Evaluation of color, water content, and antioxidant properties of wood ear mushroom with nano edible coating, packaging, and storage temperature

Aulia Afifah Rachman; Jajang Sauman Hamdani; Kusumiyati Kusumiyati

doi:10.24198/kultivasi.v24i2.65178

Evaluation of color, water content, and antioxidant properties of wood ear mushroom with nano edible coating, packaging, and storage temperature

Aulia Afifah Rachman, Jajang Sauman Hamdani, Kusumiyati Kusumiyati

Abstract

Wood ear mushrooms are often consumed in Asia and Tropical America for their jelly-like texture, health, and freshness. However, they are easily damaged due to microbes and poor postharvest handling, which affects quality. The combination of nano edible coating, packaging, and storage temperature offers a solution to these issues. This study aims to evaluate the effect of nano edible coating, packaging, and storage temperature on the color (L*, a*, and b*), water content, and antioxidant properties (total phenolic and flavonoid) of wood ear mushrooms. The study was conducted at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experimental design used was a Completely Randomized Design with a total of 18 combinations of nano edible coating (sodium alginate and aloe vera), packaging (biodegradable, wrap, and vacuum plastic), and storage temperature (±25 ℃, 10 ℃, and 5 ℃). Each treatment was replicated twice, resulting in 36 experimental units, with 3 mushrooms per unit for a total of 108 mushrooms. The results showed a significant effect of the combination treatments on L* at 9 days after treatment (DAT), a* at 6 DAT, water content at 6 and 9 DAT, total phenolics, and total flavonoids during the storage period. Nano aloe vera with vacuum packaging at 5 ℃ gave the best effect on L* value at 9 DAT, water content at 6 and 9 DAT, total phenolic at 3 and 6 DAT, and total flavonoid at 6 DAT. These results indicated the potential of the treatment in maintaining the quality of the wood ear mushroom during storage.

Keywords

Auricularia auricula, Nano sodium alginate, Nano aloe vera, Vacuum packaging, Yield quality

Full Text:

PDF

References

Abou-Elwafa SM, Haffez MM, Ahmed AF, El-Yazied AA, Abdelaal K. 2023. Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51(2): 1–20.

Ali MA, Yusof YA, Chin NL, Ibrahim MN, Basra SMA. 2014. Drying kinetics and colour analysis of Moringa oleifera leaves. Agriculture and Agricultural Science Procedia, 2: 394–400.

Arista AP, Widadie F, Kusnandar. 2024. Comparative analysis of oyster mushroom and kuping mushroom farming in mushroom cultivation UMKM clusters in Sukoharjo district. Jurnal Agristan, 6: 128–141.

Ates U, Islam A, Ozturk B, Aglar E, Karakaya O, Gun S. 2022. Changes in quality traits and phytochemical components of blueberry (Vaccinium corymbosum Cv. Bluecrop) fruit in response to postharvest aloe vera treatment. International Journal of Fruit Science, 22: 303–316.

Banjarnahor SDS, Artanti N. 2014. Antioxidant properties of flavonoids. Medical Journal of Indonesia, 23: 239–244.

Bassey EJ, Cheng JH, Sun DW. 2021. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends in Food Science and Technology, 112: 137–148.

Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. 2021. Fresh mushroom preservation techniques. Foods, 10: 1–25.

Cavusoglu S, Uzun Y, Yilmaz N, Ercisli S, Eren E, Ekiert H, Elansary HO, 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: 1–9.

Ch Momin M, Jamir AR, Ankalagi N, Bijaya Devi O, Henny T. 2021. Edible coatings in fruits and vegetables: A brief review. The Pharma Innovation Journal, 10: 71–78.

Chandimali N, Bak SG, Park EH, Lim HJ, Won YS, Kim EK, Park SI, Lee SJ. 2025. Free radicals and their impact on health and antioxidant defenses: a review. Cell Death Discovery, 11: 1–17.

Dao TTH, Linthorst HJM, Verpoorte R. 2011. Chalcone synthase and its functions in plant resistance. Phytochemistry Reviews, 10: 397–412.

Díaz-Mula HM, Serrano M, Valero D. 2012. Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food and Bioprocess Technology, 5(8): 2990–2997.

Dokhanieh AY, Aghdam MS. 2016. Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment. Scientia Horticulturae, 207: 146–151.

Fan XZ, Yao F, Yin CM, Shi DF, Gao H. 2023. Mycelial biomass and intracellular polysaccharides production, characterization, and activities in Auricularia auricula-judae cultured with different carbon sources. International Journal of Biological Macromolecules, 244: 1–12.

Faridah MR, Salman NA, Asyrul Izhar AB, Siti Aimi SZA, Ismail-Fitry MR. 2023. Effect of black jelly mushroom (Auricularia polytricha) and olive oil as fat replacers on the physicochemical and microstructural properties of chicken meat emulsion. Food Research, 7: 10–20.

Feng K, Zuo R, Chu T, Zhao Q, Li J, Liu L, Sheng Q, Song W, Yuan Y, Wang Y, Yue T. 2024. Comprehensive investigation on non-volatile and volatile compounds in Auricularia auricula from different regions by UPLC-MS/MS-based metabolomics and GC-IMS. Lwt, 199: 1–11.

Fu L, Yang G, Liu L, Ma Y, Zhang X, Zhang X, Li C, Sun Y. 2020. Analysis of volatile components of Auricularia auricula from different origins by GC-MS combined with electronic nose. Journal of Food Quality, 2020: 1–9.

Galli B, Trossolo E, Carafa I, Squara S, Caratti A, Filannino P, Cordero C, Gobbetti M, Di Cagno R. 2024. Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time. Food Chemistry, 444: 1–14.

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.

Garnida Y, Taufik Y, Yelliantty Y. 2022. Effect of edible coating material formulation and storage long on the response of tomat (Solanum lycopersicum L.) at cooling temperature (Lycopersicon esculentum Mill). Jurnal Penelitian Pendidikan IPA, 8: 2399–2409.

Gidagiri P, Lekshmi PRG, Shameena S. 2025. Nanoparticle-enriched edible coatings with plant extracts and essential oils for extending postharvest quality of fruits and vegetables. Journal of Advances in Biology & Biotechnology, 28(1): 290–300.

Gong M, Zhang T, Wu Y, Shang J, Su E, Cao Y, Zhang J. 2025. Synergizing postharvest physiology and nanopackaging for edible mushroom preservation. Food Chemistry, 463: 1–12.

Guan H, Zhou H, Ma X, Yang C, Yang J, Fan B, Wei B, Zhao Y. 2024. A detection method of Auricularia auricula mycelium storage period based on near-infrared spectral characteristics and deep learning model. Infrared Physics and Technology, 141: 1–14.

Gupta RK, Kumar P, Sharma A, Patil RT. 2011. Color kinetics of aonla shreds with amalgamated blanching during drying. International Journal of Food Properties, 14: 1232–1240.

Hanula M, Pogorzelska-Nowicka E, Pogorzelski G, Szpicer A, Wojtasik-Kalinowska I, Wierzbicka A, Półtorak A. 2021. Active packaging of button mushrooms with zeolite and açai extract as an innovative method of extending its shelf life. Agriculture (Switzerland), 11: 1–16.

Hassanpour SH, Doroudi A. 2023. Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants. Avicenna Journal of Phytomedicine, 13: 354–376.

Herawati E, Ramadhan R, Ariyani F, Marjenah, Kusuma IW, Suwinarti W, Mardji D, Amirta R, Arung ET. 2021. Phytochemical screening and antioxidant activity of wild mushrooms growing in tropical regions. Biodiversitas, 22: 4716–4721.

Hinsch E, Vega Gutierrez SM, Van Court RC, Chen HL, Robinson SC. 2022. Stability of the fungal pigment from Scytalidium cuboideum carried in food-grade natural oils. Journal of Fungi, 8: 1–17.

Hmmam I, Ali MAS, Abdellatif A. 2023. Alginate-based zinc oxide nanoparticles coating extends storage life and maintains quality parameters of mango fruits “cv. Kiett.” Coatings, 13: 1–21.

Indriyah SN, Permatasari DAI, Pratama KJ. 2023. Penetapan kadar fenolik serta uji aktivitas antioksidan ekstrak dan fraksi batang bajakah kalalawit (Uncaria gambir roxb) dengan metode FRAP. Usada Nusantara: Jurnal Kesehatan Tradisional, 1: 147–158.

Jolivet S, Arpin N, Wichers HJ, Pellon G. 1998. Agaricus bisporus browning: A review. Mycological Research, 102: 1459–1483.

Kandasamy P. 2022. Respiration rate of fruits and vegetables for modified atmosphere packaging: a mathematical approach. Journal of Postharvest Technology, 10: 88–102.

Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, Yamaoka N. 2014. Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biological and Pharmaceutical Bulletin, 37: 709–721.

Khaskheli S, Zheng W, Ahmed sheikh S, Ahmed Khaskheli A, Liu Y, Wang Y-F, Huang W. 2015. Effect of processing techniques on the quality and acceptability of Auricularia auricula mushroom pickle. Journal of Food and Nutrition Research, 3: 46–51.

Kim KM, Ko JA. Lee JS, Park HJ, Hanna MA. 2006. Effect of modified atmosphere packaging on the shelf life of coated, whole and sliced mushrooms. LWT - Food Science and Technology, 39: 365–372.

Kim Y, Lee U, Eo HJ. 2023. Influence of storage temperature on levels of bioactive compounds in shiitake mushrooms (Lentinula edodes). Mycobiology, 51: 445–451.

Kumari S, Rao A, Kaur M, Dhania G. 2023. Petroleum-based plastics versus bio-based plastics: A review. Nature Environment and Pollution Technology, 22: 1111–1124.

Kusumiyati K, Soleh MA, Nurhadi B, Sutari W. 2025. Effects of different packaging treatments and storage durations on the quality of enoki mushrooms (Flammulina velutipes) with nano edible coating. Australian Journal of Crop Science, 19: 206–211.

Lestari NP, Purbasari D, Sholihuddin M, Taruna I. 2023. Drying characteristics of jelly ear mushroom (Auricularia auricula) using microwave oven. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 12: 28–38.

Li J, Yu Q, Liu C, Zhang N, Xu W. 2025. Flavonoids as key players in cold tolerance: molecular insights and applications in horticultural crops. Horticulture Research, 12: 1–16.

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.

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

Liu Y, Brennan C, Jiang K, Li L, Qin Y, Chen H. 2023a. Quality and microbial community changes in three kinds of Boletus wild mushroom during cold storage. Postharvest Biology and Technology, 206: 1–12.

Liu Y, Tang N, Lin D, Deng W, Li Z. 2023b. Integration of multi-omics analyses highlights the secondary metabolism response of tomato fruit to low temperature storage. Food Research International, 173: 1–11.

Lopes J, Gonçalves I, Nunes C, Teixeira B, Mendes R, Ferreira P, Coimbra MA. 2021. Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets. Food Packaging and Shelf Life, 28: 1–8.

Louis E, Villalobos-Carvajal R, Reyes-Parra J, Jara-Quijada E, Ruiz C, Andrades P, Gacitúa J, Beldarraín-Iznaga T. 2021. Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packaging and Shelf Life, 28: 1–10.

Lu Y, Zhang J, Wang X, Lin Q, Liu W, Xie X, Wang Z, Guan W. 2016. Effects of UV-C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage.

International Journal of Food Science and Technology, 51: 1502–1508.

Ma HL, Xua XH, Zhao XY, Liu HJ, Chen H. 2015. Impacts of drought stress on soluble carbohydrates and respiratory enzymes in fruit body of Auricularia auricula. Biotechnology and Biotechnological Equipment, 29: 10–14.

Martha E, Daniel OE. 2025. Enzymatic browning in food and prevention. International Journal of Innovative Biosciences Research, 13: 44–53.

Meena M, Chetti M, Naik CM. 2022. Vacuum packaging as novel approach to extend storability and quality of various crop seeds. The

Pharma Innovation Journal, 11(9): 1143–1148.

Meléndez-Martínez AJ, Britton G, Vicario IM, Heredia FJ. 2006. Relationship between colour and the chemical structure of carotenoid pigments. Food Chemistry, 101: 1145–1150.

Mensitieri G, Di Maio E, Buonocore GG, Nedi I, Oliviero M, Sansone L, Iannace S. 2011. Processing and shelf life issues of selected food packaging materials and structures from renewable resources. Trends in Food Science and Technology, 22: 72–80.

Misir J, H. Brishti F, M Hoque M. 2014. Aloe vera gel as a novel edible coating for fresh fruits: A review. American Journal of Food Science and Technology, 2: 93–97.

Mohamad HM, Bolong N, Saad I, Gungat L, Tioon J, Pileh R, Delton M. 2022. Manufacture of concrete paver block using waste materials and by-products: a review. International Journal of GEOMATE, 22: 9–19.

Mohapatra D, Frias JM, Oliveira FAR, Bira ZM, Kerry J. 2008. Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms (Agaricus bisporus spp.). Journal of Food Engineering, 86: 39–48.

Moradinezhad F, Dorostkar M. 2021. Effect of vacuum and modified atmosphere packaging on the quality attributes and sensory evaluation of fresh jujube fruit. International Journal of Fruit Science, 21: 82–94.

Nakilcioğlu-Taş E, Ötleş S. 2020. Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature. Anais Da Academia Brasileira de Ciencias, 92: 1–15.

Ning H, Lu L, Zhang Y, Pan L, Lu L. 2025. Development of novel sodium alginate-based light-responsive controlled-release active packaging film. International Journal of Biological Macromolecules, 304: 1–15.

Nur Sakinah MJ, Misran A, Mahmud TMM, Abdullah S, Azhar M. 2020. Evaluation of storage temperature, packaging system and storage duration on postharvest quality of straw mushroom (Volvariella volvacea). Food Research, 4: 679–689.

Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50: 87–94.

Onwude DI, Hashim N, Janius R, Nawi NM, Abdan K. 2017. Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature. Italian Journal of Food Science, 29: 1–18.

Opara UL, Mditshwa A. 2013. African journal of agricultural research a review on the role of packaging in securing food system: adding value to food products and reducing losses and waste. African Journal of

Agricultural Research, 8: 2621–2630.

Othman SH, Abdullah NA, Nordin N, Abdul Karim Shah NN, Mohd Nor MZ, Md Yunos KF. 2021. Shelf life extension of Saba banana: Effect of preparation, vacuum packaging, and storage temperature. Food Packaging and Shelf Life, 28: 1–7.

Peng X, Wu H, Chen H, Zhang Y, Qiu D, Zhang Z. 2019. Transcriptome profiling reveals candidate flavonol-related genes of Tetrastigma hemsleyanum under cold stress. BMC Genomics, 20: 1–15.

Perera N, Gamage TV, Wakeling L, Gamlath GGS, Versteeg C. 2010. Colour and texture of apples high pressure processed in pineapple juice. Innovative Food Science and Emerging Technologies, 11: 39–46.

Quaglia M, Santinelli M, Sulyok M, Onofri A, Covarelli L, Beccari G. 2020. Aspergillus, Penicillium and Cladosporium species associated with dried date fruits collected in the Perugia (Umbria, Central Italy) market. International Journal of Food Microbiology, 322: 1–12.

Rai M, Ingle AP, Gupta I, Pandit R, Paralikar P, Gade A, Chaud MV, dos Santos CA. 2019. Smart nanopackaging for the enhancement of food shelf life. Environmental Chemistry Letters, 17: 277–290.

Rawiningtyas S, Purnomo AS, Fatmawati S. 2023. Evaluation of nutrient content and antioxidant activity of wood ear mushroom (Auricularia auricula-Judae) in the addition of reeds (Imperata cylindrica (L.) Beauv) as a cultivation medium. HAYATI Journal of Biosciences, 30(2), 224–231.

Sánchez M, González-Burgos E, Iglesias I, Gómez-Serranillos MP. 2020. Pharmacological update properties of aloe vera and its major active constituents. Molecules, 25: 1–37.

Shaikh S, Yaqoob M, Aggarwal P. 2021. An overview of biodegradable packaging in food industry. Current Research in Food Science, 4: 503–520.

Sharma V, Singh P, Singh A. 2024. Shelf life extension of fresh mushrooms: From conventional practices to novel technologies—A comprehensive review. Future Postharvest Food, 1: 317–333.

Shimazu H. 2018. Littering behavior analysis based on survey and questionnaire about littering in the Nagase River. International Journal of GEOMATE, 14: 95–101.

Silva M, Vida M, Ramos AC, Lidon FJ, Reboredo FH, Gonçalves EM. 2025. Storage temperature effect on quality and shelf life of Hericium erinaceus mushroom. Horticulturae, 11: 1–18.

Singh B, Suri K, Shevkani K, Kaur A, Kaur A, Singh N. 2018. Enzymatic Browning of Fruit and Vegetables: A Review. In Enzymes in Food Technology. Singapore. Springer.

Song Y, Liu L, Shen H, You J, Luo Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22(3–4): 608–615.

Srivastava P, Prakash P, Bunkar DS. 2020. Enhancement in physiological and sensory attributes of button mushroom (Agaricus bisporus) as influenced by chemical and modified atmospheric packaging (MAP) treatments at low temperature storage. International Journal of Chemical Studies, 8: 2059–2064.

Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW. 2020. Ecogel incorporated with nano-additives to increase shelf life of fresh-cut mango. Journal of Applied Horticulture, 22: 189–195.

Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW, Adnyana IM, Fudholi A. 2021. Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen. AIMS Agriculture and Food, 6: 988–999.

Sytar O, Hemmerich I, Zivcak M, Rauh C, Brestic M. 2018. Comparative analysis of bioactive phenolic compounds composition from 26 medicinal plants. Saudi Journal of Biological Sciences, 25: 631–641.

Tahir HE, Xiaobo Z, Mahunu GK, Arslan M, Abdalhai M, Zhihua L. 2019. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers, 224: 1–15.

Toma M, Rahman MH, Rahman MS, Arif M, Nazir KHMNH, Dufossé L. 2023. Fungal pigments: Carotenoids, riboflavin, and polyketides with diverse applications. Journal of Fungi, 9: 1–28.

Valero D, Díaz-Mula HM, Zapata PJ, Guillén F, Martínez-Romero D, Castillo S, Serrano M. 2013. Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biology and Technology, 77: 1–6.

Vamos-Vigyázó L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. C R C Critical Reviews in Food Science and Nutrition, 15: 49–127.

Vieira FJA, Ludka FR, Diniz KM, Klosowski AB, Olivato JB. 2024. Biodegradable active packaging based on an antioxidant extract from brewer ’ s spent grains : development and potential of application. ACS Sustainable Resour. Manage 1: 2413−2419.

Walkowiak-Tomczak D, Idaszewska N, Bieńczak K, Kómoch W. 2020. The effect of mechanical actions occurring during transport on physicochemical changes in Agaricus bisporus mushrooms. Sustainability (Switzerland), 12: 1–13.

Wang A, Siddique B, Wu L, Ahmad I, Liu X, Province H. 2020. Sodium alginate edible coating augmented with essential oils maintains fruits postharvest physiology during preservation : A review. International Journal of Multidisciplinary Research and Development International, 7: 135–140.

Xia Y, Wu DT, Ali M, Liu Y, Zhuang QG, Wadood SA, Liao QH, Liu HY, Gan RY. 2024. Innovative postharvest strategies for maintaining the quality of kiwifruit during storage: An updated review. Food Frontiers, 5: 1933–1950.

Yeo MA, Coulibaly GN, Yeo SO, Kouakou KL, Gogbeu DGL, Kouakou TH, Coulibaly L. 2022. Changes of physico-chemical parameters in relation to storage time and temperature of mango fruit cv. Kent harvested in northern Côte d’Ivoire for export purposes. World Journal of Advanced Research and Reviews, 16: 058–073.

Yu T, Zhang J, Ma X, Cao S, Li W, Yang G. 2024. A multi-omics view of maize’s (Zea mays L.) response to low temperatures during the seedling stage. International Journal of Molecular Sciences, 25: 1–19.

Zhang K, Pu YY, Sun DW. 2018. Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review. Trends in Food Science and Technology, 78: 72–82.

Zhang Y, Wang D, Chen Y, Liu T, Zhang S, Fan H, Liu H, Li Y. 2021. Healthy function and high valued utilization of edible fungi. Food Science and Human Wellness, 10: 408–420.

Zhao P, Yan X, Qian C, Ma G, Fan X, Yin X, Liao Y, Fang T, Zhou S, Awuku I, Ma X-F. 2024. Flavonoid synthesis pathway response to low-temperature stress in a desert medicinal plant, Agriophyllum squarrosum (sandrice). Genes, 15: 1–17.

Zhou Y, Jia Y, Xu N, Tang L, Chang Y. 2023. Auricularia auricula-judae (Bull.) polysaccharides improve obesity in mice by regulating gut microbiota and TLR4/JNK signaling pathway. International Journal of Biological Macromolecules, 250: 1–15.

Zhu S, Wu W, Huang H, Jin Y, Gao P. 2024. Experimental investigation of the effect of heat pump drying temperature on drying characteristics of Auricularia auricula. Sustainable Energy Technologies and Assessments, 71: 1–9.

DOI: https://doi.org/10.24198/kultivasi.v24i2.65178