The possibility of usage mushroom industry wastage, as a source of antimicrobial biopolymer chitosan to form active edible coatings was studied. It was found that the champignon stipe, an underutilized part of the mushroom, gave rise to a higher chitosan yield than caps (176 vs. 105 mg/g). Fungal chitosan caused a total growth inhibition of the Saccharomyces cerevisiae yeast and Escherichia coli bacteria at concentrations of 1% and 2%, respectively. The fungal chitosan-based edible coatings were applied on fresh-cut melons and found to enhance fruit firmness, inhibit off-flavors and reduce the microbial counts (up to 4 log CFU/g). Volatiles profile showed the coated melons have a higher content of esters responsible for fruit flavor (79.93% and 57.15% for fungal chitosan coated melon and uncoated melon, respectively). This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings.

研究了将蘑菇工业浪费为抗菌生物聚合物壳聚糖的来源，以形成活性可食用涂料的可能性。人们发现，蘑菇菇柄（蘑菇的未充分利用的一部分）比壳聚糖的壳聚糖产量更高（176 vs. 105 mg / g）。真菌壳聚糖完全抑制了酿酒酵母酵母和大肠杆菌的生长细菌的浓度分别为1％和2％。将基于壳聚糖的真菌食用涂料涂在鲜切瓜上，发现可增强水果硬度，抑制异味并减少微生物数量（最高4 log CFU / g）。挥发物谱显示，带涂层的甜瓜具有较高的引起水果风味的酯含量（分别为真菌壳聚糖涂层的甜瓜和未涂层的甜瓜的79.93％和57.15％）。这项研究表明，蘑菇工业产生的废物可用于生产非动物来源的壳聚糖，以形成可食用的可食用涂层。