MYCOLab Ai Logo - gold and army green

Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life

Summary

Researchers developed a new packaging method for sliced mushrooms that uses essential oil vapors combined with modified atmosphere packaging to keep them fresh longer. The treatment with essential oils from eugenol, bergamot, and grapefruit prevented browning and slowed bacterial growth, allowing packaged mushrooms to stay fresh and appealing for about 12 days at refrigeration temperature. This is significantly longer than untreated mushrooms which became unacceptable after just 5 days. The method works naturally without synthetic chemicals and could help reduce food waste from mushroom spoilage.

Background

Fresh sliced mushrooms have a very short shelf life due to their high respiration rates, lack of protective cuticle, and susceptibility to microbial spoilage and enzymatic browning. Modified atmosphere packaging (MAP) is a common preservation technique, but may be enhanced with additional antimicrobial agents. Essential oils possess antimicrobial and antioxidant properties that could improve mushroom preservation.

Objective

To evaluate the effectiveness of vapour-phase essential oils (eugenol, bergamot oil, and grapefruit oil) supplemented within modified atmosphere packaging for preserving the quality and extending the shelf life of sliced mushrooms during cold storage at 4°C for up to 12 days.

Results

The 100 µL L⁻¹ essential oil treatment effectively inhibited polyphenoloxidase activity and prevented the high browning observed in untreated samples after 5-7 days. Essential oil vapours achieved a bacteriostatic effect, reducing Pseudomonas spp. growth by approximately 1.7 log CFU g⁻¹ after 12 days. Visual appearance scores of treated samples remained above the limit of usability through 12 days of storage, while untreated controls fell below this threshold at 5 days.

Conclusion

Packaging sliced mushrooms under an atmosphere enriched with 100 µL L⁻¹ essential oil vapour effectively maintained product quality through enzymatic inhibition and bacteriostatic effects, extending shelf life significantly. This innovative approach represents a promising postharvest technology for fresh sliced mushrooms, though further research is needed to optimize essential oil compositions and understand cell wall component changes.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 34073204, DOI: 10.3390/foods10061196
Scroll to Top