Effect of Packaging Materials on Antifogging Film Properties and Quality of Oyster Mushrooms at Different Storage Temperatures

Abstract

Mushroom is highly perishable and easily damaged within a day after harvesting due to their high respiration rate which leads to the release of water vapour. The most effective way to preserve fresh mushrooms is by packaging. However, excessive water vapour inside the packaging can cause condensation or fog and subsequently, lead to product damage. Hence, appropriate material for packaging mushrooms is important to maintain the quality and prolong the shelf-life. The main objective of this study is to compare the effect of different packaging material types on the fogging effect. The studied materials are low-density polyethylene (LDPE), polypropylene (PP), nylon, and gelatin-based film.  Based on the market survey prior to the study, it showed that the most plastic material used in the market is polypropylene (PP) compared to other materials. The experimental study then proceeded by comparing the different types of materials used for the packaging of mushrooms.  Samples of  20 g mushrooms were filled in a cup covered with four different types of films and stored at three different storage temperatures (5 °C, 10 °C, 30 °C) for 7 days. It was observed that the gelatin-based film showed good antifogging behaviour when compared to other films. Additionally, the mushrooms showed high weight loss and severe browning for all types of packaging materials after 7 days of storage at high temperatures (30 °C). In conclusion, the gelatin-based film has revealed excellent water-adsorbing with antifogging behaviour to maintain the quality and shelf life of mushrooms at low temperatures for storage and distribution.