Vidre+™ solution prolongs shelf life of champignon mushrooms, boosting commercial value

Mushrooms have now earned their place alongside fruits and vegetables that benefit from extended freshness thanks to Vidre+™ technology. In a recent scientific study, it was discovered that Vidre+™ effectively preserves the quality of sliced mushrooms (Agaricus bisporus) during storage.

The  benefits of usage of timed and gradually released 1-MCP Vidre+™ stickers included:

1. Significant reduction of weight loss
2. Protection against browning during shelf life
3. Significant protection of firmness
4. Protection of Vitamin C
5. Improved quality of shelf life

The health-promoting effects of mushrooms

Mushrooms are a healthy and delicious food that can be enjoyed in a variety of ways. They are a good source of fiber, protein, and vitamins A, B2, B6, C, and D. They also contain potassium and selenium. Mushrooms are so versatile that they can be incorporated into many different dishes, adding a desired "umami" flavour to many vegetarian and vegan dishes.

Since 2018, in the U.S., a National Mushroom Month has been celebrated throughout September. This special time presents an opportunity for the U.S. Department of Agriculture to enlighten individuals about the incredible versatility and health advantages offered by this food.

Context and key assumptions of the study

The aim of the research conducted by prof. Dorota Wichrowska and her team at Bydgoszcz University of Science and Technology was to assess the impact of different doses of 1-MCP in Vidre+™ technology on the commercial value and shelf life of whole and sliced champignons (Agaricus bisporus).

Four groups of whole and sliced mushrooms were used for the experiment.

The first group, with no stickers, served as the control. The mushrooms in this group remained untreated during the 20-day study.

The other three groups were treated with 1-MCP in the form of Vidre+™ stickers with different concentrations of 1-MCP.

How was the experiment conducted?

Freshly harvested whole mushrooms or sliced mushrooms were placed in clamshells with or without Vidre+™ and placed into a plastic bag for the first 24 hours. After 24 hours all clamshells were then placed in a storage chamber at 2-3C and 90-95% relative humidity for the remainder of the test.

The mushrooms were monitored for 20 days during the experiment for weight loss, firmness, browning of the cap and of the stem. Additionally laboratory analysis was undertaken to measure concentration for vitamin C and polyphenols.

Test results for sliced and whole champignons

There are three distinct benefits associated with the application of Vidre+™ in protecting mushroom quality. The level of the benefit was related to the different doses of 1-MCP.

Image below: Sliced mushrooms after 7 Days untreated with 1-MCP