The Effect of Nanocellulose Composite Packing on Longer Preservation of Button Mushroom

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Esmaeili Darabi Raheleh; AFSHARI HAMED; Lesan Khosh Monfared Rasool

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Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:2 Page(s): 75-87

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Information Journal Paper

Title

The Effect of Nanocellulose Composite Packing on Longer Preservation of Button Mushroom

Author(s)

Esmaeili Darabi Raheleh | AFSHARI HAMED | Lesan Khosh Monfared Rasool | Issue Writer Certificate

Keywords

Button Mushroom

Composite Nanocellulose

Packing

Abstract

The Button Mushroom (Agaricus bisporus) is widely consumed with respect to good taste and high nutritional value. The nanocellulose composite packs were prepared by various percent of nanocellulose (zero percent as control sample, 1, 2, and 5 nanocellulose and CO2-emitter) in this study. The samples of Button Mushroom were stored after Packing in refrigerator at 3°, C and all tests were conducted in three repeated treatments during storage periods (2, 6, 8, 10 and 12 days). ANOVA tables were utilized to compare data using SPSS software and the related diagrams and tables were drawn by Excel software at significance level (95%). The results showed that different percents of nanocellulose at 5% level and storage time and the interaction of different nanocellulose percents and storage time on the pH of the composite packs of the fungus nanocellulose had a significant effect on the level of 1% (p <0. 01). Different percents of nanocellulose and storage time had a significant effect on 1% moisture content, electrical resistance, oxygen, carbon dioxide, ocular evaluation of decay mushroom (p<0. 01). The treatment with 2% of nanocellulose content was introduced as the preferred treatment including the least rise of humidity, the smallest weight loss and carbon dioxide and maximum score in terms of cap color, stipe and inside cap by the 10th day of storage. Therefore, period of storage of Button Mushrooms can be extended to 10 days by nanocellulose composite Packing (2%).

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APA: Copy

Esmaeili Darabi, Raheleh, AFSHARI, HAMED, & Lesan Khosh Monfared, Rasool. (2021). The Effect of Nanocellulose Composite Packing on Longer Preservation of Button Mushroom. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(2 ), 75-87. SID. https://sid.ir/paper/1067329/en

Vancouver: Copy

Esmaeili Darabi Raheleh, AFSHARI HAMED, Lesan Khosh Monfared Rasool. The Effect of Nanocellulose Composite Packing on Longer Preservation of Button Mushroom. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(2 ):75-87. Available from: https://sid.ir/paper/1067329/en

IEEE: Copy

Raheleh Esmaeili Darabi, HAMED AFSHARI, and Rasool Lesan Khosh Monfared, “The Effect of Nanocellulose Composite Packing on Longer Preservation of Button Mushroom,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 2 , pp. 75–87, 2021, [Online]. Available: https://sid.ir/paper/1067329/en

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