Role of nano edible coating, packaging, and storage temperature in maintaining color, moisture content, and phenolic compounds of straw mushroom

Kiki Nuratni Sitompul; Syariful Mubarok; Kusumiyati Kusumiyati

doi:10.24198/kultivasi.v24i3.65784

Role of nano edible coating, packaging, and storage temperature in maintaining color, moisture content, and phenolic compounds of straw mushroom

Kiki Nuratni Sitompul, Syariful Mubarok, Kusumiyati Kusumiyati

Abstract

Straw mushrooms are among the most sought-after edible mushrooms, but their harvest is highly perishable due to their high respiration and transpiration rates, leading to a decline in quality during storage. The application of nano edible coating can cover the surface of straw mushrooms and maintain their freshness, while packaging and storage at low temperatures can maintain quality by inhibiting respiration and enzymatic activity. This study aims to evaluate the effects of nano edible coating, packaging types, and different storage temperatures on the color, moisture content, and phenolic compounds of straw mushrooms. The study was conducted at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran using a Completely Randomized Design (CRD) consisting of a combination of nano edible coatings (nano sodium alginate and nano aloe vera), packaging types (vacuum packaging, biodegradable, and wrap), and storage temperatures (room temperature (±25 °C), 10 °C, and 5 °C) so that there are 18 treatment combinations. Each treatment was repeated twice, resulting in 36 experimental units at each observation time. Observations were conducted at 3 and 6 days after storage, resulting in 72 samples observed. The results showed that the combination of nano edible coating, packaging type, and different storage temperatures significantly affected the color, water content, and phenolic compounds of straw mushrooms. The combination of nano aloe vera with vacuum packaging at 10 °C had the best effect on the L*, b*, chroma, h°, total phenolic, and total flavonoid values of straw mushrooms during storage.

Keywords

Edible mushroom; flavonoid; perishable food

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References

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DOI: https://doi.org/10.24198/kultivasi.v24i3.65784