Enhancing enoki mushroom shelf life using nanoparticle aloe vera and sodium alginate coatings

Enoki mushrooms are highly perishable due to high water content. Edible coatings with nanoparticles have been investigated as a preservation method for mushrooms. The research aimed to evaluate the effectiveness of conventional and nanoparticle edible coating on enoki mushrooms during storage. Completely randomized design was used with a combination of edible coating types (aloe vera and sodium alginate) and sizes (conventional and nanoparticle), during storage for 0, 7, 14, and 21 days. The results showed that nano aloe vera highly effective for maintaining the quality of enoki mushrooms during storage. The use of nano aloe vera effectively maintained quality within the 7-days shelf life of compared to other treatments. Enoki treated with nano aloe vera at 7-day storage resulted the phenolic of 879.10 mg GAE/100 g, flavonoid of 120.07 mg QE/100 g, antioxidant activity of 1331.19 mg/L, and antioxidant capacity of 239.68 mg AEAC/100 g. These findings demonstrated the potential for nano aloe vera to extend the shelf life and maintain the bioactive properties of enoki mushrooms during storage. This application could be further explored for commercial purposes and distribution of fresh mushrooms.