Maintaining the quality and increasing shelf life of button mushroom by using essential oil of some medicinal plants in packaging containers

Azizpanah, Asma; Aliakbari, Mahya; Mirzaee, Kousar; Mohammadi, Meisam; Ranjbar, Mohamad Ebrahim; Azizpanah, Amir

doi:10.22034/iuvs.2023.1995797.1274

Maintaining the quality and increasing shelf life of button mushroom by using essential oil of some medicinal plants in packaging containers

Document Type : Original Article

Authors

Asma Azizpanah ¹

Mahya Aliakbari ¹

Kousar Mirzaee ²

Meisam Mohammadi ¹

Mohamad Ebrahim Ranjbar ³

Amir Azizpanah ⁴

¹ Department of Horticultural Science, Faculty of Agriculture, Ilam University, Ilam, Iran

² Department of Food Science and Industry, Faculty of Para-Veterinary, Ilam University, Ilam, Iran

³ University of Zanjan,, zanjan,, iran

⁴ Department of Mechanical Engineering of Bio-systems, Faculty of Agriculture, Ilam University, Ilam, Iran

10.22034/iuvs.2023.1995797.1274

Abstract

1. Introduction: Button mushroom (Agaricus bisporus L.) is considered as valuable source of nutrients and a crop with medicinal characteristics due to its high amounts of vitamins, protein and bio-active compounds. The lack of cuticle layer in button mushroom has made it sensitive to microbial agents and browning disorder. Due to high sensitivity rate of button mushroom to microbial corruption, different methods such as coating, modified atmosphere packaging and treatment with anti-microbial solutions are used to reduce corruption speed and post-harvest wastes. The essential oils of medicinal plants are part of plant secondary metabolites which have anti-microbial, anti-cancer and antioxidant characteristics and can eliminate reactive oxygen species in plant cells and tissues. The positive roles of essential oils of medicinal plants in increasing the maintainability of different crops such as apple, banana and button mushroom during cold storage have been proven in various studies. According to reports using essential oil of some medicinal plants such as Cinnamomum zeylanicum, Mentha pulegium and Zataria multifloraat post-harvest stage can extend crops shelf-life and maintain their qualitative indices. The purpose of the current study was to evaluate the influence of using the essential oil of some medicinal plants in packaging containers on some of most important post-harvest characteristics of button mushroom.
2. Materials and Methods: The current study was carried out at Ilam University during 2022-2023. In this research, the influence of essential oil of some medicinal plants including Thymus spicata, Mentha piperita and Satureja bachtiarica at different concentrations (0, 500 and 1000 ppm) on some qualitative indices of button mushroom such as tissue firmness, cap opening rate, radical scavenging activity, organoleptic properties and antioxidant enzymes activity was investigated during cold storage at 4 °C. The post-harvest characteristics were evaluated at three different storage durations including 0, 4 and 8 d after harvesting.
3. Results and Discussion: According to obtained results, the weight loss increased and tissue firmness, total soluble solid content and total acidity decreased with increasing storage duration. All treatments could significantly reduce weight loss and maintain tissue firmness, total soluble solid content and total acidity of mushrooms except T. spicata treatment at 1000 ppm concentration. The recorded data on 8 d, showed that the highest H2O2 content and the lowest radical scavenging activity was related to T. spicata treatment and control while the mushrooms treated with S. bachtiarica at 1000 ppm concentration had the lowest H₂O₂ content and the highest radical scavenging activity. Results demonstrated that cap opening remarkably decreased and tissue firmness and marketability of mushrooms maintained by using essential oils of S. bachtiarica at two concentrations of 500 and 1000 ppm and M. piperita at concentration of 500 ppm. Results of organoleptic test indicated that using essential oil of S. bachtiarica and M. piperitaat concentration of 500 ppm led to enhance marketability and acceptability of mushrooms as well as improved their taste and odor. The lowest evaluated acceptability rate by panel members was related to mushrooms treated with essential oil of T. spicata and M. piperita due to change in their taste and appearance of brown spots. In this study, maintaining qualitative characteristics of button mushroom induced by treatment with essential oil of medicinal plants could be related to two main factors included anti-microbial and antioxidant characteristics of essential oils. Based on several reports, anti-microbial properties of essential oil and extract of medicinal plants can cause lower respiration rate and water loss in treated crops during storage. Also, the reduced amounts and activity rate of reactive oxygen species was observed in different horticultural crops treated with essential oils during post-harvest stage. In the current study, increasing catalase and peroxidase enzymes activity, maintaining total phenol and water content and decreasing polyphenol oxidase enzyme activity could be considered as main reasons for extending shelf-life of mushrooms treated with essential oil of S. bachtiarica and M. piperita.
4. Conclusion: Based on obtained results of the present study, using essential oil of S. bachtiarica as natural and low-risk compound for maintaining the quality and extending shelf-life of button mushroom during storage at 4 °C is recommendable.

Keywords

Satureja bachtiarica

Antioxidant enzymes

Cap opening

Total acidity

- Alexieva, V., Sergiev, I., Mapelli, S. & Karanov, E. (2001). The effect of drought and ultraviolet radiation on growth and stress markers in pea and wheat. Plant Cell and Environment, 24, 1337-1344.
- Amin, A. (2016). Determination of some essential oils effects on the quality traits of the Egyptian anna apple fruit during its shelf life. Journal of Horticultural Science and Ornamental Plants, 8(1), 35-45.
- Ares, G., Lareo, C. & Lema, P. (2007). Modified atmosphere packaging for postharvest storage of mushrooms. Fresh Produce Journal, 1, 32-40.
- Bupesh, G., Amutha, C., Nandagopal, S., Ganeshkumar, A., Sureshkumar, P. & Saravanamurali, K. (2007). Antibacterial activity of Mentha piperita L. (peppermint) from leaf extracts – a medicinal plant. Acta Agriculturae Slovenica, 89, 73 -79.
- Dhindsa, R. S., Plumb-Dhinds, D. & Thorpe, T. A. (1981). Leaf senescence correlated with increased levels of membrane permeability and lipid peroxidation and decreased levels of superoxide dismutase and catalase. Experimental Botany, 32, 93-101.
- Doores, S., Keamer, S., & Beelman, R. B. (1987). Evaluation a bacterial populations associated with fresh mushrooms (Agaricus bisporus). In: Wues, P.J., Royce, D. L., Beelman, R. B. (Eds), cultivating edible fungi: Developments in crop science, Elservier Science Publishers, Amsterdam, pp. 238-294.
- Ehteshamnia, A., Rezaeinezhad, A. H., Mousavizadeh, S. J. & Alikhani Koopaei, M. (2011). Investigation of peroxidase enzyme activity in some fruits by application of thyme, myrtle and savoury essential oils. Journal of Plant Production Technology, 11(2), 33-42. (In Farsi)
- Gao, M., Feng, L. & Jiang, T. (2014). Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment. Food Chemistry, 149, 107-113.
- Gormley, T. R. & O'Sullivan, L. (1975). Use of a simple reflectometer to test mushroom quality. The Mushroom Journal, 34, 344-346.
- Hamzeh, S., Bodaghi, H. & Ghasimi-Hagh, Z. (2015). Effect of essential oil coating of prickly parsnip and packaging films on qualitative and quantitative post-harvest characteristics of white button mushroom under modified atmosphere. M.Sc. Thesis. Faculty of Agriculture Shahrood University of Technology, Iran. (In Farsi)
- Hosseini, Z. (2017). Common methods in foods analysis. Shiraz University Press. (In Farsi)
- Jakowienko, P. & Stopczynska, B. (2010). Influence of essential oils from different varieties of peppermint (Mentha × piperita L.) on growth of some filamentous fungi. Kerla Plonica, 4, 60-70.
- Kar, M. & Mishra, D. (1976). Catalase, peroxidase, polyphenol oxidase activities during rice senescence. Plant Physiology, 57, 315-319.
- Khazraei, M., Jahadi, M., Fazel, M. & Allameh, A. (2015). Effect of chitosan coating-lasting essential oils of lemon on the button mushroom (Agaricus bisporus). Journal of Food Sciences and Nutrition, 3, 35-46.
- Lopez-Reyes, J. G., Spadaro, D., Gullino, M. L. & Garibaldi, A. (2010). Efficacy of plant essential oils on postharvest control of rot caused by fungi on four cultivars of apples in vivo. Flavour and Fragrance Journal, 25, 171-177.
- Mahidashti, F. & Kamiab, F. (2018). Interaction of salicylic acid and Mentha extraction on increasing of postharvest life and decreasing of post-harvest rots of banana (Musa sapientum cv. Dwarf Cavendish). Research Achievements for Field and Horticulture Crops, 7(1), 1-15. (In Farsi)
- Mirzaee, M., Mohammadi, M., Fatahi, S. & Seidi, M. (2013). Increasing maintainability of button mushroom using antioxidant characteristics of Mentha pulegium L. medicinal plant essential oil. In: proceedings of 1st National Conference on Agricultural Science and Technologies, 6 Mar., Malayer University, Hamedan, Iran, pp 1-9. (In Farsi)
- Mohammadi, M. & Khademi, O. (2016). Optimization of quality of green bell peppers in storage by pre-harvest spraying of calcium chloride and packaging with cellophane film. Journal of Vegetables Science, 2(2), 1-11.
- Mohammadi, M., Seidi, M., Fatahi, S. & Salek, H. (2018). Effect of Thymes essential oil on organoleptic characteristics and control of button mushroom tissue browning at post-harvest. In: proceedings of 1st International Congress on Biotechnology of Medicinal Plants and Mushrooms. 19 Sep., Ilam University, Ilam, Iran, pp 1-15. (In Farsi)
- Mohammadi, M., Aelaei, M. & Saidi, M. (2019). Effects of extract and essential oil of Thymbra spicata L. and Satureja bachtiari L. on improving quality and vase life of cut flower Gerbera jamesoni L.. Iranian Journal of Medicinal and Aromatic Plants Research, 35(4), 617-634.
- Nasiri, M., Barzegar, M., Sahari, M. A. & Niakousari, M. (2017). Increasing edible mushroom shelf life using natural preservatives. Ph.D. Thesis. Faculty of Agriculture Tarbiat Modares University, Iran. (In Farsi)
- Nxumalo, K. A., Aremu, A. O. & Fawole, O. A. (2021). Potentials of medicinal plant extracts as an alternative to synthetic chemicals in postharvest protection and preservation of horticultural crops: A Review. Sustainability, 13(11), 5897.
- Palmer, A., Stewart, J. & Fyfel, F. (2002). The Potential application of plant essential oils as natural food preservatives in soft cheese. Journal of Food Microbiology, 1, 463-470.
- Plewa, M. J., Smith, S. R. & Wanger, E. D. (1991). Diethyl dithiocarbamate suppresses the plant activation of aromatic amines into mutagens by inhibiting tobacco cell peroxidase. Mutation Research, 247, 57-64.
- Ranjbar, M.E., Ghahremani, Z. & Carrasco, J. (2019). Effect of compost formulation and postharvest management on quality parameters of button mushroom. International Journal of Recycling of Organic Waste in Agriculture, 8(1), 507-513.
- Rahemi, M. (2010). Post-harvest physiology. Shiraz University Press. (In Farsi)
- Singh, R., Shushni, M. & Belkheir, A. (2015). Antimicrobial and antioxidant of mentha piperita. Arabian Journal of Chemistry, 8, 322-328.
- Seidi, M., Mohammadi, M., Salek, H. & Fatahi, S. (2018). Optimization of factors related to quality and marketability of button mushroom using cinnamon essential oil during packaging and storage processes. In: proceedings of 1st International Congress on Biotechnology of Medicinal Plants and Mushrooms. 19 Sep., Ilam University, Ilam, Iran, pp 1-10. (In Farsi)
- Shahbazi, S., Hatamnia, A. A. & Malekzadeh, P. (2023). Effect of melatonin treatment on post-harvest life of broccoli during storage. Journal of Vegetables Science, 6(2), 57-72.
- Simon, A. & Gonzalez-Fandos, E. (2010). Effect of washing with citric acid or sodium hypochlorite on the visual & microbiological quality of mushrooms (Agaricus bisporus L.). Journal of Food Quality, 33, 273-285.
- Tunc-Ozdemir, M., Miller, G., Song, L., Kim, J., Sodek, A., Koussevitzky, Sh., Narayan Misra, A., Mittler, R. & Shintani, D. (2009). Thiamin confers enhanced tolerance to oxidative stress in Arabidipsis. Plant Physiology, 151, 421-432.
- Wani, B. A., Wrta, T. & Jang. G. (2010). Naturitional & medicinal importance of mushrooms. Journal of medicinal plants research, 4, 2598-604.
- Zahedi, Y., Ghanbarzadeh, B. & Sedaghat, N. (2010). Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids. Journal of Food Engineering, 100, 102-08.
- Zhang, Z., Huber, D. J. & Rao, J. (2013). Antioxidant systems of ripening avocado (Persea americana Mill.) fruit following treatment at the pre-climacteric stage withaqueous 1-methylcyclopropene. Postharvest Biology and Technology, 76, 58-64.