Evaluation of Straw Mushroom Color Stability during Storage: The Role of Nano Edible Coating, Packaging, and Temperature

Kiki Nuratni Sitompul; Syariful Mubarok; Kusumiyati Kusumiyati

doi:10.24036/eksakta/vol26-iss04/619

EKSAKTA: Berkala Ilmiah Bidang MIPA

Open Access

Evaluation of Straw Mushroom Color Stability during Storage: The Role of Nano Edible Coating, Packaging, and Temperature

Kiki Nuratni Sitompul ¹

, Syariful Mubarok ²

, Kusumiyati Kusumiyati ²

¹ Graduate student in Master of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang, Indonesia

² Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang, Indonesia

Published 2025-12-30

Vol. 26 No. 04 (2025) PAGES 409-422

DOI 10.24036/eksakta/vol26-iss04/619

Views / Downloads 116 104

Download PDF

Abstract

Straw mushrooms are one of the nutritious edible mushrooms with high economic value. However, color changes during storage are one of the problems that impact the marketability. Post-harvest treatment in the form of the use of nano edible coatings, packaging, and storage temperatures can prevent gas exchange, control humidity and anti-browning agents in straw mushrooms. This study aims to evaluate the effect of nano edible coatings, packaging types, and different storage temperatures on the color stability of straw mushrooms. This study used a Completely Randomized Design consisting of a combination of nano edible coating treatments (nano sodium alginate and nano aloe vera), packaging types (vacuum, biodegradable, wrap packaging), and storage temperatures (room temperature (±25°C), 10°C, and 5°C), so that there are 18 treatment combinations. Each treatment was repeated twice so there were 36 experimental units. Each experimental unit consisted of two samples so that there were 72 samples at each observation time (1, 3, 5 days after storage), so that the total samples were 216. The results of the study showed that the combination treatment of nano sodium alginate with wrap packaging at a temperature of 10°C showed the best L^*, a^*, and hue values during 5 days of storage.

References

1

[1] Badhai, P. K., Singh, A., Jangde Scholar, C., Kumar Singh Assistant Professor, H., Kumar Badhai, P., Jangde, C., & Kumar Singh, H. (2023). Nutrient value of paddy straw mushroom and wild edible Termitomyces mushrooms from Chhattisgarh. The Pharma Innovation Journal, 12(7), 3029–3032.

2

[2] Ghosh, T., Maity, P. P., Rabbi, S. M. F., Das, T. K., & Bhattacharyya, R. (2023). Application of X-ray computed tomography in soil and plant- a review. Frontiers in Environmental Science, 11, 1–18.

3

[3] Tilley, A., McHenry, M. P., McHenry, J. A., Solah, V., & Bayliss, K. (2023). Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning: Mechanisms of enzymatic browning. Current Research in Food Science, 7, 1–10.

4

[4] Jamjumroon, S., Wongs-Aree, C., Srilaong, V., Profile, S., & Kanlayanarat, S. (2012). Extending the shelf-life of straw mushroom with high carbon dioxide treatment. 10(1), 78–84.

5

[5] Sulaiman, A. G., & Sangging, P. R. A. (2024). Malondialdehyde (MDA) sebagai Marker Stres Oksidatif Berbagai Penyakit. Medula, 14(2), 321–325.

6

[6] Habibi, A., Yazdani, N., Chatrabnous, N., Koushesh Saba, M., & Vahdati, K. (2022). Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut. Journal of Food Science and Technology, 59(7), 2784–2793.

7

[7] Ababiel, A., Aminah, S., Suyanto, A., Studi, P., & Pangan, T. (2023). Aplikasi edible coating lidah buaya pada jamur tiram dan pengaruhnya terhadap mutu kimia, fisik, dan sensoris selama penyimpanan. Universitas Muhammadiyah Semarang Jl. Kedungmundu, 13(2), 18–29.

8

[8] Shenbagam, A., Kumar, N., Rahul, K., Upadhyay‬, A., Gniewosz, M., & Kieliszek, M. (2023). Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus). Food and Bioprocess Technology, 16(12), 2877–2897.

9

[9] Cavusoglu, S., Uzun, Y., Yilmaz, N., Ercisli, S., Eren, E., Ekiert, H., Elansary, H. O., & Szopa, A. (2021). Maintaining the quality and storage life of button mushrooms (Agaricus bisporus) with gum, agar, sodium alginate, egg white protein, and lecithin coating. Journal of Fungi, 7(8), 1–9.

10

[10] Vieira, A. C. F., de Matos Fonseca, J., Menezes, N. M. C., Monteiro, A. R., & Valencia, G. A. (2020). Active coatings based on hydroxypropyl methylcellulose and silver nanoparticles to extend the papaya (Carica papaya L.) shelf life. International Journal of Biological Macromolecules, 164, 489–498.

11

[11] Khafar, E. A. A., Zidan, N. S., El, H., & Aboul-Anean, D. (2018). The Effect of Nano Materials On Edible Coating and Films’ Improvement. International Journal of Pharmaceutical Research & Allied Sciences, 7(3), 20–41.

12

[12] Orellano, M. S., Isaac, P., Breser, M. L., Bohl, L. P., Conesa, A., Falcone, R. D., & Porporatto, C. (2019). Chitosan nanoparticles enhance the antibacterial activity of the native polymer against bovine mastitis pathogens. Carbohydrate Polymers, 213, 1–9.

13

[13] Kocira, A., Kozłowicz, K., Panasiewicz, K., Staniak, M., Szpunar-Krok, E., & Hortyńska, P. (2021). Polysaccharides as edible films and coatings: Characteristics and influence on fruit and vegetable quality—a review. Agronomy, 11(5), 1–38.

14

[14] Hertha, D., & Jati, I. R. A. P. (2025). Aplikasi edible coating berbasis nanoteknologi pada buah klimaterik application of nanotechnology edible coatings climacteric fruits. Zigma, 40(1), 219–232.

15

[15] Falahati, M., Ariaii, P., Khoshkhoo, Z., Asadi, G., & Hosseini, S. E. (2024). Preserving quality of button mushrooms (Agaricus bisporus) using nano-chitosan-aloe vera coating with tomato seed protein hydrolyzate. Research Square, 1–31.

16

[16] Choi, J. W., Lim, S., Lee, J. H., Eum, H. L., Lee, J.-S., Park, H. S., Im, J.-H., & Do, K. R. (2022). Developed vacuum film packaging method maintains quality of enoki mushrooms (Flammulina velutipes) during Simulated Vessel Export to Vietnam. Korean Journal of Packaging Science and Technology, 28(2), 133–142.

17

[17] Ferdousi, J., Hossain, M. I., Saha, S. R., Rob, M., Afroz, T., Pramanik, S., Islam, M. R., & Nath, D. D. (2024). Postharvest physiology of fruits and vegetables and their management technology: a review. Journal of Animal and Plant Sciences, 34(2), 291–303.

18

[18] Mahajan, P. V., & Lee, D. S. (2023). Modified atmosphere and moisture condensation in packaged fresh produce: Scientific efforts and commercial success. Postharvest Biology and Technology, 198, 1–12.

19

[19] Kaniyamparambil, S. H., Salim, M. H., Al Marzooqi, F., Mettu, S., Otoni, C. G., Banat, F., & Tardy, B. L. (2025). A comprehensive study on the potential of edible coatings with polysaccharides, polyphenol, and lipids for mushroom preservation. International Journal of Biological Macromolecules, 306, 1–12.

20

[20] Li, Y., Ding, S., Kitazawa, H., & Wang, Y. (2022). Storage temperature effect on quality related with cell wall metabolism of shiitake mushrooms (Lentinula edodes) and its modeling. Food Packaging and Shelf Life, 32, 1–11.

21

[21] Kusumiyati, K., Hadiwijaya, Y., Sutari, W., & Munawar, A. A. (2022). Global model for in-field monitoring of sugar content and color of melon pulp with comparative regression approach. AIMS Agriculture and Food, 7(2), 312–325.

22

[22] Kamali, M., Shabanpour, B., Pourashouri, P., & Kordjazi, M. (2024). Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract. Food Chemistry: X, 23, 1–11.

23

[23] Lade, B. D., Dhowlaghar, N., Pillai, S. S., & Patil, B. S. (2023). Physicochemical, mechanical, and antimicrobial properties of sodium alginate films as carriers of zein emulsion with pelargonic acid and eugenol for active food packing. Food Packaging and Shelf Life, 40, 1–12.

24

[24] Zou, H., Xiao, Q., Li, G., Wei, X., Tian, X., Zhu, L., Ma, F., & Li, M. (2025). Revisiting the advancements in plant polyphenol oxidases research. Scientia Horticulturae, 341, 1–11.

25

[25] Lin, X., & Sun, D. W. (2019). Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods. Trends in Food Science and Technology, 90, 63–75.

26

[26] Hamdan, N., Lee, C. H., Wong, S. L., Fauzi, C. E. N. C. A., Zamri, N. M. A., & Lee, T. H. (2022). Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress. Molecules, 27(3), 1–37.

27

[27] Zhao, K., Xiao, Z., Zeng, J., & Xie, H. (2021). Effects of different storage conditions on the browning degree, ppo activity, and content of chemical components in fresh lilium bulbs (Lilium brownii f.e.brown var. viridulum baker). Agriculture (Switzerland), 11(2), 1–18.

28

[28] Guan, J., Yan, H., Wu, Q., Lu, J., Liu, X., & Shang, W. (2023). Design and research of edible mushroom cultivation and preservation equipment based on temperature and humidity control system. Rev. Adhesion Adhesives, 11(3), 154–173.

29

[29] Fu, Y., Tan, H., Wang, B., Peng, W., Sun, Q., & Yu, Y. (2023). Integrated multi-omic analyses on yellow Flammulina filiformis cultivar reveal postharvest oxidative damage responses. Postharvest Biology and Technology, 195, 1–12.

30

[30] Iqbal, S. Z., Waseem, M., Zia, K. M., Iqbal, M., Mohammed, O. A., Amina, N., Cui, G., Doghish, A. S., Abdel-Reheimand, M. A., & Khaneghah, A. M. (2025). Application of chitosan, zinc oxide nanoparticles, and Aloe vera gel edible coating for the extension in shelf life of tomatoes. Food Packaging and Shelf Life, 50, 1–14.

31

[31] Kumar, L., Ramakanth, D., Akhila, K., & Gaikwad, K. K. (2022). Edible films and coatings for food packaging applications: a review. Environmental Chemistry Letters, 20(1), 875–900.

32

[32] Pleșoianu, A. M., & Nour, V. (2022). Effect of some polysaccharide-based edible coatings on fresh white button mushroom (Agaricus bisporus) quality during cold storage. Agriculture (Switzerland), 12(9), 1–16.

33

[33] Singh, P., Langowski, H. C., Wani, A. A., & Saengerlaub, S. (2010). Recent advances in extending the shelf life of fresh Agaricus mushrooms: A review. Journal of the Science of Food and Agriculture, 90(9), 1393–1402.

34

[34] Ismail, H. A., Richard, I., Ramaiya, S. D., Zakaria, M. H., & Lee, S. Y. (2023). Browning in relation to enzymatic activities and phytochemical content in terap peel (Artocarpus odoratissimus Blanco) during Postharvest Ripening. Horticulturae, 9(1), 1–15.

35

[35] Ly, B. C. K., Dyer, E. B., Feig, J. L., Chien, A. L., & Del Bino, S. (2020). Research techniques made simple: cutaneous colorimetry: A reliable technique for objective skin color measurement. Journal of Investigative Dermatology, 140(1), 3-12.

36

[36] Thi, N., Duong, C., Uthairatanakij, A., Laohakunjit, N., & Jitareerat, P. (2025). Alginate cross-linking based edible coatings enriched hexyl acetate: browning inhibition, microbial control and maintain quality of fresh-cut rose apple Cv. “Tabtimchan.” Journal of Food Microbiology, Safety & Hygiene, 9(6), 1–11.

37

[37] Tammina, S. K., Priyadarshi, R., Khan, A., Manzoor, A., Rahman, R. S. H. A., & Banat, F. (2025). Recent developments in alginate-based nanocomposite coatings and films for biodegradable food packaging applications. International Journal of Biological Macromolecules, 295, 1–20.

38

[38] Zhu, D., Guo, R., Li, W., Song, J., & Cheng, F. (2019). Improved postharvest preservation effects of Pholiota nameko mushroom by sodium alginate–based edible composite coating. Food and Bioprocess Technology, 12(4), 587–598.

39

[39] Hęś, M., Dziedzic, K., Górecka, D., Jędrusek-Golińska, A., & Gujska, E. (2019). Aloe vera (l.) Webb.: natural sources of antioxidants – a review. Plant Foods for Human Nutrition, 74(3), 255–265.

40

[40] Mirshekari, A., Madani, B., & Golding, J. B. (2019). Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). Journal of Food Measurement and Characterization, 13(2), 1250–1256.

41

[41] Ding, Y., Zhu, Z., Zhao, J., Nie, Y., Zhang, Y., Sheng, J., Meng, D., Mao, H., & Tang, X. (2016). Effects of postharvest brassinolide treatment on the metabolism of white button mushroom (Agaricus bisporus) in Relation to Development of Browning During Storage. Food and Bioprocess Technology, 9(8), 1327–1334.

42

[42] Rossi, G., Woods, F. M., & Leisner, C. P. (2022). Quantification of total phenolic, anthocyanin, and flavonoid content in a diverse panel of blueberry cultivars and ecotypes. HortScience, 57(8), 901–909.

43

[43] Deveoglu, O., & Karadag, R. (2019). A Review on the Flavonoids – A Dye Source. International Journal of Advances in Engineering and Pure Sciences, 31(3), 188–200.

44

[44] Xue, H., Zhao, J., Wang, Y., Shi, Z., Xie, K., Liao, X., & Tan, J. (2024). Factors affecting the stability of anthocyanins and strategies for improving their stability: A review. Food Chemistry: X, 24, 1–15.

45

[45] Singh, M., Singari, R. M., & Bholey, M. (2023). A review study of cognitive design research on colors from a visual psychological perspective. International Journal of Experimental Research and Review, 30, 75–86.

46

[46] Nunes, M. P. C., Vespucci, I. L., Rimoli, P. A. R., Morgado, C. M. A., & Campos, A. J. de. (2024). Postharvest of fresh white shimeji mushroom subjected to UV-C radiation. Heliyon, 10(3), 1–8.

47

[47] Quevedo, R., Pedreschi, F., Bastias, J. M., & Díaz, O. (2016). Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices. LWT, 65, 406–413.

48

[48] Utami, R., Annisa, R. R., Praseptiangga, D., Nursiwi, A., Sari, A. M., Ashari, H., Ikarini, I., & Hanif, Z. (2024). Preservation effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine peel oil on chemical and microbiological properties of strawberry during refrigeration storage. IOP Conference Series: Earth and Environmental Science, 1377(1), 1–6.

49

[49] Jiang, T. (2013). Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biology and Technology, 76, 91–97.

50

[50] Sylvani, M. I., Evanuarini, H., & Rahayu, P. (2025). The impact of aloe vera powder on the characteristics of reduced-fat mayonnaise during storage period. Jurnal Ilmu Ternak Universitas Padjadjaran, 25(2), 152–161.

51

[51] Shameena, S., Lekshmi, P. R. G., Gopinath, P. P., Gidagiri, P., & Kanagarajan, S. (2024). Dynamic transformations in fruit color, bioactive compounds, and textural characteristics of purple-fleshed dragon fruit (Hylocereus costaricensis) across fruit developmental stages under humid tropical climate. Horticulturae, 10(12), 1–18.

52

[52] Pandiselvam, R., Mitharwal, S., Rani, P., Shanker, M. A., Kumar, A., Aslam, R., Barut, Y. T., Kothakota, A., Rustagi, S., Bhati, D., Siddiqui, S. A., Siddiqui, M. W., Ramniwas, S., Aliyeva, A., & Mousavi Khaneghah, A. (2023). The influence of non-thermal technologies on color pigments of food materials: An updated review. Current Research in Food Science, 6,

53

[53] Zan, X. Y., Shao, Z. Y., Yang, Y., Jia, W., Sun, L., Cui, F. J., Li, W., Zhu, H. A., Sun, W. J., & Zhang, J. S. (2024). Improving overall postharvest quality of straw mushroom using an accessible and low-cost strategy. Journal of Food Composition and Analysis, 128, 1–11.