Development of active packaging solutions for enhancement of shelf-life of mushroom

The oyster mushroom (Pleurotus ostreatus) has a limited postharvest shelf life due to its quick respiration rate, moisture loss, enzymatic browning, and microbiological spoiling. In order to improve the storage stability of oyster mushrooms at ambient temperature and in a refrigerator (4 °C), the current study sought to develop an active packaging solution using a CO2 scavenger sachet (3 g) and freshness keeper (FK) essential oil-coated paper. Control (T₀), CO₀ scavenger (T₀), FK paper (T₀), and CO₀ scavenger + FK paper (T₀) were the four treatments that were assessed. During storage, quality criteria such as respiration behavior, colour attributes (L*, a*, b*), texture (penetration test), moisture content, microbiological growth, and overall shelf-life performance were tracked. The findings
showed that active packaging had a major impact on the preservation of postharvest quality.
By efficiently absorbing extra carbon dioxide produced during mushroom respiration, the 3 g CO2 scavenger sachet preserved a favourable gaseous environment inside the container. This slowed microbial growth, decreased metabolic activity, and postponed tissue weakening. By using antimicrobial volatile chemicals generated from FK paper to synergistically control interior atmosphere and microbial development, the combination treatment (T₀) showed the
optimum preservation efficacy. Reduced cell wall disintegration and moisture loss were confirmed by texture analysis utilizing penetration testing, which showed slower firmness degradation in treated samples compared to control. By inhibiting respiration and enzymatic processes, refrigerated storage (4 °C) further improved quality preservation. In contrast to the
quick deterioration shown in the control samples, the combination treatment increased the shelf life of oyster mushrooms by up to six days.
All things considered, combining essential oil-based freshness keeper packaging with CO2
scavenger technology is a practical and ecological way to prolong the shelf life of mushrooms without sacrificing their physicochemical and sensory qualities.