ABSTRACT The consumer market has expanded its search for foods combining sensory, nutritional, and bioactive attributes, which puts edible mushrooms in evidence. However, their production chain still has deficiencies to prevent mechanical damage, microbiological contamination, perishability, and weight loss during storage, factors closely associated with unsuitable packaging of the product. This study aimed to evaluate whether different packaging configurations, associated with the application of edible Aloe vera gel coating, preserve shelf life and safety of fresh shiitake mushrooms throughout their storage, especially as a replacement for standard packaging. The experiment was conducted with fresh shiitake mushrooms, with a completely randomized design in a 3 x 2 x 4 factorial scheme, with three packaging configurations (EPS PVC, EPS PVC perforated, Xtend®), 2 coating conditions (with and without Aloe vera gel coating), four storage times (0, 3, 7 and 10 days), with four repetitions. For each storage time, weight loss, visual aspect, CO2 concentration in the package, and microbiological evaluations were assessed. In conclusion, use of Aloe vera coating on shiitake mushrooms preserves their quality attributes and promotes food safety through antimicrobial action, extending their shelf life. Xtend® packaging is potentially suitable to replace EPS PVC packaging in the sale of fresh mushrooms, reducing weight loss and preserving food quality and safety.

RESUMO O mercado consumidor tem ampliado sua busca por alimentos que agreguem atributos sensoriais, nutricionais e bioativos, o que traz os cogumelos comestíveis a uma posição de destaque. No entanto, sua cadeia produtiva ainda apresenta deficiências na prevenção de danos mecânicos, contaminação microbiológica, perecibilidade e perda de massa ao longo do armazenamento, fatores muito associados ao uso de embalagens pouco adequadas ao produto. O objetivo deste trabalho foi avaliar se diferentes configurações de embalagens, associadas à aplicação de cobertura comestível de gel de Aloe vera, preservam a vida útil e segurança de cogumelos shiitake frescos ao longo de seu armazenamento, sobretudo em substituição à embalagem padrão. O experimento foi conduzido com cogumelos shiitake frescos, com delineamento inteiramente casualizado em esquema fatorial 3 x 2 x 4, sendo 3 configurações de embalagem (EPS PVC, EPS PVC perfurado, Xtend), 2 condições de cobertura (com e sem cobertura de gel de Aloe vera), 4 período de armazenamento (0, 3, 7 e 10 dias), com 4 repetições. Em cada período de armazenagem avaliou-se perda de massa, aparência visual, concentração de CO2 na embalagem e avaliações microbiológicas. Constatou-se que o uso de cobertura de Aloe vera em cogumelos shiitake preserva seus atributos de qualidade e promove a segurança do alimento através da ação antimicrobiana, prolongando sua vida útil. Embalagens Xtend® mostram-se potencialmente adequadas para substituir embalagens EPS PVC na comercialização de cogumelos frescos, reduzindo a perda de massa e preservando qualidade e segurança do alimento.

ABSTRACT: Sanitization using chemical agents to reduce the microbiological load on the surface of agricultural products have the drawback of leaving residues. Conversely, physical treatments, such as ultraviolet radiation C (UV-C), are residue-free, non-toxic and environmentally friendly. Ripe figs are perishable, exhibiting an epidermis with low resistance to mechanical treatment, high water content and the ostiole, which is an open door that expedites undesirable microorganism penetration. In this study, the effect of different energy levels of UV-C radiation on the appearance and physico-chemical properties of the figs when stored at 10 °C and 20 °C was evaluated focusing on the technological parameters of the application of radiation. The energy levels of radiation applied were 0.00, 0.71, 1.32, 2.64 and 4.01 kJ m−2 and they showed neither acceleration nor delay effects on fig ripening. Figs exposed to the radiation energy at 0.71, 1.32, 2.64 and 4.01 kJ m−2 showed a lower incidence of rot at the same temperature, but the figs exposed to the highest radiation, 4.01 kJ m−2, showed more wilting and stains, which significantly impaired their appearance. UV-C radiation reduces the development of rotting, providing evidence of its potential in the postharvest processing of ripe figs. However, radiation levels should be limited to avoid undesirable epidermis stains.