Effects of different packaging treatments and storage durations on the quality of enoki mushrooms (Flammulina velutipes) with nano edible coating

Enoki mushrooms are edible commodities that can support a healthy lifestyle due to their various beneficial compounds. However, improper post-harvest handling can cause significant damage, leading to the loss of nutrients and a short shelf life. To overcome the challenge, post-harvest technologies, such as nano edible coating and packaging offer various benefits, including slow spoilage, high quality, and extended shelf life. Therefore, this study aims to assess the impact of packaging treatments and storage durations on the quality of enoki mushrooms with nano edible coating. The experiment was conducted at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran, from April to August 2024 using a completely randomized design with 6 treatment combinations. These included packaging (vacuum and mica) and storage durations (0, 7, and 14 days). The treatments were replicated 4 times, leading to a total of 24 experimental units, which each consisted of 2 mushrooms (100 g/mushroom). The results showed that packaging treatments and storage duration affected moisture content, color (a*, b*, and C*), total phenolics, total flavonoids, antioxidant activity, and antioxidant capacity of enoki mushrooms. The moisture content was higher in mica packaging after a 14-days storage period. The total phenolic content remained constant throughout the storage period for enoki mushrooms with vacuum packaging. Antioxidant activity and capacity remained constant throughout storage period for enoki mushrooms with vacuum packaging. We suggest that further research be conducted using different packaging methods, storage durations, temperature, and secondary metabolites.