Effect of nano edible coating, storage temperature, and packaging on water content, weight loss, and color on oyster mushrooms (Pleurotus ostreatus)

Inneke Amalia; Warid Ali Qosim; Kusumiyati Kusumiyati

doi:10.24198/kultivasi.v24i3.68400

Effect of nano edible coating, storage temperature, and packaging on water content, weight loss, and color on oyster mushrooms (Pleurotus ostreatus)

Inneke Amalia, Warid Ali Qosim, Kusumiyati Kusumiyati

Abstract

Oyster mushrooms are one of the most commonly consumed mushrooms due to their high nutritional content, including protein, fiber, vitamins, and minerals, as well as their antioxidant properties. However, these mushrooms are easily damaged by microbes and poor post-harvest handling, which affects their quality. The combination of nano-edible coating, packaging, and storage temperature offers a solution to these issues. This study aims to evaluate the effects of nano-edible coating, packaging, and storage temperature on water content, weight loss, and the color (L*, a*, and b*) of oyster mushrooms. The study was conducted at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experimental design used was a Completely Randomized Block Design (CRBD) with 19 combinations of nano-edible coating (sodium alginate and aloe vera), packaging (biodegradable, wrap, and vacuum plastic), and storage temperature (±25 °C, 10 °C, and 5 °C). Each treatment was replicated twice, resulting in 38 experimental units, each consisting of three mushrooms weighing 100 g, with fresh white color, no physical damage, and uniform shape and weight. This resulted a total of 114 mushroom samples. The results showed that the combination of nano edible coating treatment, packaging, and storage temperature significantly affected the water content, weight loss, and color parameters (L*, a*, b*) of mushrooms at 3, 6, and 9 DAT. The combination of nano sodium alginate and nano aloe vera, when vacuum-packaged at 5 ℃, produced the best results for water content, weight loss, and colour. These results indicated the potential of the treatment to maintain the quality of oyster mushrooms during storage.

Keywords

Pleurotus ostreatus; nano sodium alginate; nano aloe vera; packaging; yield quality

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DOI: https://doi.org/10.24198/kultivasi.v24i3.68400