Waste-Derived Packaging Films Keep White Button Mushrooms Fresh for Days Longer
- Marc Violo
- 2 days ago
- 2 min read
Too long to read? Go for the highlights below.
● Scientists developed biodegradable packaging films using spent lemongrass and chitosan that extended mushroom shelf life by 100% compared to standard chitosan films
● The innovative packaging reduced weight loss by 67% and significantly decreased enzymatic browning in stored mushrooms
● Control films still performed best overall, but the sustainable alternative offers promising environmental benefits for the £50 billion global mushroom industry
The global mushroom industry faces a persistent challenge: white button mushrooms, despite their rich nutritional profile and health benefits, deteriorate rapidly after harvest. With world production exceeding 50 million tonnes annually, finding sustainable packaging solutions that extend shelf life has become increasingly critical.
From Agricultural Waste to Food Protection
Researchers at Indira Gandhi Krishi Vishwavidyalaya have developed an innovative approach using agricultural waste to create biodegradable packaging films. Their study examined three different packaging materials: standard chitosan films, chitosan films reinforced with cellulose nanocrystals (CNC) derived from spent lemongrass, and conventional PLA-PBAT control films.
The team stored fresh white button mushrooms in these packaging films under refrigerated conditions at 4°C, monitoring key quality indicators including weight loss, enzymatic browning, decay, and sensory attributes over 12 days.
Significant Performance Improvements
The results demonstrated substantial improvements when spent lemongrass CNC was incorporated into chitosan films. Mushrooms packaged in standard chitosan films remained acceptable for only three days, whilst those stored in chitosan-CNC films maintained quality for six days—a 100% improvement. The conventional control films performed best, preserving mushroom quality for nine days.
Weight loss, a critical factor in mushroom deterioration, varied significantly between packaging types. Mushrooms in standard chitosan films experienced more weight losses then those in chitosan-CNC films. The enhanced performance stems from the different water vapour permeability rates of the materials.
Beyond moisture control, the packaging films showed varying effectiveness against polyphenol oxidase (PPO) activity, the enzyme responsible for the undesirable browning that affects mushroom marketability. The browning index measurements reinforced these findings, with control films showing the smallest colour change, followed by chitosan-CNC films, and standard chitosan films performing worst.
Environmental and Economic Considerations
The research addresses growing industry demand for sustainable packaging alternatives. The chitosan-CNC films offer a biodegradable solution using agricultural waste.
Sensory evaluation by trained panels confirmed the packaging performance, with mushrooms maintaining acceptable quality scores (above 6 on a 9-point scale) for the durations indicated by the physical measurements. This consumer acceptance is crucial for commercial viability.
Looking Forward
Whilst conventional films still outperformed the biodegradable alternatives, the substantial improvement shown by incorporating spent lemongrass nanocrystals into chitosan films represents meaningful progress towards sustainable packaging solutions. The technology transforms agricultural waste into functional materials that significantly extend produce shelf life compared to standard biodegradable options.
For an industry processing millions of tonnes of perishable produce annually, even modest improvements in packaging performance can translate to substantial reductions in food waste and economic losses. The research demonstrates that sustainable packaging need not compromise functionality, offering a pathway towards more environmentally responsible food preservation.