Vigilancia tecnológica

Mushrooms are highly perishable, but active packaging might be an alternative to extend their shelf life. In this work, chitosan films with and without turmeric were used to layer polystyrene storage trays. Microbiological contamination was 2 log CFU g?1 lower with active films, evidencing the bactericidal capability of chitosan strengthened by turmeric. Quality parameters, polyphenols and respiration rates were not influenced by the use of active packaging.White?button mushrooms (Agaricus bisporus) are short?lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C?±?1.5°C for up to 17?days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU?g?1 microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white?button mushrooms without compromising overall quality characteristics.