Research Keyword: shelf life extension

Upregulation of ACC deaminase gene in Bacillus velezensis UTB96 improved yield and shelf Life of Agaricus bisporus

mycolabadmin

Researchers discovered that adding a beneficial bacteria called Bacillus velezensis UTB96 to mushroom growing substrates significantly improves both the amount of mushrooms produced and how long they stay fresh. When this bacteria was grown in a medium containing calcium chloride, it produced more of an enzyme called ACC deaminase that breaks down ethylene, a gas that causes mushrooms to age and brown. Mushrooms treated with this specially-prepared bacteria stayed fresher for three weeks in the refrigerator with minimal browning, and overall mushroom yield increased by up to 23%.

Read More »

Advancing Food Preservation: Sustainable Green-AgNPs Bionanocomposites in Paper-Starch Flexible Packaging for Prolonged Shelf Life

mycolabadmin

Researchers developed an eco-friendly food packaging material by coating paper with corn starch and tiny silver particles created through green chemistry methods. This innovative packaging significantly improved food durability, reducing weight loss in fresh produce like tomatoes and grapes by 6-8% over six days. The material is completely biodegradable and poses no safety concerns, making it a sustainable alternative to traditional plastic packaging.

Read More »

Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

mycolabadmin

This research demonstrates that coating expensive wild matsutake mushrooms with special antimicrobial peptides wrapped in tiny polymer microspheres can keep them fresh for up to 20 days instead of just 1-3 days. The coating works by protecting mushrooms from water loss, microbial spoilage, and browning while preserving their texture and nutritional quality. This edible coating technology could help mushroom producers sell their products over longer distances and extend availability of these prized wild mushrooms.

Read More »

Maintaining the Quality and Nutritional Integrity of Chilled Cordyceps sinensis: Comparative Effects and Mechanisms of Modified Atmosphere Packaging and UV-Based Interventions

mycolabadmin

Cordyceps sinensis is a highly valued medicinal mushroom that loses its nutritional benefits quickly when stored fresh. This research tested different storage methods to keep it fresh longer, finding that packaging in a special gas mixture (80% nitrogen and 20% carbon dioxide) worked best for preserving its valuable compounds during 12 days of cold storage. The study also found that using UV light treatment could reduce browning, while vacuum sealing best prevented the mushroom from drying out.

Read More »

Nano Emulsion of Essential Oils Loaded in Chitosan Coating for Controlling Anthracnose in Tomatoes (Solanum lycopersicum) During Storage

mycolabadmin

Researchers developed a natural coating made from chitosan (a biopolymer) and thyme essential oil nano particles to protect tomatoes from a fungal disease called anthracnose during storage. When applied to tomatoes, this coating reduced disease occurrence by 50%, outperforming the commercial fungicide currently used. This eco-friendly solution offers a sustainable alternative to synthetic chemical treatments while maintaining tomato quality for longer periods.

Read More »

Antimicrobial and Antifungal Activities of Proline-Based 2,5-Diketopiperazines Occurring in Food and Beverages and Their Synergism with Lactic Acid

mycolabadmin

Researchers synthesized special cyclic peptides called 2,5-diketopiperazines (found naturally in fermented foods like bread and cheese) and tested their ability to kill harmful molds and bacteria. When combined with lactic acid (a natural preservative), these compounds worked extremely well together, achieving nearly complete mold inhibition. This research suggests that using special starter cultures that naturally produce these compounds could help keep food fresh longer without artificial preservatives.

Read More »
Scroll to Top