Search Results (19)

The increasing problem of carbon dioxide emissions has become a significant concern, with mushroom production identified as one of the contributing factors. This is because the mushroom production process emits carbon dioxide through respiration, and the carbon dioxide emitted by the mushrooms contributes to an increase in greenhouse gases. The carbon dioxide emitted by mushrooms can be utilized in various applications, such as supporting vegetable cultivation in greenhouses. However, the amount of carbon dioxide emitted by mushrooms varies. Thus, this study aimed to investigate the growth, yield, and carbon dioxide emissions in five edible mushrooms, namely Pleurotus pulmonarius, Lentinus squarrosulus, P. ostreatus, P. citrinopileatus, and P. cystidiosus. The experiment found that the fresh weight, dry weight, and biological efficiency percentage of P. ostreatus were the highest at 65.71, 11.18 g, and 28.22 percent, respectively. In contrast, the fresh weight, dry weight, and biological efficiency percentage of L. squarrosulus were the lowest, at 24.90, 3.80 g, and 9.90 percent, respectively. On the other hand, the carbon dioxide emitted from L. squarrosulus was the highest, ranging from 854.00 to 8369.67 ppm, while the carbon dioxide emitted from P. cystidiosus was the lowest, ranging from 606.00 to 861.00 ppm. Full article

Hericium erinaceus, commonly known as Lion’s Mane mushroom, presents a challenge for maintaining quality and shelf-life during post-harvest storage. This study investigates the impact of different temperatures (5 °C, 13 °C, and 21 °C) during 14 days of storage, on the physicochemical, microbiological, and bioactive characteristics of H. erinaceus. Respiration was measured as an indicator of physiological aging, showing that higher temperatures increased CO₂ production as well as O₂ depletion. Physicochemical assessments, including moisture content, pH, titratable acidity, weight loss, browning index, and firmness, demonstrated that refrigeration at 5 °C best preserved the mushrooms’ quality. Storage at 5 °C effectively minimized microbial proliferation, maintaining acceptable levels until day 7 but showing increased contamination by day 14. However, higher temperatures promoted antioxidant activity and total phenolic content, likely due to moisture loss and oxidative stress. These findings highlight the critical role of low-temperature storage in preserving both the physicochemical integrity and functional bioactivity of H. erinaceus, and suggest further research into packaging solutions and preservation strategies to optimize the post-harvest handling of H. erinaceus. 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

The Agaricus bisporus (Button mushroom) stands out as one of the most prolific edible fungi which offers robust flavor and nutrition. Nonetheless, this mushroom contains high moisture levels and intense respiration. Without appropriate postharvest preservation techniques, the button mushroom readily experiences browning and senescence. To ensure optimum quality, prompt cooling and appropriate storage conditions are essential. This present research investigated the postharvest quality of button mushrooms stored in a controlled atmosphere (CA) with different initial gas compositions. The findings revealed that button mushrooms in the CA group demonstrated considerable enhancements in appearance and overall quality, effectively delaying browning and senescence compared to those in the control group. The optimal gas composition is 1–3% O₂ and 15–17% CO₂ (CAII), which effectively inhibited the expression of polyphenol oxidase (PPO)- and lactase (LAC)-related genes in the button mushroom, maintaining a high L* value. Furthermore, the application of 1–3% O₂ and 15–17% CO₂ (CAII) not only preserved visual quality but also extended the postharvest shelf life of the button mushroom by minimizing metabolic activities that contribute to senescence. Moreover, 1–3% O₂ and 15–17% CO₂ (CAII) storage also reduced the expression levels of genes associated with ethylene synthesis, which is reflected in the gradual decrease in cell membrane permeability. Consequently, this research underscores the critical importance of controlled atmosphere storage in improving the marketability and sustainability of this widely consumed mushroom. Full article

Mushroom β-D-glucans can be isolated from several species, including the widely consumed Agaricus bisporus. Besides immunomodulatory responses, some β-D-glucans may exhibit direct antitumoral effects. It was previously observed that a β-(1→6)-D-glucan (BDG16) has indirect cytotoxicity on triple-negative breast cancer cells. In this study, the cytotoxicity of this same glucan was observed on estrogen receptor-positive (ER+) breast cancer cells (MCF-7). Cell viability was determined by multiple methods to assess metabolic activity, lysosomal membrane integrity, and adhesion capacity. Assays to evaluate cell respiration, cell cycle, apoptosis, necroptosis, and oxidative stress were performed to determine the action of BDG16 on MCF-7 cells. A gradual and significant cell viability reduction was observed when the cells were treated with BDG16 (10–1000 µg/mL). This result could be associated with the inhibition of the basal state respiration after incubation with the β-D-glucan. The cells showed a significant arrest in G1 phase population at 1000 µg/mL, with no induction of apoptosis. However, an increase in necrosis and necroptosis at the same concentration was observed. No difference in oxidative stress-related molecules was observed. Altogether, our findings demonstrate that BDG16 directly induces toxicity in MCF-7 cells, primarily by impairing mitochondrial respiration and promoting necroptosis. The specific mechanisms that mediate this action are being investigated. Full article

Agaricus bisporus is one of the most popular mushroom species in the world; however, mushrooms are highly susceptible to browning due to the absence of a protective cuticle layer and high respiration rate. The molecular mechanism underlying the process of mushroom browning needs to be explored. Here, we analyzed the transcriptomic and metabolomic data from A. bisporus at ambient temperature. Specifically, a total of 263 significantly changed metabolites and 4492 differentially expressed genes were identified. Lipid metabolites associated with cell membrane degradation were predominantly up-regulated during ambient storage. Transcriptomic data further revealed the alterations of the expression of membrane lipid metabolism-related enzymes. Additionally, energy metabolic processes and products such as glycolysis and linoleic acid changed significantly during ambient storage, indicating their potential roles in the quality deterioration of A. bisporus. These findings provide new insights into the underlying lipid metabolic mechanisms of A. bisporus during postharvest ambient storage and will provide values for mushroom preservation techniques. 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

China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms. Full article

The huge volumes of currently generated agricultural waste pose a challenge to the economy of the 21st century. One of the directions for their reuse may be as fertilizer. Spent mushroom substrate (SMS) could become an alternative to manure (M). A three-year field experiment was carried out, in which the purpose was to test and compare the effect of SMS alone, as well as in multiple variants with mineral fertilization, and in manure with a variety of soil quality indices—such as enzymatic activity, soil phytotoxicity, and greenhouse gas emissions, i.e., CO₂. The use of SMS resulted in significant stimulation of respiratory and dehydrogenase activity. Inhibition of acid phosphatase and arylsulfatase activity via SMS was recorded. SMS showed varying effects on soil phytotoxicity, dependent on time. A positive effect was noted for the growth index (GI), while inhibition of root growth was observed in the first two years of the experiment. The effect of M on soil respiratory and dehydrogenase activity was significantly weaker compared to SMS. Therefore, M is a safer fertilizer as it does not cause a significant persistent increase in CO₂ emissions. Changes in the phytotoxicity parameters of the soil fertilized with manure, however, showed a similar trend as in the soil fertilized with SMS. Full article

Stipe elongation is one of the main characteristics of the postharvest quality deterioration of Flammulina velutipes fruiting bodies. In order to reduce the postharvest stipe elongation of F. velutipes and prolong its shelf life, in this study, using polyethylene (PE) packaging and unpackaged treatments as controls, the effects of a polyethylene nano-packaging on postharvest stipe elongation of F. velutipes were investigated and its regulatory mechanisms were explored from the physiological and biochemical aspects. The results showed that the CO₂ content in polyethylene nano-packaging boxes was higher than in control boxes, and the O₂ content was lower than in the control group, indicating that nano-packaging could reduce F. velutipes respiration during low-temperature storage. The stipe elongation rate, chitinase activity, and β-1,3-glucanase activities of F. velutipes were lower in the nano-packaging group than in PE-packaged and unpackaged control groups, and the nano-packaging inhibited the increase in chitin and β-glucan, the main components of the cell wall. The levels of auxin (IAA), abscisic acid (ABA), gibberellin (GA), and cytokinin (CTK) were also lower in the nano-packaged group than in controls at most timepoints. After 18 d of storage, polyethylene nano-packaging inhibited the stipe elongation of fruiting bodies, and maintained mushroom quality, with stipe elongation of only 34.7% and 76.7% of PE-packaged and unpackaged control groups, respectively. The results showed that nano-packaging could effectively inhibit the harvest stipe elongation and prolong the shelf quality of F. velutipes. Full article

Spent mushroom substrate (SMS) is the organic residue generated during mushroom cultivation, and it is being produced in ever-greater quantities around the world. Different applications for this residue have been proposed for its valorization, but its application as a soil amendment could be one of the most sustainable. SMS improves soil quality by increasing its organic matter (OM), thereby enhancing the sustainability of agricultural systems. The objective of this work was to evaluate the effect of the application of two doses of SMS on the chemical, biochemical, and microbiological characteristics of two degraded vineyard soils in La Rioja (Spain) with different textures, as a new regenerative agricultural practice. The variations in organic carbon (OC), micro- and macronutrients, soil microbial biomass (BIO), respiration (RES), dehydrogenase activity (DHA), and the profile of phospholipid fatty acids (PLFAs) extracted from the soils were evaluated over two years. An initial increase in soil OC content was recorded in both soils, although the content that remained over time differed for each site. In general, SMS enhanced DHA, RES, and BIO in the soils, but the effect varied, possibly being conditioned by the availability of OC for soil microorganisms. In general, changes in the soils’ microbial structure after SMS application were not very significant over the two-year experimental period. Full article

Strain MS-P2^T was isolated from microbial mats associated with Mushroom Spring, an alkaline siliceous hot spring in Yellowstone National Park, WY, USA. The isolate grows chemoheterotrophically by oxygen-dependent respiration, and light stimulates photoheterotrophic growth under strictly oxic conditions. Strain MS-P2^T synthesizes bacteriochlorophyll a and the carotenoid spirilloxanthin. However, photoautotrophic growth did not occur under oxic or anoxic conditions, suggesting that this strain should be classified as an aerobic anoxygenic phototrophic bacterium. Strain MS-P2^T cells are motile, curved rods about 0.5 to 1.0 μm wide and 1.0 to 1.5 μm long. The optimum growth temperature is 45–50 °C, and the optimum pH for growth is circum-neutral (pH 7.0–7.5). Sequence analysis of the 16S rRNA gene revealed that strain MS-P2^T is closely related to Elioraea species, members of the class Alphaproteobacteria, with a sequence identity of 96.58 to 98%. The genome of strain MS-P2^T is a single circular DNA molecule of 3,367,643 bp with a mol% guanine-plus-cytosine content of 70.6%. Based on phylogenetic, physiological, biochemical, and genomic characteristics, we propose this bacteriochlorophyll a-containing isolate is a new species belonging to the genus Elioraea, with the suggested name Elioraeatepida. The type-strain is strain MS-P2^T (= JCM33060^T = ATCC TSD-174^T). Full article

Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period. Full article

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO₂, ZnO, Ag, SiO₂, Al₂O₃, Fe₂O₃, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry. Full article

White button mushroom or (Agaricus bisporus) is known as a healthy foodstuff with several nutrients, polyphenols, proteins, and dietary fibers. Mushrooms have a short shelf-life, approximately three to four days at commercial storage and about eight days under chilling conditions. In the current study, titanium dioxide nanoparticles and chitosan films were used as novel active coating materials with the addition of thymol and tween (T and T) as food preservatives to prolong mushroom shelf life up to 12 days. Chitosan, Chitosan-Nano, and Chitosan-Nano/TT were used as coating materials, while water was used as control. Chitosan-Nano/TT film reported the lowest peroxidase activity (0.005 U kg⁻¹ FW) and the highest superoxide dismutase activity (4.033 U kg⁻¹ FW), while catalase activity in Chitosan-Nano film was (0.45 U kg⁻¹ FW). Chitosan-Nano film enhanced the reactive oxygen species production levels, DPPH radicals (74.70%), and malondialdehyde content (1.68 µmol kg⁻¹FW). Chitosan-Nano/TT film preserved the respiration rates (O₂ consumption −0.026 mmol s⁻¹kg⁻¹, CO₂ production −0.004 mg CO₂ kg⁻¹s⁻¹) and increased the phenolic contents (0.38 g kg⁻¹). The results suggested that nano-coating films can increase the oxidation processes which enhanced the quality of the mushrooms. Full article