Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom (Lentinus edodes) during cold storage

• Alginate/nano-Ag coating maintained tissue firmness and inhibited browning.
• Alginate/nano-Ag coating reduced mesophilic, pseudomonad, yeasts and molds counts.
• Alginate/nano-Ag coating could be applied for preservation of shiitake mushroom.

The effect of a novel alginate/nano-Ag coating material on the preservation quality of shiitake mushroom (Lentinus edodes) during 4 ± 1 °C storage was investigated. The results showed that the alginate/nano-Ag coating had quite a beneficial effect on the physicochemical and sensory quality, compared to the control treatment. After a 16-day storage, mushroom weight loss, softening, and browning of the alginate/nano-Ag coating were significantly inhibited. The lower microbial counts, including mesophilic, psychrophilic, pseudomonad, and yeasts and moulds, in treated mushrooms during storage should be attributed to the alginate/nano-Ag coating. Meanwhile, the contents of the reducing sugar, total sugar, total soluble solids and electrolyte leakage rate were increased to 3.9 mg/g, 11.2 mg/g, 5.1% and 16.5% for the alginate/nano-Ag coating and 3.7 mg/g, 8.3 mg/g, 6.3% and 31.7% for the control treatment. Therefore, the alginate/nano-Ag coating could be applied for preservation of the shiitake mushroom to expand its shelf life and improve its preservation quality.