Effects of ozone fumigation combined with nano-film packaging on the postharvest storage quality and antioxidant capacity of button mushrooms (Agaricus bisporus)
Graphical abstract
Introduction
The button mushroom, Agaricus bisporus, is the most popular and widely consumed edible fungus in the world, accounting for 32 % of the total amount of edible fungi produced world-wide (Ban et al., 2014; Gholami et al., 2017). Fresh mushrooms are in general transported to supermarkets and markets using cold chain transport. However, after harvest, the fruiting body of A. bisporus is still metabolically active, resulting in a rapid deterioration of quality. Water loss, browning, softening, and the outbreak of spoilage microorganisms on mushrooms after harvest result in shortened storage periods, high transportation costs and a serious reduction in edibility and economic value (Khan et al., 2014).
The postharvest quality deterioration of edible fungi is usually related to an increase in the active oxygen content and oxidative damage to proteins, lipids and nucleic acids (Mittler, 2002). Therefore, controlling the increase inactive oxygen and inhibiting oxidation during storage is essential. The postharvest storage of A. bisporus can be considered as an abiotic stress, because the storage conditions are different to the growth conditions. This may lead to the obstruction of electron transport and accumulation of reactive oxygen species (ROS) in fruiting body cells (Li et al., 2013). When the accumulation of ROS exceeds the mushroom’s ability to neutralize them, it leads to "oxidative stress", which results in the oxidation of lipids and proteins, inhibition of enzyme activity, and damage to cell and organelle membranes (Sharma et al., 2012). At present, conventional methods of preserving edible fungi include chemical preservation, modified atmosphere packaging, bioactive coatings, and radiation preservation. However, these techniques have their own disadvantages including the production of peculiar smells, the presence of residual harmful substances and the investment in expensive equipment. The techniques are often complicated and time-consuming, while being greatly restricted in industrialized commercial applications (Xue et al., 2016; Zhang et al., 2017).
Because of its strong oxidation effect, ozone is very effective at inhibiting microbial activity. It has a bactericidal effect on Gram positive and negative bacteriaand can effectively inactivate fungal spores (yeasts and molds) (Horvitz and Cantalejo, 2014; Guzel-Seydim et al., 2004). In addition, ozone decomposes quickly to oxygen, and no harmful by-products or residues are left on fumigated products. Heleno et al. (2013) found that following ozone treatment, strawberries maintain their sensory qualities and prolong shelf-life. As a direct-contact food disinfectant, gaseous ozone is recognized as safe by the U.S. Food and Drug Administration. Regulatory agencies recognize that ozone is certified for use in the postharvest processing of organic produce (Selma et al., 2008).
Due to its composition and structure, nano-packaging has unique properties that traditional packaging materials do not. Nano-packaging acts as a gas and water barrier and provides mechanical protection as a matrix film, while offering biological characteristics such as bacteriostasis and biodegradation (Xing et al., 2012). This type of packaging is suitable for use in the long-term storage and long-distance transportation of fresh agricultural products (Perez-Esteve et al., 2013). It has broad development prospects in the application of fresh-keeping technologies to postharvest fruit and vegetables (Chau et al., 2007).
Compound preservation technologies with strong operability, obvious fresh-keeping effects and controllable costs are of great interest to researchers in the field of edible fungi and represent the future direction of preservation technologies (Qin et al., 2015). The work presented here reports the effect of ozone fumigation combined with nano-film packaging on the accumulation of ROS and antioxidant enzyme activity in A. bisporus during postharvest storage under conventional low-temperature refrigeration conditions. The effect of this treatment in improving the stress resistance of A. bisporus and delaying the deterioration of its post-harvest quality during storage was comprehensively evaluated and analyzed to provide a basis for reducing losses and maintaining quality during postharvest distribution using this method.
Section snippets
Materials
Button mushrooms (A. bisporus, strain A15) were collected from Gansu Jinwosen Biotechnology Co., Ltd. (Lingtai, Gansu, China).
The nano-packaging used in this study was a type of winding film made of polyethylene and polypropylene in different orientations with added nano-silver particles and other chemical materials (Shanghai Fuming New Material Technology Co., Ltd.). The physical properties of the nano-film were as follows: the thickness was 10 μm, the water vapor transmittance was 12 g m−2 24
Screening results for the optimal dosage of ozone to use in fumigation
As shown in Table 2, the quality of A. bisporus deteriorated with the extension of storage time after fumigation with different concentrations of ozone for different lengths of time. The sensory score decreased continuously, which indicated that the browning of the mushroom fruiting body worsened, the browning index increased continuously and the weight loss rate rose in storage. From the 6th day of storage, the sensory score for the control group started to decrease significantly (P < 0.05),
Discussion
To the best of our knowledge, this is the first study to explore the possibility of using ozone fumigation combined with nano-film packaging as a new composite edible fungus preservation technology. We applied it in the post-harvest preservation of A. bisporus and achieved good preservation effect. We determined whether ozone fumigation, nano-film packaging treatment or a combination of these two treatments delayed the deterioration in quality of A. bisporus during storage and prolongs
Conclusion
In this study, the composite preservation technology of ozone fumigation combined with nano-film packaging treatment was applied for the first time to a fresh-keeping test of A. bisporus. The test results confirmed that a 2.77 mg L−1 ozone fumigation treatment for 15 min combined with nano-film packaging can reduce respiratory loss and microbial-induced decay in mushrooms and activate the antioxidant defense system in A. bisporus to control the active oxygen content (O2− and H2O2), thereby
Declaration of Competing Interest
The authors have no conflict of interest that would bias the collection, analysis, reporting or publishing the research in the manuscript.
Acknowledgement
This work is financially supported by National Key R&D Program of China (2018YFD0400205).
We thank International Science Editing (http://www.internationalscienceediting.com) for editing this manuscript.
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