opened (g)
13
𝑉𝑖 − 𝑉𝑓
× 100
𝑉𝑖
3.3.2 Biochemical characteristics
3.3.2.1 pH
The mushroom sample was crushed with an equal quantity of distilled water and the pH
was determined using digital pH meter (Ranganna, 2010).
3.3.2.2 Proteins
The soluble protein concentration of the mushroom was determined by using the
methodology given by Lowry et al. (1951) and using bovine serum albumin (BSA) as standard.
Reagents used
Reagent
Concentration
Reagent A
2% Na2Co3 solution in 0.1 N NaOH
Reagent B
0.5% CuSO4.H2O in 1% Na-K tartrate
Reagent C
Folin-Ciocalteu’s Reagent-FCR
Procedure
One gm of fresh mushroom was crushed in 3 ml potassium phosphate buffer (50 mM, pH
= 7.0) and centrifuged at 10000×g for 20 min at 4°C. Supernatant (0.1 ml) was added to test tube
and 1 ml of distilled water was added. Now 5 ml of reagent C was poured to test tube and
incubated at room temperature for 10 minutes. After this, 0.5 ml of Folin–Ciocalteu reagent was
added to the test tube followed by incubation at room temperature in dark for 30 minutes.
Absorbance was read at 660 nm using Systronics 2202 UV–Vis Spectrophotometer. Calibration
curve was made by using Bovine Serum Albumin (BSA) and the total protein content was
determined using standard curve. The protein content was expressed as mg g-1fr. wt.
3.3.3 Sensory Evaluation
Preference ratings were done on experimental sample at different storage intervals for
overall acceptability of the samples on the basis of following parameters:
1. Browning degree
2. Maturity index
3. off-odor
4. Water accumulation
5. Overall acceptability
14
Table 3.2: Sensory Evaluation Scale
S. No
1
2
3
4
4
Parameters
Browning index
Maturity index
Off-odor
Water accumulation
Overall acceptability
Score
Characteristics
1
75% brown
2
50% brown
3
30% brown
4
10% brown
5
Normal
7
Veil intact tightly
6
Veil intact stretched
5
Veil partially broken (less than half)
4
Veil partially broken (more than half)
3
Veil completely broken
2
Cap open and gills well exposed
1
Cap open and gill surface flat
5
No off odor
4
Very light
3
Light off-odor
2
Medium off-odor
1
Strong off-odor
0
Mushrooms completely wet
1
Mushrooms and film moderately wet
3
Mushrooms moderately wet
7
Mushrooms and film slightly wet
5
Mushrooms slightly wet
9
No water accumulation
1
Not acceptable
2
Poor
3
Fair
4
Good
5
Excellent
15
3.4 Statistical Analysis
The mean ± S.E was calculated by MS Excel. The data was analyzed by one way
ANOVA using SPSS software version 16. The ANOVA was carried out using a totally random
design (CRD). Each experiment was performed in triplicates.
16
CHAPTER - IV
RESULTS AND DISCUSSION
The results of the study entitled “Effect of Packaging and Storage Conditions on
Quality of Agaricus bisporus conducted at the Department of Agriculture, Sri Guru Granth
Sahib World University, Fatehgarh Sahib during 2020-2021 are presented in this Chapter.
The results presented in this chapter will be useful to develop an effective post-harvest method
for increasing the shelf life of fresh white button mushroom.
4.1 Quality Parameters
Some of the physical properties such as physiological weight loss and veil opening of
white button mushroom were determined and are presented below:
4.1.1 Weight loss (%)
The loss in weight during storage is one of the important parameters for considering freshness of
material. Influence of different storage conditions and treatments on physiological loss in weight
of button mushroom is presented in the Table 4.1 and Figure 4.1. The result revealed that loss in
weight was observed in all the samples. Although, the minimum loss (4.33 %) was recorded in
the samples treated with 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl stored at 4 ˚C in polystyrene
trays sealed with polyethylene film after 9 days of storage as compared to control which showed
maximum loss in weight (24.33 %). Statistical analysis (one-way ANOVA) showed that
significant difference was observed between control and all the treatments with respect to weight
loss (%) at (p≤0.01).
Our results are consistent with the findings of Ding et al. 2016 who also showed
relatively lower loss in weight chemical-pretreated mushroom in comparison with the control
after 8 days of storage. Similar results were obtained by Kumar et al (2013) who stated that the
weight loss enhanced in mushrooms during storage. The reason for low weight loss in
chemically pretreated mushroom might be due to their enhancing effects on the membrane
integrity that could slow down the dehydration process (Maalwkuu et al. 2006; Aghdam and
Mohammadkhani 2014).
17
Table 4.1: Influence of packaging and storage conditions on physiological loss in weight (%) of white button mushroom
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean±S.E.
Mean±S.E.
Mean±S.E.
T1
5.033±0.219
9.3±0.265
24.433±1.270
T2
3.3±0.153
7.167±0.203
11.7±0.760
T3
2.067±0.285
2.867±0.176
5.00±0.420
T4
2.433±0.12
3.233±0.088
11.20±0.350
T5
1.573±0.173
3.1±0.404
5.30±0.210
T6
2.133±0.088
5.133±0.176
9.933±0.190
T7
1.40±0.115
2.3±0.289
4.333±0.09
C.D.
0.54
0.757
1.856
SE(m)
0.176
0.247
0.606
SE(d)
0.249
0.35
0.857
C.V.
11.922
9.055
10.218
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
18
30
3 DAYS
WEIGHT LOSS (%)
25
6 DAYS
9 DAYS
20
15
10
5
0
T1
T2
T3
T4
TREATMENT
T5
T6
T7
Fig. 4.1: Influence of packaging and storage conditions on physiological loss in weight (%) of white button mushroom
19
4.2 Moisture Content
The data presented in Table 4.2 and Figure 4.2 show the effect of different storage
conditions on the per cent moisture content of white button mushroom stored for 3, 6 and
9 days in polystyrene trays sealed with polyethylene film at ambient and refrigerated
temperature. A significant decrease in moisture content was observed after storage. The
maximum decrease in moisture content was recorded in T1 (without any treatment at ambient
temperature) which was about 28.33% i.e. from 90.67 to 62.33% after 9 days of storage in
control; followed by T2 (0.5% KMS at ambient temperature; 21.33 %) and T6 (0.5% KMS +
0.5% CaCl2 + 0.5% NaCl at ambient temperature), irrespective of the storage conditions. The
minimum reduction in moisture content was recorded in T7 (0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at 4 ˚C; 16.67%). This agreed with the findings of Singh et al. 2016 who observed
decrease in moisture content with the advancement of storage period in all the packaging
materials irrespective of the storage conditions at which they were kept. This could be attributed
to the fact that mushrooms have a thin and porous epidermal structure, which is prone to quick
superficial dehydration that causes significant quality losses (Singer, 1986). Antmann et al. 2008
reported that unpacked mushrooms show a weight loss of 72 % after 6 days of storage,
suggesting that dehydration is a major factor for loss in mushroom quality during storage. The
mushrooms stored at refrigerated conditions were better preserved than at ambient conditions,
which was in accordance with Babitha and Kiranmayi (2010) who reported that tomatoes stored
at refrigerated temperature had significantly higher moisture content than at ambient conditions.
20
Table 4.2: Influence of packaging and storage conditions on moisture content (%) of white button mushroom
Treatment
Initial moisture content
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
90.667±0.667
84.333±0.333
71.667±0.882
62.333±1.453
2
90.333±0.882
88±0.577
78±1.155
69±0.577
3
90.667±1.202
89.333±0.333
83.667±0.882
73.667±0.882
4
90.333±0.333
85.667±0.334
77.333±0.667
72.667±1.453
5
91±0.577
89.667±0.334
78.667±0.667
74±1.155
6
89.333±0.333
83.667±0.882
75.333±0.667
71.333±0.667
7
90.667±0.667
88.667±0.334
78±0.577
74±0.577
C.D.
N/A
1.494
2.471
3.319
SE(m)
0.724
0.488
0.807
1.084
SE(d)
1.024
0.69
1.141
1.533
C.V.
1.386
0.971
1.802
2.64
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
21
0 DAY
3 DAYS
6 DAYS
9 DAYS
MOISTURE CONTENT (%)
100
80
60
40
20
0
T1
T2
T3
T4
TREATMENT
T5
T6
T7
Fig. 4.2: Influence of packaging and storage conditions on moisture content (%) of white button mushroom
22
4.3 Veil Opening
Table 4.3 and Figure 4.3 shows the results of influence of packaging and storage
conditions on veil opening of white button mushroom. Agaricus bisporus stored at ambient
temperature showed significantly higher percentage of veil opening as compared to mushrooms
stored at refrigerated temperature (4 ºC) irrespective of the type of post harvest treatment. There
was a rapid increase in veil opening from day 0 to 9 i.e. about 83 % in T1 (Control; without any
treatment at ambient temperature). The minimum veil opening was observed in T7 (0.5% KMS
+ 0.5% CaCl2 + 0.5% NaCl at 4 ˚C) i.e. 10% after 9 days of storage. Opening of veil may be due
to dryness from water loss which results in decrease cohesive forces and hydrophilic molecules
such as protein, responsible for the intact condition of the mushroom veil (Alikhani-Koupaei et
al. 2014). In addition to that, lower temperature gives drying effect to commodities. Also, the
mushrooms continue to grow even after harvest. Thus, these factors triggered the opening of veil
towards the mature stage (Sakinah et al. 2020).
Table 4.3: Influence of packaging and storage conditions on veil opening of white button
mushroom
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
53.333±3.333
73.333±3.333
83.333±3.333
2
56.667±3.333
70±0
76.667±3.333
3
6.667±3.333
23.333±3.333
23.333±3.333
4
46.667±3.333
70±5.774
63.333±3.333
5
3.333±3.333
16.667±3.333
13.333±3.333
6
43.333±3.333
63.333±3.333
56.667±3.333
7
3.333±3.333
13.333±3.333
10±0
C.D.
10.209
10.913
9.451
SE(m)
3.333
3.563
3.086
SE(d)
4.714
5.04
4.364
C.V.
18.944
13.092
11.454
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient
temperature; T3 = 0.5% KMS at 4 ˚C; T4 = 0.5% KMS + 0.5% CaCl2 at ambient temperature;
T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at
ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
23
100
3 DAYS
6 DAYS
9 DAYS
VEIL OPENING (%)
80
60
40
20
0
T1
T2
T3
T4
TREATMENT
T5
T6
T7
Fig. 4.3: Influence of packaging and storage conditions on veil opening of white button mushroom
24
4.4 pH
The average pH value recorded in fresh mushroom was 6.80 ± 0.03. Table 4.4 and Figure
4.4 shows the results of influence of packaging and storage conditions on pH of white button
mushroom A non-significant difference in pH was observed in mushrooms stored under different
conditions. The pH value was recorded to be higher in T7 (0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at 4 ˚C) with the mean value of 7.13 while lowest pH was observed in mushroom without
washing i.e.T1 (Control; without any treatment at ambient temperature) after 3 days of storage.
Babarinde and Fabunmi (2009) also reported increase in pH of okra stored in polyethylene bag
for 3 days, which implies that okra turn less acidic with increase in storage period.
Table 4.4: Influence of packaging and storage conditions on pH of white button mushroom
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
6.9±0.029
7.027±0.037
6.967±0.067
2
7.033±0.033
7.067±0.033
7.067±0.033
3
6.95±0.029
6.983±0.06
7.033±0.12
4
7.033±0.088
7.167±0.033
7.093±0.064
5
7.067±0.088
6.933±0.088
6.933±0.088
6
6.96±0.087
7.067±0.088
6.967±0.088
7
7.133±0.033
7±0.1
7.033±0.12
C.D.
N/A
N/A
N/A
SE(m)
0.062
0.068
0.088
SE(d)
0.088
0.097
0.124
C.V.
1.536
1.684
2.17
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient
temperature; T3 = 0.5% KMS at 4 ˚C; T4 = 0.5% KMS + 0.5% CaCl2 at ambient temperature;
T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at
ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
25
3 DAYS
6 DAYS
9 DAYS
7,3
7,2
pH
7,1
7
6,9
6,8
6,7
6,6
T1
T2
T3
T4
TREATMENT
T5
T6
T7
Fig. 4.4: Influence of packaging and storage conditions on pH of white button mushroom
26
4.5 Total Proteins
The influence of different post harvest treatment on the protein content of white button
mushroom during storage period is presented in Table 4.5 and Figure 4.6. The total protein
content was calculated from standard BSA curve and expressed as mg/100 g fresh weight (Figure
4.5). The initial protein content of fresh mushroom was 9.85±1.96 mg/100g FW. From the
Table, it was observed that even though there was a gradual reduction in the protein content in
all the treatments, the rate of decrease was less in treatment T7 (0.5% KMS + 0.5% CaCl2 +
0.5% NaCl at 4 ˚C) followed by T5 (0.5% KMS + 0.5% CaCl2 at 4 ˚C) and T3 (0.5% KMS at 4
˚C) after 9 days of storage in refrigerated temperature compared to control and ambient
temperature. The protein content of white button was found to be more in mushroom samples in
samples treated with different post harvest chemicals and stored in refrigerated conditions in
polystyrene trays covered with polyethylene film as compared to control (T1; without any
treatment and packaging) stored at ambient temperature.
2,5
ABSORBANCE
2
1,5
y = 0,1569x + 0,3806
R² = 0,9837
1
0,5
0
0
2
4
6
8
CONCENTRATION (mg/ml)
10
Fig. 4.5: Standard BSA curve for protein content determination
27
12
Table 4.5: Influence of packaging and storage conditions on protein content of white button mushroom
Treatments
3 DAYS
6 DAYS
9 DAYS
T1
6.257±1.66
2.231±0.181
1.715±0.156
T2
5.307±0.224
3.406±118
2.522±0.222
T3
8.567±3.130
5.074±0.160
4.925±0.195
T4
6.115±0.169
3.145±0.094
2.586±0.035
T5
8.687±0.083
4.245±0.195
4.415±0.321
T6
7.113±0.178
3.204±0.224
2.482±1.01
T7
8.237±1.84
6.008±0.478
5.074±0.160
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
28
3 DAYS
6 DAYS
9 DAYS
PROTEIN CONTENT (mg/g FW)
14,000
12,000
10,000
8,000
6,000
4,000
2,000
0,000
T1
T2
T3
T4
TREATMENT
T5
T6
T7
Figure 4.6: Influence of packaging and storage conditions on protein content of white button mushroom
29
4.6 Sensory Evaluation
4.6.1 Browning Index
Browning, the most essential indicator of quality as perceived by consumers, plays a
critical influence in the acceptance or rejection of mushrooms. The browning index score
assesses the acceptability of mushrooms based on browning as seen through the eyes of a
consumer. It was discovered that the browning of all mushroom samples increased as the storage
period increased (Table 4.6 and Figure 4.7). The browning index score ranged from 5 (no
appearance of brown color) to 1 (no appearance of brown color) (dark in more than 10 pieces).
Browning occurred at a faster rate in samples held at room temperature than in samples stored at
4 C, regardless of the kind of treatment. There was little browning in the samples kept at 4 ̊C
ninth day of storage, whereas browning increased significantly at third day of storage for
samples stored under ambient conditions. Hence, higher temperature conditions facilitated
more production of compounds which are responsible for browning. Further it was observed that
the samples stored under T7 conditions (0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C) had
lower rate of browning as compared to other treatments. Analysis of variance showed
statistically significant decrease in browning index in treated mushroom samples as compared to
control (without any treatment and packaging). After harvest, mushrooms are highly perishable
and prone to enzymatic browning (Kumar et al 2013; Kumari and Baskaran, 2015). Browning
pigments emerge when O2 reacts with an enzyme found in mushrooms (Kumari and Baskaran,
2015). Furthermore, the browning impact was aided by the phenolic substrate oxidation process
triggered by the PPO enzyme (Alikhani Koupaei et al 2014). This suggests that while the
fruiting body was stored in control packaging, there was a significant concentration of O2 and
PPO enzyme. The permeability barrier of packing films might have reduced O2 depletion in
enclosed packaging (Sakinah et al 2020). The browning of mushrooms might also be caused
by the action of bacteria and mould on the mushroom tissues. The low temperature, post
harvest treatment and packing of mushrooms might have delayed or inhibited the infection of
mushrooms.
30
Table 4.6: Browning index of white button mushroom
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
1.667±0.333
1±0
1±0
2
2.667±0.333
2±0
2±0
3
4.667±0.333
4±0
3.667±0.333
4
3.333±0.333
3±0
2.333±0.333
5
5±0
4±0
3.667±0.333
6
4±0
3.333±0.333
3±0
7
5±0
4±0
4±0
C.D.
0.772
0.386
0.668
SE(m)
0.252
0.126
0.218
SE(d)
0.356
0.178
0.309
C.V.
11.601
7.16
13.453
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
31
3 DAYS
6 DAYS
9 DAYS
6
BROWNING DEGREE
5
4
3
2
1
0
T1
T2
T3
T4
TREATMENT
T5
T6
Fig. 4.7: Browning index of white button mushroom
32
T7
4.6.2 Maturity index
The maturity of mushrooms is a key element in determining their shelf life. Increased
maturity results in veil breaking and, as a result, increased senescence. The maturity of the
mushrooms increased as the storage period increased, as shown in Table 4.7 and Figure 4.8. The
maturity index score ranged from 1 (completely intact veil) to 7 (cap open and gill surface flat).
During storage, it was discovered that the mushroom samples matured faster at higher
temperatures. It was seen that the mushrooms stored under control conditions (T1) had a
maturity index score of 1 after 9 days of storage whereas mushrooms stored under T7
conditions had a score of 5. Mushroom maturity is favored by higher temperature which may
be due to high percentage of soluble carbohydrates, mainly manitol, which serves as a respiratory
substrate resulting in continued development and aging (Briones et al. 1992; Escriche et al.
2001). The opening of the mushroom cap is also related to the dryness of the mushrooms as a
result of water loss during storage. Increased water loss during storage reduces the cohesive
forces of water and other hydrophilic molecules, such as proteins necessary for the intact
position of mushrooms' caps and veil (Jiang 2013; Wani et al. 2009).
4.6.3 Off-odor
The off-odor development increased in all the treatments as shown in Table 4.8
and Figure 4.9). However, very strong off-odor developed in the treatments stored under ambient
conditions. The off-odor developed in T1 (control) was very high as compared to other
treatments. The lowest off-odor was developed in T7 treated with 0.5% KMS + 0.5% CaCl2 +
0.5% NaCl and stored at 4 ˚C in polystyrene strays with polyethylene film after nine days of
storage. Towards the end of the storage period, the appearance of off-odor was comparatively
less at lower temperatures of storage i.e. 4⁰C as compared to ambient conditions. Statistical
analysis revealed significant difference in off-odor between control and other treatments at
p<0.05.
33
Table 4.7: Maturity index of white button mushroom
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
4.333±0.333
3.333±0.333
1±0
2
6±0
4±0
1.667±0.333
3
7±0
6±0
5.667±0.333
4
6±0
4.667±0.333
2.667±0.333
5
7±0
6.333±0.333
6±0
6
6.333±0.333
4.667±0.333
2.667±0.333
7
7±0
6±0
5±0
C.D.
0.546
0.772
0.772
SE(m)
0.178
0.252
0.252
SE(d)
0.252
0.356
0.356
C.V.
4.947
8.729
12.385
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
34
3 DAYS
6 DAYS
9 DAYS
8
MATURITY INDEX
7
6
5
4
3
2
1
0
T1
T2
T3
T4
TREATMENT
T5
T6
Fig. 4.8: Maturity index of white button mushroom
35
T7
Table 4.8: off-odor in white button mushroom after storage
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
2.667±0.333
2±0
1±0
2
4±0
2.667±0.333
2±0
3
5±0
4±0
3.667±0.333
4
3.667±0.333
3.333±0.333
3±0
5
5±0
4.333±0.333
4±0
6
4±0
3.667±0.333
3.333±0.333
7
5±0
4±0
4±0
C.D.
0.546
0.772
0.546
SE(m)
0.178
0.252
0.178
SE(d)
0.252
0.356
0.252
C.V.
7.364
12.729
10.287
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
36
3 DAYS
6 DAYS
9 DAYS
6
OFF-ODOR
5
4
3
2
1
0
T1
T2
T3
T4
TRETAMENT
T5
T6
Fig. 4.9: Off-odor in white button mushroom after storage
37
T7
4.6.4 Water accumulation
Water accumulation is one of the most common causes of mushroom deterioration.
Mushrooms, due to their high transpiration rate, suffer from moisture loss, which causes a
variety of physiological changes, including weight loss and maturation. The data presented in
Table 4.9 and Figure 4.10 depicted that with increase in storage time, loss of moisture from the
mushrooms takes place. It was discovered that the higher the temperature, the greater the
moisture loss. The moisture emitted by the mushrooms builds up on the film's surface. This is
because the films have a low water vapor transmission rate. Due to the limited passage of
moisture from inside the container, moisture gathers inside, on the films, and on the mushroom
samples. More water accumulation was seen in the packages stored at ambient temperature due
to the high temperature settings. The results showed that maximum water accumulation was
seen in T1 (control) without any treatment at ambient conditions after nine days of storage,
followed by T4 and T6 treated with 0.5% KMS + 0.5% CaCl2 and 0.5% KMS + 0.5% CaCl2 +
0.5% NaCl and stored at ambient conditions. However minimum water accumulation was seen in
mushroom samples of T7 treated with 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl and stored at 4
˚C.
4.7.5 Overall acceptability
Overall acceptability of mushrooms stored at different temperatures in different packages
decreased towards the end of storage period (Table 4.10). The early values, which represent
highest acceptability, decline to least acceptability near the end of the storage time. It was also
discovered that even little alterations in visual appearance, scent, and overall quality reduced
desirability significantly. The changes were delayed in the samples held at low temperatures,
whereas the ones stored at higher temperatures were found to have a quick fall in acceptability. It
was seen that maximum acceptability was seen for mushroom samples in T7 treated with 0.5%
KMS + 0.5% CaCl2 + 0.5% NaCl and stored at 4 ˚C. Minimum acceptability was seen in the
mushrooms stored in at room temperature without any treatment.
38
Table 4.9: Water accumulation in white button mushroom after storage
Treatment
3 DAYS
6 DAYS
9 DAYS
Mean± S.E.
Mean± S.E.
Mean± S.E.
1
4±0.667
3±0
1±0
2
6±0.667
5±1.155
3±0
3
6±0.667
6±0.667
6±0.667
4
5±0
6±0.667
2±0.667
5
6±1.333
6±0.667
6±0.667
6
6±0.667
6±1.333
4±1.333
7
9±0
5±0
6±0.667
C.D.
2.183
N/A
2.183
SE(m)
0.713
0.797
0.713
SE(d)
1.008
1.127
1.008
C.V.
20.095
26.59
30.498
T1 = Control (without any treatment at ambient temperature); T2 = 0.5% KMS at ambient temperature; T3 = 0.5% KMS at 4 ˚C; T4 =
0.5% KMS + 0.5% CaCl2 at ambient temperature; T5 = 0.5% KMS + 0.5% CaCl2 at 4 ˚C; T6 = 0.5% KMS + 0.5% CaCl2 + 0.5%
NaCl at ambient temperature; T7 = 0.5% KMS + 0.5% CaCl2 + 0.5% NaCl at 4 ˚C
39
10
3 DAYS
WATER ACCUMULATION
9
6 DAYS
9 DAYS
8
7
6
5
4
3
2
1
0
T1
T2
T3
T4
TREATMENT
T5
T6
Fig. 4.10: Water accumulation in white button mushroom after storage
40
T7
Table 4.10: Overall acceptability of white button mushroom after storage
Treatment
3 DAYS
6 DAYS
9 DAYS
T1
4
2
1
T2
4
3
2
T3
5
4
3
T4
4
3
2
T5
5
4
4
T6
4
3
3
T7
5
5
4
1=Not acceptable; 2= Poor; 3= Fair; 4= Good ; 5= Excellent
41
CHAPTER – V
SUMMARY AND CONCLUSION
42
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47
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