Evaluation of biodegradable film packaging to improve the shelf-life of Boletus edulis wild edible mushrooms

The objective of this work was to evaluate the effect of poly(lactic acid) (PLA) based biodegradable film packaging combining 0.5% nisin antimicrobial polypeptide on the physicochemical and microbial quality of Boletus edulis wild edible mushrooms stored at 4 ± 1 °C. The experiment was set up by packaging mushrooms with extruded PLA films containing 0, 7.5, and 15 wt.% triethyl citrate plasticizer. The low-density polyethylene (LDPE) film was used as the control. Mushrooms stored in PLA films containing 7.5 and 15 wt.% plasticizer provided better retention of quality characteristics and received higher sensory ratings compared to mushrooms stored in pure PLA film and LDPE film. Samples with these two treatments underwent minimal changes in texture, PPO activity, total bacteria count, and sensory attributes. Results suggest that nisin in combination with plasticized PLA film has the potential to maintain B. edulis wild edible mushroom quality and extend its postharvest life to 18 days.Industrial relevanceB. edulis is one of the most commercialized mushrooms worldwide. However, as with all fresh mushrooms, there are severe preservation problems. Extruded PLA films containing triethyl citrate plasticizer plus antimicrobial agent nisin proved to be a suitable technology for mushroom conservation. This material exhibits an environmental-friendliness potential and a high versatility in food packaging.     

Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films

The shelf life of mushrooms packaged using different polymer top-films (PVC, PET with different levels of perforations) was investigated using hyperspectral imaging (HSI). Packaged mushrooms were stored at 4 ± 0.2 °C for 14 days and weight loss, Hunter L, a, b values, maturity index and in-pack gas composition (% CO₂ and O₂) were also measured. The results obtained showed that the PET film perforated with small holes (1 mm in diameter) was generally superior in terms of maintaining overall mushroom quality. Regression models were built to correlate HSI data with measured quality parameters. Prediction maps were generated from hyperspectral data to show the model performance at pixel level. Results presented in this work show hyperspectral imaging can be used to evaluate the effect of different packaging systems on mushroom quality and that perforated PET packaging film is a viable alternative to the conventional PVC packaging, facilitating an increase in shelf life from 10 to 14 days.Industrial relevanceThe present study demonstrates HSI can be used for rapid evaluation of mushroom quality facilitating non-destructive evaluation of the effect of packaging systems on mushroom shelf-life. In addition, this work suggests an effective packaging solution to extend shelf life of mushrooms during storage. The proposed solution potentially improves the packaging recyclability as the same polymer material (PET) is used for the tray and top film, compared to conventional mushroom packaging where PVC is used for the top film and polypropylene (PP) for the tray.     

Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp,Penaeus monodon and Litopenaeus vannamei

This report investigated the melanosis-inhibiting properties of crude water soluble extract from the base and fruiting body waste of an edible mushroom (Flammulina velutipes) containing 9.13 ± 2.03 mg/mL 2-thiol-l-histidine-betaine (ergothioneine, ESH). Immersion of live full-grown black tiger shrimp (Penaeus monodon) and Pacific white shrimp (Litopenaeus vannamei) in a 0.5% w/v solution of mushroom extract for 1 h significantly decreased polyphenoloxidase (PPO) activity in shrimp hemolymph and expression of the prophenoloxidase (proPO) gene in hemocytes. Consequently, the development of melanosis in the treated shrimp during ice storage was prevented. Treatment with a 0.05% w/v solution of sodium sulfite and 4-hexyl-1,3-benzenediol had a similar effect. Enzyme assays showed that ESH is a non-competitive inhibitor. It is proposed that ESH possibly interacts directly with Cu²⁺ at the putative binding sites of PPO and proPO, based on copper-chelating activity analyses, thus preventing melanosis in the shrimp. This study indicated that application of ESH-rich F. velutipes mushroom extract from trimming waste is an effective natural alternative to synthetic melanosis-inhibiting agents to prevent postmortem melanosis in shrimp.     

Distribution of ergosterol in different tissues of mushrooms and its effect on the conversion of ergosterol to vitamin D2 by UV irradiation

Analysis of ergosterol content in different tissues of Shiitake mushrooms showed a significant difference (p < 0.01) in its distribution. Thus, the conversion of ergosterol in whole mushrooms to vitamin D₂, by exposure to UV irradiation, was significantly affected (p < 0.01) by the orientation of the mushroom tissues to the UV. The highest ergosterol content was found in button mushrooms (7.80 ± 0.35 mg/g DM) while the lowest was in enoki mushrooms (0.68 ± 0.14 mg/g DM). The conversion of ergosterol to vitamin D₂ was about four times higher when gills were exposed to UV-A irradiation than when the outer caps were exposed to the same. The lowest conversion to vitamin D₂ (12.5 ± 0.28 μg/g DM) was observed for button mushrooms while the highest value (45.1 ± 3.07 μg/g DM) was observed for oyster mushrooms. The optimum moisture content of mushrooms for this conversion was around 78% on a wet basis and the temperature was around 35 °C.     

Screening of edible mushrooms and extraction by pressurized water (PWE) of 3-hydroxy-3-methyl-glutaryl CoA reductase inhibitors

The methanol/water and particularly the water extracts obtained from 26 mushroom species were able to inhibit the 3-hydroxy-3-methyl-glutaryl CoA reductase (HMGCR) activity to different extent (10–76%). Cultivated mushrooms such as Pleurotus sp. and Lentinula edodes were among the strains which showed higher HMGCR inhibitory capacities. Their inhibitory properties were not largely influenced by cultivation parameters, mushroom developmental stage or flush number. The HMGCR inhibitory activity of L. edodes was concentrated in the cap excluding the gills while in Pleurotus ostreatus it was distributed through all the different tissues. A method to obtain aqueous fractions with high HMGCR inhibitory activity was optimized using an accelerated solvent extractor (ASE) by selecting 10.7 MPa and 25 °C as common extraction conditions and 5 cycles of 5 min each for P. ostreatus fruiting bodies and 15 cycles of 5 min for L. edodes suggesting that the potential HMGCR inhibitors are different in the two selected mushrooms.     

Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm., Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (O.F. Müll.) Pers. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied by three different in vitro assays. C. comatus revealed the highest concentrations of sugars (43.23/100 g dry weight), PUFA (77.46%), phenolic compounds (45.02 mg/kg), tocopherols (301.03 μg/100 g) and, among all of the fractions tested, its ethanolic fraction showed the highest antioxidant activity (EC₅₀ < 2.6 mg/ml). C. odora revealed one of the highest ascorbic acid (172.65 mg/100 g) contents and its water soluble polysaccharidic fraction showed the best antioxidant properties (EC₅₀ < 3.6 mg/ml) among the polysaccharidic fractions. The studied mushrooms species could potentially be used in well-balanced diets and as a source of bioactive compounds.     

Chemical composition and non-volatile components of Croatian wild edible mushrooms

The chemical composition (dry matter, crude protein, crude fat, total carbohydrates, and ash) and non-volatile components content (soluble sugars, free amino acids, and 5′-nucleotides) of 10 popular Croatian wild edible mushroom species (Agaricus campestris, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Entoloma clypeatum, Flammulina velutipes, Macroleptiota procera, Morchella elata, and Pleurotus ostreatus) were determined. All investigated mushrooms were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges of 27.95–38.89, and 42.62–66.78 g/100 g, respectively. In addition, the fat contents were very low 1.34–6.45 g/100 g. B. edulis (19.87 mg/g) showed the highest concentration of essential amino acids and M. elata (14.25 mg/g) the lowest concentration. Monosodium glutamate-like components and total flavour 5′-nucleotides were the highest in C. cornucopioides (45.85 and 13.88 mg/g, respectively), and lowest in F. velutipes (7.63 and 1.05 mg/g, respectively). Equivalent umami concentration values in 10 Croatian wild edible mushrooms ranged from 73.78 to 1186.45 g MSG/100 g dry weight, and overall, all these mushrooms possessed highly umami taste.     

Portuguese wild mushrooms at the “pharma–nutrition” interface: Nutritional characterization and antioxidant properties

The search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma–nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 μg/100 g dw), citric acid (3.32 g/100 g dw) and phenolic compounds (23.49 mg/100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.     

Value‐added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

BACKGROUND: Ergothioneine (ESH), a potent antioxidant, has been found in certain edible mushrooms. Our previous research showed that ESH extracted from the edible mushroom Flammulina velutipes has a positive effect on the colour stability of beef and tuna meat. The purpose of the present study was to compare the efficacy and applicability of ESH extracts prepared from different mushroom species as a colour stabilizer in fish meats. RESULTS: Levels of ESH higher than 2.8 mg mL^?1 were found in extracts prepared from the fruiting bodies of F. velutipes, Lentinula edodes, Pleurotus cornucopiae and Pleurotus eryngii and the processing waste of F. velutipes. When 1 mL of each of the extracts was added to 100 g of minced bigeye tuna and yellowtail meats, the bright‐red colour remained after 5 and 2 days, respectively, of ice storage. The anti‐discoloration efficacy of 1 mL of the extracts prepared from 10 g of the fresh waste portion of F. velutipes was similar to that of its fruiting body or 0.5 g kg^?1 of sodium ascorbate when added to 100 g of minced bigeye tuna meat under ice storage. CONCLUSION: The results of this study clearly showed that ESH prepared from different mushroom species stabilized the colour of fish meats, and the extract from the F. velutipes was the most effective. Copyright © 2010 Society of Chemical Industry     

Mandarin preservation by microwave-powered cold plasma treatment

Cold plasma treatment (CPT) was investigated as a nonthermal method for inhibiting Penicillium italicum and improving storability of mandarins (Citrus unshiu Marc.). Whole mandarin fruits or the peels were treated with cold plasma at 0.7 kPa using a microwave CPT system. The treatment variables were plasma-forming gases, plasma generation power, and treatment time. Nitrogen (N₂)-CPT at 900 W for 10 min, resulted in the highest inhibition of P. italicum (84% reduction in disease incidence), significantly increased the total phenolic content and antioxidant activity of mandarin peel after the treatment (p < 0.05), but did not significantly affect CO₂ generation, weight loss, content of soluble solids, titratable acidity, pH, ascorbic acid concentration (flesh), or surface color during storage at 4 and 25 °C. These results demonstrate the potential for CPT application as a postharvest technology for preserving mandarins, increasing the total phenolic content and antioxidant activity of mandarin peel.     

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P < 0.05) redness of patties stored in PVC and CO, whereas it had no effect (P > 0.05) in HIOX. Chitosan patties demonstrated lower (P < 0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P < 0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P > 0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.     

Antimicrobial activity of whey protein based edible films incorporated with oregano,rosemary and garlic essential oils

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Antimicrobial properties of spice extracts are well known, however their application to edible films is limited. In this study, antimicrobial properties of whey protein isolate (WPI) films containing 1.0–4.0% (wt/vol) ratios of oregano, rosemary and garlic essential oils were tested against Escherichia coli O157:H7 (ATCC 35218), Staphylococcus aureus (ATCC 43300), Salmonella enteritidis (ATCC 13076), Listeria monocytogenes (NCTC 2167) and Lactobacillus plantarum (DSM 20174). Ten millilitres of molten hard agar was inoculated by 200 μl of bacterial cultures (colony count of 1 × 10⁸ CFU/ml) grown overnight in appropriate medium. Circular discs of WPI films containing spice extracts, prepared by casting method, were placed on a bacterial lawn. Zones of inhibition were measured after an incubation period. The film containing oregano essential oil was the most effective against these bacteria at 2% level than those containing garlic and rosemary extracts (P < 0.05). The use of rosemary essential oil incorporated into WPI films did not exhibit any antimicrobial activity whereas inhibitory effect of WPI film containing garlic essential oil was observed only at 3% and 4% level (P < 0.05). The results of this study suggested that the antimicrobial activity of some spice extracts were expressed in a WPI based edible film.     

Macro- and microelement contents in fruiting bodies of wild mushrooms from the Notecka forest in west-central Poland

Fruiting bodies of wild mushrooms and forest soil samples were collected and analyzed for macro- (N, P, K, S, Ca, Mg) and microelement (Al, Zn, Fe, Mn, Cd, Pb) contents in pine stands of the Notecka Forest in west-central Poland. Elements were determined by atomic absorption spectrometry in 160 samples of 8 fungal species and 15 underlying soil samples. Macro- and microelement contents in soil were low and characteristic of the poor and acidic sandy soils of the Polish lowlands not influenced by industrial pollution. In fruiting bodies, the highest mean concentration of macroelements (dry mass basis) was found for N (40.0 g kg⁻¹), followed by K (33.0 g kg⁻¹), P (5.4 g kg⁻¹), S (2.2 g kg⁻¹), Ca (1.0 g kg⁻¹) and Mg (0.7 g kg⁻¹). All macroelements (except for Ca) were concentrated in considerably higher levels in the fruiting bodies than in the forest soil. Nitrogen, P, K, S and Mg were preferably translocated into the cap rather than the stipes. Calcium, however, was often found in higher concentration in stipes than in caps. The mean microelement concentrations, across all tested fungi, were in the following order: Al > Zn > Fe > Mn > Pb > Cd. Microelements showed different distributions, depending on the part of the fruiting body. Some were more concentrated in the caps and some in stipes and distributions varied among species. Xerocomus badius is the most often harvested edible mushroom in the Notecka Forest. Pb and Cd distributions in fruiting bodies of this mushroom were evaluated in order to assess health risks to consumers. The estimated dietary exposures to Pb and Cd for consumers of this mushroom were in excess of guidelines on safe exposures.     

Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment

In this study, the applicability of semi-direct cold atmospheric pressure plasma (CAPP) during postharvest processing of Tenebrio molitor flour is investigated. Besides analyzing the decontamination efficacy, plasma-induced impact on techno-functionality, protein solubility, composition and structure was determined and compared to heat induced effects.Following CAPP treatment, the total microbial load of the Tenebrio flour of 7.72 log₁₀ cfu/g was reduced to 7.10 (1 min), 6.72 (2.5 min), 5.79 (5 min), 5.19 (7.5 min), 5.21 (10 min) and 4.73 (15 min) log₁₀ cfu/g. With increasing exposure to CAPP, protein solubility at pH 4 almost linearly decreased to a minimum of 54%. Water binding capacity decreased from 0.79 to 0.64 g_water/g whereas oil binding capacity increased from 0.59 to 0.66 g_oil/g. Gel electrophoresis revealed a decrease of all protein fractions at pH 4 whereas at pH 10 the band pattern significantly shifted to protein fractions with higher molecular weights.Industrial relevanceEdible insects are rich in valuable protein, fat, fibre, minerals and micronutrients. Although a wide range of species represent a valuable alternative protein source that could contribute to food and feed security, they are industrially hardly exploited. The tailored application of proper processing technologies could lead to novel insect-based high-protein food and feed products with unique functional properties supporting the increase in acceptability among potential consumers. Current research concentrates on developing processing chains including innovative nonthermal approaches. Cold atmospheric pressure plasma (CAPP) has gained attention as an effective technology for the decontamination and modification of fresh and dry agricultural products. In the postharvest chain of edible insects, the application of CAPP could contribute to the development of safe and high-quality insect-based products in the food and feed sector.     

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O₂ and 20% CO₂). Longissimus lumborum muscles were aged in vacuum for 7 days and then cut into 2-cm-thick slices and repacked using VSP, VP and MAP for another 7 days. Color stability was measured during the next 5 days in air and samples for α-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage. Color stability, α-tocopherol and NADH of steaks were affected by packaging methods and storage time in air (P < 0.05). Higher a* value was obtained in VSP on day 5 compared with VP. Steaks packed in VSP had better color stability than in VP and their color was similar to MAP at the end (day 5) of storage.     

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Nanotechnology has become relevant in the food‐related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC‐MS (for its main compositions), FTIR, XRD, and TG. The 1 wt% nanoparticle dispersions presented non‐Newtonian, shear‐thinning fluids with the viscosity in an increasing order for the hot water < cold alkali < hot alkali. Moreover, the dynamical rheological results showed differences of storage (G′) and loss (G″) moduli of these particle dispersions. It was concluded that the Flammulina velutipes‐derived polysaccharides nanoparticles have great potential applications in the food industry, for example, as emulsifiers, reinforcement agents, and bioactive carriers.     

Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

Effect of edible coatings in combination with antibrowning agents on minimally processed apple slices was studied during storage at 3°C for 2 week. To control initial respiration rate of apple slices, edible coatings were applied to cut apples as semipermeable barriers against air. Initial respiration rate showed a decrease by 5% and 20% in carrageenan (0.5 g/100 mL)-coated and whey protein concentrate (5 g/100 mL)-coated apples, respectively, at 25°C. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of minimally processed apple slices by 2 week when stored in packed trays at 3°C. Addition of various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl₂ (1 g/100 mL) significantly inhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels. WPC (5 g/100 mL) containing ascorbic acid (1 g/100 mL) plus CaCl₂ (1 g/100 mL) was the most effective preservation treatment in terms of sensory quality after 2 week.     

Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya

A microencapsulated beta-cyclodextrin and trans-cinnamaldehyde complex (2 g/100 g) was incorporated into a multilayered edible coating made of chitosan and pectin. Fruits were washed, peeled and cut, coated, and stored at 4 °C in Ziploc^® trays with Ziploc^® lids for 15 days. Uncoated fruits served as controls. Coated fruits were firmer, maintained color, β-carotene content, and showed lower juice leakage (P < 0.05). Coated samples were more accepted (P < 0.05) by the panelists than the controls. Encapsulation of trans-cinnamaldehyde was successful since it had no negative impact on the fruit's flavor. A parallel study evaluated the effect of packaging on the efficacy of the multilayered coating. Coated and uncoated fruits in trays were also covered with Saran^® wrap and plain cheese cloth (ambient conditions). The Ziploc^® trays with Ziploc^® lids were the best packaging method. The Layer-by-layer assembly with incorporation of microencapsulated antimicrobial was effective in extending shelf life and quality of fresh-cut papaya.     

Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts

The present study investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Dark chocolate was packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) polyethylene terephthalate coated with SiOx//low density polyethylene (PET-SiOx//LDPE). Samples were packaged either under, vacuum or N₂ or with an oxygen absorber and stored in the dark at 20 °C for a period of 12 months. “Commercial” control samples for comparison purposes consisted of chocolate packaged in aluminum foil in air while “model” control samples used for sensory evaluation consisted of chocolate packaged in glass jars and stored at ? 18 °C. Quality parameters monitored were: peroxide value, hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.80 for fresh dark chocolate with hazelnuts and 6.51 meq O₂/kg chocolate fat for commercially packaged samples after 12 months of storage. Respective values for hexanal were 0.53 and 7.56 mg/kg. % Saturated fatty acids (SFA) increased with a parallel decrease in monounsaturated fatty acids (MFA) and polyunsaturated fatty acids (PUFA) after 12 months of storage mainly in least protected samples (commercial package). Likewise, after 12 months of storage an increase in concentration of aldehydes, ketones, alcohols and alkanes (p < 0.05) with a parallel decrease in pyrazines where observed especially in case of least protected products after 6 and 12 months of storage. In general after 12 months of storage chocolate showed whitening of the surface resulting to an increase in L* and a* values (p < 0.05) and a decrease in b* value. Dark chocolate with hazelnuts retained acceptable quality for ca. 8 months in commercial packages. For samples packaged in PET//LDPE irrespective of storage atmosphere the shelf life was 8 to 9 months and for samples packaged in PET-SiOx//LDPE irrespective of storage atmosphere the shelf life was 11 months. Finally for samples packaged with an oxygen absorber irrespective of packaging material the shelf life was at least 12 months.Industrial relevanceChocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods.     

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

The present study investigated the effect of chitosan coating containing antibrowning agents and modified atmosphere packaging (MAP) on the browning and shelf life of fresh-cut lotus root stored at 4 °C for 10 days. The atmosphere in the packages was evaluated for O₂ and CO₂ concentrations. The browning on the surface of lotus root slices was prevented by chitosan-based coating and MAP treatment. L* values of coated + MAP and control samples were 68.8 and 48.9 after 8 days storage, respectively. For a^? and b^? values, samples of coated + MAP treatment had the slowest increasing trends among all the treatments. At the end of storage, the coated + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content. Its highest overall visual quality (OVQ) scores (> 7) demonstrated that chitosan-based coating + MAP treatment could provide a better inhibitory effect on the browning and extend the shelf life of fresh-cut lotus root.Industrial relevance: Fresh-cut vegetables have drawn the attention of industry as a novel lightly processed product. Both edible coating and MAP treatment cause changes in atmosphere composition and respiration rate of lotus root slices. This combined treatment could be used to control the browning and improve the storage life of this fresh-cut vegetable. This information could be useful for the development of novel application to edible coating and MAP design for lightly processed lotus root.