چکیده مقاله
Mushroom spoilage in the food industry represents a significant challenge, leading to substantial economic losses estimated at 20 30% of global production, primarily due to microbial contamination, environmental factors, and physiological changes Common edible mushrooms like Agaricus bisporus button mushroom , Pleurotus ostreatus oyster mushroom , and Lentinula edodes shiitake are highly perishable, with shelf life limited to 3 7 days at 4°C under optimal conditions Microbial factors dominate, with bacteria such as Pseudomonas fluorescens and Enterobacteriaceae causing soft rot through pectinolytic enzymes that degrade cell walls, resulting in water soaked lesions and off odors from volatile amines like trimethylamine at concentrations exceeding 10 mg/kg Fungal pathogens, including Lecanicillium fungicola and Mycogone perniciosa, induce dry bubble and wet bubble diseases, respectively, by producing chitinases that disrupt hyphal integrity, leading to yield reductions up to 50% in cultivation Environmental parameters accelerate spoilage; high relative humidity RH >95% promotes bacterial proliferation by maintaining surface moisture films, while temperature fluctuations from 0 10°C induce chilling injury, manifesting as browning via polyphenol oxidase PPO activation, with activity rates of 5 15 U/g tissue Oxygen levels in modified atmosphere packaging MAP must be optimized at 2 5% to minimize respiration rates 10 20 mg CO2/kg/h , as higher O2 exacerbates ethylene production 0 1 0 5 μL/kg/h , triggering senescence Physiological aspects involve post harvest metabolism; rapid cap opening and gill exposure increase transpiration, leading to weight loss of 5 10% within 48 hours, compounded by endogenous enzymes like tyrosinase catalyzing melanin formation, with L DOPA oxidation rates of 0 5 1 0 μmol/min/g Processing interventions mitigate spoilage; gamma irradiation at 1 2 kGy reduces microbial load by 4 6 logs without affecting umami compounds like 5' nucleotides 100 200 mg/100g dry weight , while edible coatings with chitosan 1 2% and essential oils 0 5% cinnamon extend shelf life by 5 days through barrier properties reducing moisture loss to 50 μg/kg as indicators of fungal decay, and hyperspectral imaging 400 1000 nm for non destructive browning assessment with accuracy >90% In the Iranian context, where mushroom production exceeds 150,000 tons annually, local species like Pleurotus sajor caju face spoilage from indigenous bacteria such as Bacillus subtilis, addressed through integrated pest management IPM reducing chemical residues to
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Mona Moradi
PhD in Food Science and Engineering, Department of Food Science and Technology, Faculty of Biological Science, Islamic Azad University, North Tehran Branch, Tehran, Iran
Saba Valaee
Department of Food Hygiene, TaMS C , Islamic Azad University, Tabriz, Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Moradi, Mona and Valaee, Saba,1404,Factors Contributing to Mushroom Spoilage in the Food Industry: Microbial, Environmental, and Physiological Aspects,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین