Effect of chitosan coating on shelf life and quality of fresh-cut mushroom

The effect of chitosan coating in fresh-cut mushroom preservation, including microbiological, enzyme activities, color characteristics and chemical quality attributes, was examined. However, application of chitosan coating to enzyme activity control and quality maintenance of fresh-cut mushroom was investigated. Fresh-cut mushrooms were treated with aqueous solution of 0.5, 1 and 2 g chitosan/100 mL, placed in polyethylene bags, and then stored at 4C. Application of chitosan coating delayed discoloration associated with reduced enzyme activities of polyphenoloxidase, peroxidase, catalase, phenylalanine ammonia lyase and laccase, as well as lower total phenolic content. Also, it reduced enzyme activities of cellulase, total amylase and alpha-amylase. Microbiological development of the fresh-cut mushroom treated with chitosan coating was also inhibited compared to the control. The results showed that increasing the concentration of chitosan coating enhanced the beneficial effects of chitosan on extended shelf life and maintained quality of fresh-cut mushroom.