Search Results (4)

As a rare and functional edible mushroom, the market potential of ready-to-eat fresh-cut Changgen mushrooms (Oudemansiella raphanipes) is booming in developing countries. However, fresh-cut mushrooms preservation is challenging in distribution and consumption. The present study discovered that exogenous L-cysteine (L-Cys) treatment delayed the weight loss, browning degree, nutrition depletion and microbial contamination of fresh-cut Changgen mushrooms at 4 °C. Based on transcriptomic data, exogenous L-Cys significantly activated the metabolism of 17 amino acids, including L-Cys and methionine, a prerequisite for hydrogen sulfide (H₂S) synthesis. Exogenous L-Cys also stimulated the activities and gene expressions of cystathionine beta-synthase and cystathionine gamma-lyase, thereby increasing H₂S levels. Furthermore, exogenous L-Cys enhanced the energy metabolism by improving cytochrome c oxidase, H⁺-ATPase and Ca²⁺-ATPase enzymes activity. Exogenous L-Cys treatment reduced the reactive oxygen species by regulating enzyme activities such as polyphenol oxidase, catalase and superoxide dismutase. This study contributes valuable insights into the physiological function of L-Cys and the role of H₂S on the fresh-cut Changgen mushroom. Full article

The application of chlorine dioxide (ClO₂) in microbial safety and quality maintenance of fresh produce has received extensive attention. Fresh-cut button mushrooms (Agaricus bisporus) are prone to spoilage, resulting in a short shelf-life. In this study, ClO₂ treatment was used to preserve fresh-cut button mushrooms, and its effect on maintaining the postharvest quality was investigated using sensory evaluation, weight loss, color, firmness, respiration rate, electronic-nose (E-nose) analysis and microbial analysis. During the 8 d storage, both the 50 and 100 mg·L⁻¹ ClO₂ treatment reduced the aerobic bacteria count on the surface of fresh-cut button mushrooms. However, the results showed that the 50 mg·L⁻¹ ClO₂ treatment but not the 100 mg·L⁻¹ ClO₂ treatment significantly inhibited the deterioration of comprehensive quality. The 50 mg·L⁻¹ ClO₂ treatment maintained the high sensory evaluation and pleasant volatile odor of fresh-cut button mushrooms as well as reduced the decreasing of fresh weight and firmness. Contrary to expectations, the application of ClO₂ treatment showed worse appearances in color (lower L^*, higher a^*, b^* and browning index) of fresh-cut button mushrooms. Significant differences were observed between CK and ClO₂-treated groups from day 0 to day 6, while there were no significant differences of a^*, b^* and browning index between CK and the 50 mg·L⁻¹ ClO₂ treatment at the end of storage (on day 8). In conclusion, the 50 mg·L⁻¹ ClO₂ can maintain the good quality of fresh-cut button mushrooms. Full article

For the CO-FRESH (CO-creating sustainable and competitive FRuits and vEgetableS’ value cHains in Europe) project, implemented under Horizon 2020, the main objective is to design and pilot innovative system approaches to agri-food value chains in order to scale up this innovation at the European level. The Association of Polish Organic Fruit Producers POLSKI EKOOWOC has been selected as a pilot unit of the CO-FRESH project. The association includes 20 certified organic fruit growers from central Poland. Their acreage comprises more than 600 ha of organic orchards and plantations, producing 30,000 tonnes of organic fruit annually. During the course of the CO-FRESH project, a uniform methodology was developed to analyse and redesign the selected pilot units. A definition and description of the EKOOWOC association as a value chain in fruit production was first made. Then, after appropriate project training, a SWOT analysis was carried out for EKOOWOC in a meeting of a Polish working group of 10 people representing the downstream links in the production chain of this pilot unit. At the same meeting, a selection of proposed innovations for EKOOWOC was carried out. Several innovations important for the development of the pilot unit were pre-selected. After a few days, through a DELPHI survey, the working group selected the most important innovations for the EKOOWOC pilot unit. The creation of an online shop for the sale of organic fruit was chosen; the commercial activity here is combined with an educational activity, as customers ordering fruit learn about the qualities of organic apples of different varieties. Another innovation is the composting of organic residues from the orchard, with the aim of minimising organic waste. Two experimental compost heaps were set up, made up of several layers of waste—straw, waste apples, soil from organic mushrooms, leaves from the orchard and cut branches. The compost used a preparation of microoganisms, fermented organic matter and a natural mineral containing 64 elements. The final innovation was the production of vinegar from organic apples that do not meet commercial requirements. These are healthy fruits with too-small a diameter or an unusual shape. This action also minimises producer losses and allows for the use of waste materials. Organic vinegar has great health-promoting qualities and can be used for both culinary and cosmetic–medicinal purposes. The innovations are currently in the implementation phase and will be implemented from October 2023. Full article

Mushrooms support the Irish economy, with a farm gate value of roughly EUR 130 million in 2022 and with 80%–85% of Irish production exported to the United Kingdom. In order to apply cutting edge technologies and offer creative solutions to increase the shelf life of mushrooms, it is essential to understand the mechanisms of action and preservation effects of the current trends in edible mushroom packaging systems. This review summarises the mechanisms of action for nanopackaging, biodegradable packaging, edible coatings, modified atmosphere packaging (MAP), and active packaging in terms of their enzyme activity, antimicrobial activity, antioxidant activity, and rate of respiration along with the changes in texture, colour, nutritional value, and shelf life of mushrooms reflected in the preservation effects of these packaging systems. SWOT analysis highlights the strengths, weaknesses, and threats of these packaging systems and provides potential opportunities for trialing innovative packaging materials for fresh edible mushrooms in Ireland. Full article