Food and Bioprocess Technology

, Volume 12, Issue 4, pp 587–598 | Cite as

Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating

  • Dan Zhu
  • Rui Guo
  • Wenxiang Li
  • Jingya Song
  • Fansheng ChengEmail author
Original Paper


The mushroom Pholiota nameko is extensively cultivated for its nutritional and health benefits in many countries. However, senescence and decay in fruiting bodies occur instantly after harvest, reducing their nutritional value and edible nature. In this study, edible composite coating materials were prepared using sodium alginate, enriched with 1% (v/v) thyme essential oil, 0.3 g/L L-cysteine, and 0.4 g/L nisin. The effects of these coatings on the postharvest quality of P. nameko were compared with that of low temperature (4 °C). It was shown that the edible coatings significantly inhibited the weight loss, cap opening percentage, degree of browning, malondialdehyde content, polyphenol oxygenase (PPO), peroxidase (POD), and cellulase activity of P. nameko. In addition, edible coatings effectively preserved the soluble sugar, ascorbic acid, and soluble protein contents. The peaks of superoxide dismutase, catalase, POD, and PPO activities were delayed by edible coatings. Moreover, edible composite coatings exerted better antibacterial efficiency compared with low-temperature treatment. Our study suggests that the edible coatings might be a promising candidate for maintaining the postharvest quality of P. nameko.


Pholiota nameko Edible composite coating Postharvest quality Sodium alginate Thyme essential oil L-cysteine 



The authors would like to thank the Shandong Province Modern Agricultural Industry Technology System (SDAIT-07-07), Natural Science Foundation of Shandong Province (CN) (ZR2018LC022), and National Natural Science Foundation of China (31301438 and 31501331) for supporting this research.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.College of Food Science and EngineeringQingdao Agricultural UniversityQingdaoChina
  2. 2.College of Life ScienceQingdao Agricultural UniversityQingdaoChina
  3. 3.Shandong Province Key Laboratory of Applied MycologyQingdaoChina

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