Edible treatment composition for prolonging shelf life of mushrooms

Abstract

An edible treatment composition is disclosed that includes non-toxic and harmless chemicals to extend the shelf life of mushrooms and maintain the freshness of the mushrooms over a long period of time during storage and transportation. The disclosed edible treatment compositions include kojic acid, L-arginine, hydroxycinnamic acid (HCA), and optionally other active or inactive ingredients, such as antibacterial agents, etc. The present invention relates to the treatment of mushrooms with the disclosed edible treatment compositions before or after harvest to extend their shelf life by imparting one or more characteristics over an extended period of time, such as maintaining whiteness, delaying browning, delaying pileus (cap) opening, better robustness, maintaining structural integrity, slowing weight loss, and the like.

Description

Technical Field

[0001] Embodiments of the present application generally relate to compositions for treating fresh mushrooms, and more particularly, to edible treating compositions for extending the shelf life of mushrooms and maintaining the freshness of mushrooms for a longer period of time. Background Art

[0002] Mushrooms are a very important crop in both domestic and international markets due to their unique flavor and rich nutritional content. Mushrooms are a fungus with an open fruit body with a very soft cap surface and no obvious external protective structure - the epidermis. Mushrooms have a very short natural shelf life due to their high water content and high metabolic activity, which leads to rapid deterioration of mushrooms, manifested by browning of mushroom color, spot formation, opening of the cap, electrolyte leakage, lignification of the cell wall, autolysis and microbial deterioration. The four main factors that contribute to the low shelf life and poor appearance of mushrooms over time are: high respiration rate, enzymatic browning, water loss and microbial infestation. Compared to other fruits with lower respiration rates that can be stored for long periods of time, mushrooms have a very high respiration rate; this causes it to use up carbohydrates and age faster. The mushroom body has no epidermis and therefore loses water rapidly, which over time can lead to weight loss and atrophy in appearance. Mushrooms contain very high levels of copper-containing enzymes called tyrosinases or polyphenol oxidases (PPOs) with mixed functions. Postharvest browning of mushrooms is mainly due to tyrosinases, which are responsible for the oxidation of phenolic substances into quinones, which subsequently polymerize and brown. The cell wall of mushrooms is very thin and fragile and can easily break under physical impacts such as touching; undergoing cell decompartmentalization and leakage of PPO enzymes, which bind to proteins to induce browning. Microbial infestation is another major factor limiting the shelf life of mushrooms. Various bacteria may cause yellow to dark brown discoloration on the mushroom cap, which is known as spot. Spot is one of the most prevalent diseases in mushrooms and can lead to yield losses by affecting the quality of mushrooms both before and after harvest.

[0003] During the storage and transportation of mushrooms, the quality of mushrooms deteriorates due to the above factors, resulting in the loss of their nutritional, commercial and commodity value. This also leads to the concentration of fresh mushrooms in markets near mushroom farms, resulting in oversupply, which in turn leads to a sharp drop in prices, seriously damaging the interests of mushroom producers. On the other hand, in areas far away from mushroom production bases, there is a situation of insufficient supply at the same time.

[0004] At present, the advancement of shelf life extension technology for mushrooms in India and abroad is not deep enough. Refrigeration, ozone treatment, modified atmosphere packaging, irradiation, use of chemical agents, etc. are the methods commonly used for this purpose. In refrigeration technology, reducing the surrounding temperature reduces the respiration rate of mushrooms, thereby reducing their enzymatic reaction rates. Although refrigeration is one of the most classical techniques for extending the shelf life of mushrooms, refrigeration requires a large investment in exchange for a fairly short storage period extension; therefore, the return on investment is negligible. Ozone treatment is one of the methods that inactivates microorganisms on mushrooms by placing mushrooms in a high-density ozone environment. Although ozone treatment can treat microbial infestation, it causes mushrooms to lose their organoleptic qualities during the treatment process. In addition, inhalation of ozone is potentially toxic to the throat and nasal cavity. Modified atmosphere packaging (MAP) helps to extend the shelf life of mushrooms by partially controlling the respiration rate of mushrooms. Modified atmosphere packaging (MAP) has the potential to extend the shelf life of mushrooms, but it cannot eliminate harmful bacteria, except for some microorganisms. In addition, MAP is a complex method that requires special equipment and training, resulting in increased costs. Irradiation involves exposing mushrooms to radiation energy from high-energy electron beams and gamma rays after harvest. It has been shown to be effective against a broad spectrum of bacteria and fungi at high doses. However, at high doses, irradiation can cause accelerated aging and / or organoleptic defects. In addition, irradiation technology requires significant capital investment and is not properly regulated. Recently, there has been a growing interest in using chemical treatments to extend the shelf life of mushrooms.

[0005] Traditionally, mushrooms are treated by dipping in sulfite solutions to visibly whiten them and remove unwanted debris. However, the U.S. Food and Drug Administration banned the use of sulfite compounds on mushrooms in 1986 after consumers with asthma began experiencing allergic reactions after exposure to such compounds. In addition, mushrooms treated with sulfite solutions exhibit a short-term whiteness advantage that lasts for one day after harvest and does not protect mushrooms from microbial attack for long periods of time.

[0006] After the sulfite ban, McConnell developed a water-based infusion solution for mushroom treatment in 1991; containing hydrogen peroxide (H2O2) as an antimicrobial agent and calcium disodium Ethylene diamine tetraacetic acid (EDTA), which further boosted the fungicidal action of H2O2 while reducing mushroom browning activity by chelating with copper. In 1994, Schapper further modified McConnell's formula by splitting it into two rather laborious steps. Step 1 involved treating the mushrooms with H2O2, which were then treated in step 2 with a combination of cysteine, isoascorbic acid, and EDTA.

[0007] It is well known that high pH has a bactericidal effect, especially against Gram-negative bacteria such as Pseudomonas, which are mainly found on mushrooms. Bierman and Duncan designed a two-step method in 1999, which involves washing mushrooms with a high pH solution as an antimicrobial treatment, followed by treatment with calcium, sodium isoascorbate, and ethylenediaminetetraacetic acid as enzymatic browning inhibitors.

[0008] Different chemical treatment processes developed in the prior art have their own limitations. Most of these processes involve multiple steps in mushroom processing. The mushroom industry is not very sophisticated, so most tasks, such as watering, harvesting, packaging and logistics, are done by hand; therefore, the multi-step process leads to an increased likelihood of physical / mechanical damage to mushroom tissues, increased susceptibility to microbial infection, and in turn, brown discoloration and low shelf life. The methods in the prior art have a very limited variety in terms of raw materials and are limited to certain specific chemical classes and chemicals within the class, most of which are too costly to be commercially acceptable. The treatment methods used in the prior art for mushrooms are mainly post-harvest immersion treatments in aqueous compositions, which are related to excessive water intake by mushrooms. Based on previous research knowledge, water plays a vital role in the vulnerability of mushrooms to degradation. Although this method can remove debris attached to the surface of mushrooms, the immersion treatment may accelerate the formation of spots or browning because water absorption leads to high humidity inside the mushrooms and mechanical damage to the mushroom surface. Mushrooms with excessively high water content lose their organoleptic properties faster than unwashed mushrooms. In the prior art, high pH washing liquids are used as antimicrobial agents to destroy bacteria. Even if it acts as an antimicrobial, the high pH may cause direct tissue damage to the mushrooms. Sometimes, pathogen infestation is difficult to show until the mushrooms are harvested and packaged - this, together with the deterioration alone, can affect the surrounding mushrooms, rendering the entire package commercially useless. Some of the chemicals used in the prior art are known to be environmentally unsafe and toxic, and their storage and handling can be extremely dangerous for unskilled workers.

[0009] While the science of mushroom processing and shelf life extension technology has advanced over the years, there has not previously been any method that could address all the different factors that contribute to mushroom deterioration and its low shelf life, both internally and externally. Therefore, it is highly desirable to develop a solution that incorporates chemicals that are safe for human consumption to address the different internal and external factors that contribute to the low shelf life of mushrooms. Summary of the invention

[0010] A treatment composition for extending the shelf life and preserving the freshness of mushrooms is disclosed. Thus, a simple, edible and versatile treatment composition comprising chemicals safe for human consumption to extend the shelf life of fresh mushrooms is described herein.

[0011] In some embodiments, the edible treatment composition extends the shelf life of one or more mushrooms by addressing one or more factors, including microbial infestation, enzymatic browning, and high respiration rates, which lead to high rates of mushroom deterioration and low shelf life. For example, treatment with the edible treatment composition can address at least one factor that leads to low shelf life of mushrooms.

[0012] In some embodiments, the edible treatment composition extends the shelf life of mushrooms by delaying yellowing and browning of the mushrooms. The edible treatment composition preferably includes an anti-yellowing and anti-browning agent, more specifically kojic acid.

[0013] In another embodiment, the edible treatment composition extends the shelf life of mushrooms by effectively controlling tissue softening, maintaining tissue firmness and thereby preventing electrolyte leakage in the mushrooms. The edible treatment composition preferably includes an active agent responsible for effectively controlling tissue softening, maintaining tissue firmness and preventing electrolyte leakage in the mushrooms, more specifically L-arginine.

[0014] In another embodiment, the edible treatment composition extends the shelf life of mushrooms by delaying mushroom aging and cap (cap) opening. The treatment composition preferably includes an anti-aging agent, more specifically Hydroxycinnamic acid (HCA).

[0015] In one aspect, an embodiment of the present invention provides an edible treatment composition for extending the shelf life of one or more mushrooms to at least 3 days. The edible treatment composition includes: kojic acid ranging between about 0.001% (w / w) and about 0.1% (w / w), which is used as an anti-yellowing and anti-browning agent; HCA ranging between about 0.0001% (w / w) and about 0.01% (w / w), which is used as an anti-aging agent; and L-arginine ranging from about 0.0002% (w / w) to about 0.02% (w / w", which is responsible for tissue hardness and preventing electrolyte leakage. The edible treatment composition including a mixture of kojic acid, HCA and L-arginine is applied to one or more mushrooms by any of dipping, soaking, spraying, misting or brushing the edible treatment composition on the one or more mushrooms, which helps to extend the shelf life of the one or more mushrooms to at least 3 days.

[0016] In some embodiments, kojic acid is obtained from soy sauce, rice wine, Aspergillus species, or any other natural or synthetic source thereof in the form of kojic acid or its derivatives, as an isolated compound, or as a source extract.

[0017] In some embodiments, the hydroxycinnamic acid is obtained in the form of hydroxycinnamic acid or a derivative thereof, as an isolated compound or as a source extract from grains, fruits, vegetables, tea, coffee, wine, or any other natural or synthetic source thereof.

[0018] In some embodiments, L-arginine is obtained from any of whole grains, nuts and seeds, legumes, dairy products, fish, poultry and other meats, or any other natural or synthetic source thereof, in the form of L-arginine or a derivative thereof, as an isolated compound or source extract.

[0019] In some embodiments, HCA is present in a molar ratio of kojic acid of 10:1 to 1:1000, preferably 3:100, more preferably 1:10; L-arginine is present in a molar ratio of kojic acid of 20:1 to 1:500, preferably 3:70, more preferably 1:5, wherein the composition exhibits an additional synergistic effect compared to the individual components of the composition to extend the shelf life of one or more mushrooms.

[0020] In some embodiments, the edible treatment composition includes optional ingredients and one or more optional additives of interest, including any active or inactive agent, whose function is not to extend the shelf life of mushrooms. In some embodiments, any additive can extend the shelf life of mushrooms. The one or more additives are selected from any one of an antimicrobial agent, a defoaming agent, a wetting agent, a dispersant, a nutrient, a colorant, a fragrance, a flavoring agent or other food additives.

[0021] In some embodiments, the edible treatment composition is water soluble / miscible.The edible treatment composition is in the form of a solid powder that dissolves in water, or a colorless, tasteless and / or odorless liquid sprayable composition.

[0022] In some embodiments, at least a portion or all of the edible treatment composition is any one of or derived from a plant extract.

[0023] In another aspect, an embodiment of the present invention provides a method for treating mushrooms with an edible treatment composition for extending the shelf life of one or more mushrooms to at least 3 days. The method includes: mixing kojic acid in the range of about 0.001% (w / w) to about 0.1% (w / w), hydroxycinnamic acid (HCA) in the range of about 0.0001% (w / w) and about 0.01% (w / w), L-arginine in the range of about 0.0002% (w / w) and about 0.02% (w / w) to prepare an edible treatment composition. The method includes: applying the edible treatment composition to one or more mushrooms before or after the one or more mushrooms are harvested, which helps to extend the shelf life of the one or more mushrooms to at least 3 days.

[0024] In some embodiments, the method includes applying the edible treatment composition to the one or more mushrooms by any of dipping, soaking, spraying, misting, or brushing the one or more mushrooms with the edible treatment composition.

[0025] In some embodiments, the method comprises treating one or more mushrooms with the edible treatment composition for a period of about 5 seconds to about 90 seconds to extend shelf life. The edible treatment composition is applied to the one or more mushrooms at least once or more times.

[0026] In some embodiments, excess aqueous composition after processing of one or more mushrooms is reduced by using a drying process that minimizes thermal shock to the one or more mushrooms.

[0027] In some embodiments, the method includes storing one or more mushrooms treated with the edible treatment composition at low temperature or room temperature.

[0028] Therefore, the present invention includes various aspects or embodiments that can be selected in different combinations to meet the needs of users. By addressing the various factors that lead to low shelf life of mushrooms, factors that may normally cause physiological damage that leads to low shelf life of mushrooms may now only cause physical damage.

[0029] In some embodiments, the edible treatment composition is suitable for use with different mushroom species and varieties, including mushrooms with open masks (caps). In another embodiment, the treated mushroom is a white button mushroom or an oyster mushroom.

[0030] In some embodiments, the edible treatment composition allows mushroom farms to retrofit current systems using minimal time, effort, and capital expenditures without requiring any additional equipment.

[0031] The edible treatment composition provides flexibility in the mushroom treatment stage, pre-harvest or post-harvest, and its application mode. In some embodiments, the edible treatment composition for extending the shelf life of fresh mushrooms is applied directly on the mushrooms before and / or after harvest by spraying or atomizing it. The edible treatment composition for extending the shelf life of fresh mushrooms is applied by dipping the fresh mushrooms in the edible treatment composition after harvest. The edible treatment composition may also be environmentally safe because the composition disclosed herein uses non-toxic and non-hazardous chemicals. In addition, it can also serve as a safe working method, so no special training is required for the preparation and use of the edible treatment composition.

[0032] The edible treatment composition for extending the shelf life of mushrooms provides any whiter and / or firmer mushrooms without opening the cap for a long time, thereby improving the marketability and market value of the mushrooms. The treatment of mushrooms with the edible treatment composition may not require additional treatment steps and can be incorporated into the mushroom watering step itself. The treatment of mushrooms with the edible treatment composition does not require multiple treatment steps, thereby minimizing the number of different treatment steps. The treatment of mushrooms with the edible treatment composition can obtain a final value-added product with improved organoleptic properties and minimize the effects of enzymatic processes such as browning and staling.

[0033] The following description illustrates the illustrative embodiments in more detail. In several places in this specification, guidance is provided through lists of examples, which can be used in various combinations. In each case, the cited list serves only as a representative group and should not be interpreted as an exclusive list. Therefore, the scope of this specification should not be limited to the specific illustrative embodiments described herein, but at least extends to the structures described by the language of the claims and the equivalents of these embodiments. Any element that is positively cited as an alternative in this specification may be expressly included in or excluded from the claims in any combination as desired. Although various theories and possibilities are discussed herein, in no case should these discussions limit the subject matter that can be claimed. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Embodiments of the present invention may be better understood by referring to the following detailed description with reference to the accompanying drawings, in which: Figure 1A shows an exemplary illustration of unprocessed mushrooms just after harvesting according to some embodiments herein; Figure 1B shows an exemplary illustration of mushrooms treated with an edible treatment composition immediately after harvesting according to some embodiments herein; Figure 2A shows an exemplary diagram of unprocessed mushrooms at day 3 post-harvest according to some embodiments herein; Figure 2B An exemplary diagram showing mushrooms treated 3 days after harvest according to some embodiments herein; and Figure 3 Shown is a graphical representation of the average daily variation of the whiteness index of untreated mushrooms and treated mushrooms according to some embodiments herein. DETAILED DESCRIPTION

[0035] The present invention provides an edible treatment composition for extending the shelf life of mushrooms. Among other things, the present invention also includes an edible treatment composition comprising: kojic acid, which is an anti-yellowing and anti-browning agent; L-arginine, which is an active agent that induces tissue firmness and prevents electrolyte leakage; and HCA, which is an anti-aging active agent. Certain desirable materials and methods are described in more detail below. The compositions prepared according to the present invention show a superior ability to extend the shelf life of mushrooms treated therewith compared to untreated mushrooms. In addition, the disclosed compositions allow for functional diversity, where additional agents, including active agents and inactive agents, can be added to further improve the methods or performance of the edible treatment composition. While not intending to be bound by theory, the compositions disclosed herein can significantly increase the shelf life of treated mushrooms, which can be evident from the improvement of one or more properties of the treated mushrooms, such as maintenance of whiteness, delayed browning, delayed cap (cap) opening, better firmness, slower weight loss, etc.

[0036] Herein, the term "include" and its variations do not have a restrictive meaning when they appear in the specification and claims. These terms will be understood to imply the inclusion of the stated step or component or a group of steps or components, but not the exclusion of any other step or component or any other group of steps or components. "Having" means including any components listed after the phrase, and is limited to other components that do not interfere with or contribute to the activities or actions specified in the disclosure of the listed components. Therefore, the phrase "having" indicates that the listed components are required or mandatory, but other components are optional and may or may not be present, depending on whether they have a significant impact on the activities or actions of the listed components. Any component or combination of components referenced in an open language specification (e.g., consisting of / including and its derivatives) is considered to be also referenced in closed language (e.g., constitutes / including and its derivatives) and partially closed language (e.g., essentially consisting of / including, and its derivatives).

[0037] The words "preferred" and "preferably" refer to embodiments of the present disclosure that may provide certain benefits in certain circumstances. However, other embodiments may also be preferred under the same or other circumstances. In addition, the statement of one or more preferred embodiments does not mean that other claims / embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the present disclosure. In this application, terms such as "one", "an" and "the" do not refer only to a single entity, but include general categories that can be illustrated using specific examples. The terms "one", "an" and "the" can be used interchangeably with the term "at least one". The phrases "at least one of..." and "including at least one of..." are followed by a list and refer to any one item in the list and any combination of two or more items in the list. As used herein, the term "or" is generally used in its usual sense, including "and / or", unless the content clearly stipulates otherwise. The term "and / or" refers to one or all of the listed elements, or a combination of any two or more of the listed elements.

[0038] Also herein, it is assumed that all numbers are modified by the term "approximately", and in certain embodiments, preferably, by the term "exactly". As used herein in conjunction with a measured quantity, the term "approximately" refers to the variation in the measured quantity that one skilled in the art would expect when making the measurement and taking a degree of caution commensurate with the measurement objective and the precision of the measuring equipment used. Here, "up to" a number (e.g., up to 0.001) includes the number (e.g., 0.001). The terms "within a range" or "within a range" (and similar statements) include the endpoints of the range.

[0039] In one embodiment herein, the term "substantially free" as used herein may mean that it is absent or present in a concentration that is: (i) below the level of detection by any recognized technical means; or, (ii) has no or little effect on downstream applications and can therefore be ignored.

[0040] Herein, the recitation of numerical ranges by endpoints includes all numbers subsumed within that range as well as the endpoints and all subranges (e.g., 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4.99, 5, etc. and 2 to 5, 1 to 4, 2 to 4, 1.5 to 3, etc.).

[0041] References throughout this specification to "one embodiment," "embodiment," or "certain embodiments," etc., mean that the particular features, configurations, compositions, or characteristics described in conjunction with the embodiment are included in at least one embodiment of the present disclosure. Therefore, these phrases appearing in various places in this specification do not necessarily refer to the same embodiment of the present disclosure. In addition, in one or more embodiments, the particular features, configurations, compositions, or characteristics may be combined in any suitable manner. The basic concepts of the present invention may be embodied in various ways.

[0042] Figure 1A FIG. 1B shows an exemplary illustration of untreated mushrooms just after harvesting according to some embodiments herein. FIG. 1B shows an exemplary illustration of mushrooms treated with an edible treatment composition immediately after harvesting according to some embodiments herein.

[0043] The edible treatment composition includes at least one anti-yellowing and anti-browning agent. The at least one anti-yellowing and anti-browning agent is preferably kojic acid. Without intending to be bound by any theory, kojic acid is known to act through two different mechanisms in tyrosinase inhibition: first, interruption of the enzyme substrate inhibitor complex in a non-competitive manner, and second, formation of the enzyme inhibitor (E1) complex in a competitive manner. Mushrooms treated with different concentrations of kojic acid were tested, and the results showed that mushrooms treated with kojic acid showed better whiteness characteristics, and the whiteness of the treated mushrooms could be maintained for a longer time compared to untreated mushrooms, which quickly turned brown. Here, the term "white" is used to describe the color that is generally naturally associated with fresh mushrooms, while the term "brown" is used to describe the color associated with mushroom deterioration. The concentration of kojic acid used in the edible treatment composition can vary, and any kojic acid concentration within the set safety limits can provide the desired results. In some embodiments, any other edible anti-yellowing and anti-browning agent can be used in combination with kojic acid. As used in the context of the present disclosure, the terms "anti-yellowing and anti-browning agents" and "browning inhibitors" are used interchangeably herein and are understood to refer to any substance added to the treatment composition to delay or completely inhibit the browning of mushrooms and maintain their whiteness for a longer period of time.

[0044] The edible treatment composition includes at least one anti-aging active agent. The at least one anti-aging active agent is preferably hydroxycinnamic acid (HCA). For example, the use of HCA may be beneficial in improving the shelf life extension properties of the edible treatment composition. HCA can extend the shelf life of mushrooms by delaying the aging of mushrooms, thereby delaying the opening of their hoods / caps. Mushrooms treated with different concentrations of HCA were tested and the results showed that mushrooms treated with HCA aged more slowly and had delayed cap opening compared to untreated mushrooms. The edible treatment composition may include any suitable amount of HCA to achieve the desired result. In some embodiments, any other edible anti-aging active agent may be used in combination with HCA.

[0045] The edible treatment composition includes L-arginine. Without intending to be bound by any theory, it is known that L-arginine can effectively control tissue softening and maintain tissue firmness in mushrooms, which in turn helps to reduce electrolyte leakage and rapid dehydration of the mushroom surface. In addition, L-arginine is a direct precursor of nitric oxide, which helps to delay browning of the mushroom surface. L-arginine can improve the shelf life of mushrooms by effectively controlling tissue softening and maintaining tissue firmness, thereby reducing electrolyte leakage. In some embodiments, mushrooms treated with L-arginine have a whiter surface and firmer flesh for a longer period of time compared to untreated mushrooms.

[0046] An edible treatment composition for extending the shelf life of one or more mushrooms to at least 3 days includes: a combination of kojic acid, L-arginine, and HCA. In some embodiments, the edible treatment composition includes: kojic acid ranging between about 0.001% (w / w) and about 0.1% (w / w), L-arginine ranging between about 0.0002% (w / w) to about 0.02% (% w / w), and HCA between about 0.0001% (w / w) and about 0.01% (w / w). Many combinations of kojic acid, L-arginine, and HCA are possible, including combinations of at least two of these three ingredients. The edible treatment composition includes a mixture of kojic acid, HCA, and L-arginine, which is applied to one or more mushrooms by any of dipping, soaking, spraying, misting, or brushing the edible treatment composition on the one or more mushrooms, which helps to extend the shelf life of the one or more mushrooms to at least 3 days.

[0047] Kojic acid can be obtained from soy sauce, rice wine, Aspergillus species, or any other natural or synthetic source thereof, in the form of kojic acid or its derivatives, as an isolated compound or source extract. HCA can be obtained from any grain, fruit, vegetable, tea, coffee, wine, or any other natural or synthetic source thereof, in the form of hydroxycinnamic acid or its derivatives, as an isolated compound or source extract. L-arginine can be obtained from any of whole grains, nuts and seeds, legumes, dairy products, fish, poultry and other meats, or any other natural or synthetic source thereof, in the form of L-arginine or its derivatives, as an isolated compound or source extract.

[0048] Figure 2A An exemplary diagram showing unprocessed mushrooms 3 days after harvest according to some embodiments herein is shown. Figure 2B An exemplary illustration of treated mushrooms at day 3 post-harvest according to some embodiments herein is shown. The edible treatment composition as a whole may demonstrate advantages over any of its individual components, which is reinforced by data showing the benefits of the edible treatment composition for mushroom treatment.

[0049] In some embodiments, the edible treatment composition includes one or more optional additives of interest that do not adversely affect the activity of the edible treatment composition or any of its active ingredients. The one or more optional additives can be any of an active agent or an inactive agent and are typically included in the edible treatment composition to improve specific functional properties of the composition, facilitate processing, enhance nutritional content, enhance aesthetics, enhance the flavor or smell of the composition or treated mushrooms. Non-limiting examples of such additives that may be included in the edible treatment composition include one or more antimicrobial agents, defoamers, wetting agents, dispersants, nutrients, colorants, fragrances, flavoring agents, and / or other food additives.

[0050] In some embodiments, the edible treatment composition includes one or more antimicrobial agents to enhance the shelf life extension properties of mushrooms. Examples of antimicrobial agents (antimicrobials) include, but are not limited to, hydrogen peroxide, ascorbic acid, citric acid, sodium metabisulfite, calcium metabisulfite, sodium hypochlorite, calcium hypochlorite, and the like, or combinations thereof. Any antimicrobial agent that is safe for human consumption or listed as GRAS for indirect or direct food contact or consumption may be used. When used, the concentration range of such antimicrobial agents is not inherently toxic, and the concentration may vary depending on the specific antimicrobial agent used. In some embodiments, (i) the defoaming agent may be polydimethylsiloxane, (ii) the wetting agent or dispersant may be propylene glycol, (iii) the nutraceutical may be citrus bioflavonoids, caffeine, chlorella, i.e., dried green algae powder, (iv) the colorant may be carotene and carotenoids, (iv) the aromatic agent may be aromatic herbs, including cloves and cumin herbs, and (v) the flavoring agent may be ethyl propionate.

[0051] In some embodiments, these additives can be added to the edible treatment composition before the edible treatment composition is applied to the mushrooms. Alternatively, the mushrooms can be treated with such additives after being treated with the edible treatment composition. However, care must be taken to avoid adversely affecting the intended performance of the edible treatment composition.

[0052] In some embodiments, the compounds used as active agents and additives can be obtained as laboratory grade chemicals; further, in other embodiments, the compounds used as active agents and additives can be obtained as commercially available industrial food grade chemicals.

[0053] The edible treatment composition can be used as a treatment to slow down the deterioration of mushrooms that otherwise deteriorate very quickly, thereby extending their shelf life. The edible treatment composition can significantly extend the shelf life of mushrooms treated therewith. The term "shelf life" generally refers to the maximum period of time that a mushroom can be stored during which its stated quality remains acceptable and does not become unfit for consumption. A number of parameters can be studied by any suitable method to assess the quality and freshness of mushrooms before, during or after storage, thereby measuring the relative efficacy of extending shelf life. These parameters may include, but are not limited to, moisture loss, which is reflected in weight loss; color changes, whether overall shading or localized spotting; senescence, manifested by the opening of the mushroom cap; textural changes, such as scaling; changes in structural integrity or shape and firmness; changes in odor, taste, or chemistry; changes in respiration and gas exchange rates, etc. Non-limiting examples of selected parameters studied are provided in the examples below.

[0054] Without wishing to be bound by any theory, treating mushrooms with the edible treatment composition may be able to maintain the whiteness of the mushrooms for a longer period of time compared to untreated mushrooms.

[0055] Without wishing to be bound by any theory, treating mushrooms with an edible treatment composition may be able to delay the opening of the mushroom caps for a longer period of time compared to untreated mushrooms.

[0056] In some embodiments, the edible treatment composition extends the shelf life of mushrooms treated therewith compared to untreated mushrooms when the treated and untreated mushrooms are otherwise processed and stored under the same or substantially the same conditions. In some embodiments, the shelf life of mushrooms is extended by about 1.1 to about 2.5 times, such as about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, about 1.8, about 1.9, about 2.0, about 2.1, about 2.2, about 2.3, about 2.4, and about 2.5 times, using the edible treatment composition compared to untreated mushrooms. In some embodiments, the edible treatment composition can extend the shelf life of mushrooms to at least 3 days.

[0057] In some embodiments, mushrooms can be treated by dipping the mushrooms into an edible treatment composition. The mushrooms can be treated by spraying the edible treatment composition onto the mushrooms to be treated. In some embodiments, any suitable technique can be used for the treatment step, including but not limited to dipping, soaking, spraying, atomizing, brushing, etc. and / or different combinations thereof.

[0058] In some embodiments, the edible treatment composition can be used to treat mushrooms before or after they are harvested. For example, in some embodiments, mushrooms can be treated with the edible treatment composition during the growing process. The edible treatment composition can be incorporated into one or more watering cycles given to mushrooms during the growing process. In another embodiment, for example, mushrooms can be treated with the edible treatment composition after harvesting. Before mushrooms are transported, mushrooms are typically washed to remove adhering compost, shell material, and other unwanted particulate matter. The edible treatment composition of the present disclosure can be incorporated into such a washing step.

[0059] In some embodiments, mushrooms can be treated with an edible treatment composition such that at least a portion of the mushrooms are exposed to the edible treatment composition. Treatment of mushrooms by dipping is typical because it facilitates overall treatment of all mushroom surfaces simultaneously in a uniform manner, with all surfaces of the mushrooms equally exposed to the edible treatment composition for an equal period of time. The time that the mushrooms are immersed in the edible treatment composition may depend on different factors, such as the size of the mushrooms, the concentration of the treatment solution, etc. Thus, the mushrooms can be immersed in the edible treatment composition for a time of about 5 seconds to about 90 seconds, more specifically, about 10 seconds to about 60 seconds, and even more specifically, about 15 seconds to about 45 seconds. For example, the immersion time can be less than about 90 seconds, but greater than 5 seconds.

[0060] In some embodiments, the efficacy of the active compound combination can be determined using the Colby Generalized Method formula in "Prediction of Synergistic Multicomponent Mixtures - Generalized Colby Method" by H. Soller, A. Wedemeier and compared to the observed efficacy. Colby Generalized Method Formula: Wherein, CE is the expected / calculated efficacy, expressed as a percentage of the untreated control, when a mixture of active compounds A, B and C is used at concentrations a, b and c; x is the efficacy, expressed as a percentage of the untreated control mushrooms, when active compound A is used at concentration a; y is the efficacy, expressed as a percentage of the untreated control mushrooms, when active compound B is used at concentration b; z is the efficacy, expressed as a percentage of the untreated control mushrooms, when active compound C is used at concentration c; The efficacy of individual ingredients x, y and z can be calculated as: In one embodiment, p corresponds to the difference in L* values ​​of untreated control mushrooms over three days; q corresponds to the difference in L* values ​​of mushrooms treated with each ingredient over three days. In another embodiment, p corresponds to the difference in the degree of cap opening values ​​of untreated control mushrooms over three days; q corresponds to the difference in the degree of cap opening of mushrooms treated with each ingredient over three days.

[0061] If the observed efficacy of a combination exceeds the expected / calculated efficacy of the combination and the resulting synergy factor [(observed efficacy) (calculated efficacy)] is greater than 1, the combination of active ingredients is considered to be synergistic.

[0062] In Example 1, the edible treatment composition includes dissolving a predetermined amount of kojic acid in water to obtain a concentrated kojic acid solution. Similarly, predetermined amounts of HCA and L-arginine are dissolved in water, respectively, to obtain concentrated HCA and concentrated L-arginine solutions, respectively. The concentrated kojic acid solution is then gradually added to the concentrated HCA solution under constant stirring conditions at room temperature and atmospheric pressure. The volume of the concentrated kojic acid solution added to the concentrated HCA solution is such that the concentration ratio of kojic acid to HCA in the final composition is maintained at 10:1. At room temperature and atmospheric pressure, a predetermined volume of L-arginine concentrated solution is added to the resulting kojic acid and HCA mixture under constant stirring conditions. The volume of the concentrated L-arginine solution added to the kojic acid and HCA mixture is such that the concentration ratio of kojic acid to L-arginine is maintained at 10:2 in the final composition. Throughout the treatment process, the resulting final edible treatment composition solution is maintained at room temperature. Unless otherwise stated, all chemicals and reagents in the exemplary embodiments can be used without further purification. Unless otherwise stated, all processes are performed at room temperature and atmospheric pressure. Unless otherwise stated, the mushroom species used in the exemplary embodiments is white button mushroom. Unless otherwise stated, all solution concentrations are considered in weight percent (wt. %).

[0063] In Example 2, mushrooms were purchased fresh from the mushroom fields directly after harvest. The mushrooms were not treated with any pesticides, insecticides or any other chemicals during the growing process or after harvest. The mushrooms were weighed and sorted according to size to allow for uniform sampling. Thereafter, the mushrooms were treated by dipping them in a dipping tank containing a liquid solution of the edible treatment composition prepared in Example 1 above. The total dipping time of the mushrooms was 30 seconds, after which the mushrooms were removed from the tank, placed on a conveyor belt for 10 seconds to allow the excess solution to drain, and then immediately wet-dried on a paper towel or towel and immediately stored at 4°C. The mushrooms were then removed from the cold storage after 24 hours and stored at room temperature throughout the testing period. No visible residue or sediment was observed on the treated mushrooms.

[0064] In Example 3, the mushrooms were treated before harvesting. To do this, the mushrooms were sprayed in the following manner. During one of the watering cycles of the mushrooms, the edible treatment composition from Example 1 was added to the water used for the watering cycle itself in an amount to obtain the desired concentration of the treatment composition. The solution thus formed was sprayed through a nozzle to produce a fine mist. The spray head was about 20 cm away from the mushrooms, and the mushrooms were sprayed and then dried under ambient conditions, without the need for wet drying. After harvesting, the treated mushrooms were immediately stored at 4°C for 24 hours. The mushrooms were then removed from the cold storage and stored under room temperature conditions throughout the test period. No visible residues or sediments were observed on the treated mushrooms.

[0065] In Example 4, the whiteness of the mushrooms stored in Example 3 was evaluated over three days (i.e., days 1, 2, and 3). The mushrooms were stored under ambient conditions at room temperature, which represents physiological stress conditions and illustrates the benefits of the treatment to a greater extent than controlled low temperatures. In this whiteness evaluation test, 6-12 mushrooms, each of untreated and treated, were analyzed for visible time-dependent differences from pristine white to an unacceptable brown color. The whiteness of the mushrooms was evaluated based on the L* value. The higher the L* value, the better the whiteness.

[0066] Figure 3 A graphical representation of the average daily change in the whiteness index of untreated and treated mushrooms according to some embodiments herein is shown. Each bar in the graphical representation represents the average daily change in the whiteness index of a group of 6-12 mushrooms. The mushrooms corresponding to bars 301 and 303 are untreated mushrooms on day 1 and day 2, respectively. The mushrooms corresponding to bars 302, 304, and 305 are treated mushrooms on day 1, day 2, and day 3, respectively. Those categories that did not give a rating indicate that the L* value of the mushrooms was unacceptable from a wholesale or consumer perspective. The L* values ​​of both untreated and treated mushrooms decreased with storage time; although considerable differences in the rate of decrease in L* values ​​were observed between the two groups. While the L* values ​​of untreated mushrooms decreased rapidly, those of treated mushrooms decreased much more slowly. The L* values ​​of untreated mushrooms dropped sharply from 74 on day 1 to 54 on day 2, ultimately reaching unacceptable values ​​for the mushrooms on day 3. However, the L* values ​​in the treated samples remained at 73 on day 2 and dropped to 59 on day 3. Mushrooms with L* values ​​< 45 were considered unacceptable from a whiteness perspective at the wholesale or consumer level, respectively.

[0067] In Example 5, according to some embodiments herein, the whiteness of stored mushrooms from Examples 3 and 4 treated with individual active ingredients, namely kojic acid, L-arginine and HCA and combinations thereof, over three days was evaluated. The activities of the individual ingredients and synergistic combinations calculated from the difference in L* values ​​between the treated and untreated control mushrooms were converted to efficacy. An efficacy of 0 means that the anti-browning and anti-yellowing activities are comparable to the untreated control mushrooms, while an efficacy of 100 means that the whiteness of the mushrooms has absolutely no change compared to day 1. The following table shows the test results, where the expected efficacy of the active ingredient combinations was determined using Colby's generalized method formula.

[0068]

[0069] From the above examples, it can be observed that the combination of kojic acid with anti-tyrosinase activity with L-arginine and HCA shows a synergistic anti-browning and anti-yellowing effect. The effectiveness of the synergistic mixture or combination is higher than the sum of the effective activities of the individual components alone, and the synergy factor obtained is higher than 1.

[0070] In Example 6, the aging rate of the mushrooms stored in Example 3 was evaluated based on the degree of opening of the cap (pileus) over three days, i.e., days 1, 2 and 3. The mushrooms were stored under ambient conditions at room temperature, which represents physiological stress conditions and illustrates the advantages of the treatment to a greater extent than controlled low temperature. In this test to evaluate the aging rate, 6-12 mushrooms, each of untreated and treated mushrooms, were analyzed to determine the visible time-dependent difference in the degree of opening of the cap from the original completely closed cap (pileus) to an unacceptable completely open cap (pileus). The degree of opening of the mushrooms' pileus was evaluated on a scale of 1 to 10, where 1 represents a completely open mushroom cap (pileu), indicating that the mushroom is highly mature and aged, and 10 represents a completely closed cap, indicating that the mushroom is fresh and intact.

[0071] from Figures 1A to 2B It can be clearly seen in the graphs that the degree of cap (pile) opening of both untreated and treated mushrooms decreased over storage time; although there was a considerable difference in the degree of decrease between the two groups. The degree of cap (pile) opening of the untreated samples dropped dramatically from 10 on day 1 to 2 on day 3. However, on day 3, the cap (pile) opening value in the treated samples remained at 9. Mushrooms with cap (pile) opening values ​​< 5 are considered unacceptable at the wholesale or consumer level from a maturity and aging perspective, respectively.

[0072] In Example 7, according to some embodiments herein, the aging rate of the stored mushrooms in Examples 3 and 6 was evaluated based on the degree of opening of the mushrooms treated with the individual active ingredients, namely hydroxycinnamic acid (HCA), L-arginine and kojic acid, and their combinations over three days. The activities of the individual ingredients and the synergistic combination calculated based on the difference in the degree of opening of the treated mushrooms and the untreated control mushrooms were converted into efficacy. An efficacy of 0 means that the degree of opening of the caps corresponds to the untreated control group; while an efficacy of 100 corresponds to absolutely no change in the degree of opening of the mushrooms compared to day 1. The following table shows the test results, in which the expected efficacy of the active ingredient combination was determined using the generalized method formula of Colby.

[0073]

[0074] From the above examples, it can be observed that the combination of hydroxycinnamic acid with anti-aging activity with L-arginine and kojic acid shows synergistic anti-aging and delayed decapping effects. The effectiveness of the synergistic mixture or combination is higher than the sum of the effective activities of the individual components alone, and the synergy factor obtained is higher than 1.

[0075] The treated mushrooms had higher whiteness, L* values, indicating effective anti-browning effects, and lower cap (pile cap) opening values ​​indicating slower aging and maturation rates compared to untreated mushrooms, demonstrating the benefits of the edible treatment composition, particularly under temperature stress conditions. Furthermore, the edible treatment composition as a whole demonstrated superiority over any of the individual ingredients acting alone; this is reinforced by the data showing the benefits of treating mushrooms with the disclosed edible treatment composition.

[0076] In some embodiments, kojic acid, L-arginine and HCA exhibit synergistic anti-browning, anti-yellowing and delayed decapping effects when used in combination. It can be found that these combinations have enhanced anti-browning, anti-yellowing and anti-aging activity improvements.

[0077] For mushrooms, it is desirable to minimize exposure to relatively high temperatures during the treatment process. The average solution temperature during treatment of mushrooms with the edible treatment composition can be ambient temperature; this provides high feasibility in the treatment process compared to many other processes in the prior art that require difficult to achieve higher temperatures to be effective, such as alkaline hypochlorite solutions or borax solutions.

[0078] The short time required to treat mushrooms with the edible treatment compositions disclosed herein makes them suitable for rapid processing and is advantageous for processing large quantities of mushrooms, such as on an industrial scale.

[0079] In some embodiments, mushrooms can be treated with the edible treatment composition disclosed herein one or more times. Between or after each or one treatment step, the mushrooms can be dried.

[0080] Post-harvest soaking treatment of mushrooms helps to achieve uniform and comprehensive treatment of the mushrooms; however, the high moisture content of the mushrooms after treatment often makes the treated mushrooms susceptible to microbial proliferation and may reduce the effectiveness of the treatment.

[0081] Excessive moisture on the surface of mushrooms can be detrimental to the quality of the mushrooms. In some embodiments, the moisture content on the mushrooms after treatment is reduced by wet drying the mushrooms using an appropriate drying process that minimizes thermal shock to the mushrooms. In some embodiments, drying can be achieved by mechanical means, such as wiping or patting with an absorbent surface such as a paper towel, fabric or towel or other suitable absorbent. In some embodiments, post-treatment drying of mushrooms can be achieved by evaporation under ambient temperature and pressure conditions, without relying on elevated temperatures. In some embodiments, drying can be achieved by blowing air over the treated mushrooms. More complex techniques such as the use of air knives, vacuum drying, drying, surface freeze drying, etc. can also be used during the drying process. In some embodiments, techniques such as centrifugal drying can be avoided to prevent mechanical damage to the mushrooms during the drying process. The reduction in moisture content in the post-treatment of mushrooms makes them less susceptible to microbial proliferation, which in turn tends to extend the shelf life of the treated mushrooms. In some embodiments, the treatment of mushrooms with the edible treatment composition is performed prior to the harvesting of the mushrooms, wherein such a drying process / step is not required. The mushrooms may or may not be treated with the edible treatment composition followed by a drying step.

[0082] In some embodiments, after treatment with the edible treatment composition, the mushrooms can be stored at a temperature of 2°C to 15°C. After treatment with the edible treatment composition, it is best to keep the temperature of the mushrooms at about 4°C for at least 12 to 24 hours to reduce their susceptibility to enzyme activity triggering at higher temperatures. In some embodiments, the edible treatment composition helps keep the treated mushrooms (which may or may not be pre-chilled) fresher for longer even in the absence of refrigeration.

[0083] Treating mushrooms with an edible treatment composition can reduce or completely eliminate the typical need for a traditional cold chain. In some embodiments, for example, mushrooms that are normally stored and / or transported within certain preferred temperature ranges may be able to maintain their quality with respect to one or more parameters within and outside of these temperature ranges when treated with an edible treatment composition. In some embodiments, mushrooms treated with an edible treatment composition can withstand greater fluctuations and / or deviations in temperature, light, mechanical stress, moisture, or a combination thereof.

[0084] Transparency of the treatment material is a desirable feature to preserve the natural color and / or appearance of the mushrooms. In some embodiments, when the mushrooms are treated with the edible treatment composition, the consumer does not negatively perceive the mushrooms through one or more, preferably all, relevant senses (e.g., appearance, touch, smell, or taste). In addition, the edible treatment composition does not cause the treated mushrooms to have a slippery, sticky, or viscous feel, but rather causes the treated mushrooms to have a tactile surface feel similar to that of untreated mushrooms. Nevertheless, treating the mushrooms with the edible treatment composition may produce an additional sheen and brightness effect on the mushrooms, making them more aesthetically pleasing. For edible embodiments in which the treated mushrooms may be eaten without washing, the edible treatment compositions described herein generally have no perceptible flavor / taste, odor, or both.

[0085] In some embodiments, the edible treatment composition is sufficiently water soluble so that it can be easily washed from the surface of the treated mushrooms with water.

[0086] However, in some embodiments, it may not be necessary to remove the edible treatment composition from the treated mushrooms prior to consumption. The edible treatment composition allows mushroom farms to retrofit existing systems with minimal time, effort, and capital expenditures. In some embodiments, the edible treatment composition is suitable for use with different commercially important mushroom species and varieties, including mushrooms with open masks (caps). In another embodiment, the treated mushrooms are white button mushrooms or oyster mushrooms or any other type of mushroom.

[0087] In some embodiments, when applied to mushrooms, the edible treatment composition is generally in liquid form. A suitable solvent, preferably water, can be used as a carrier for the composition. Water-based compositions are preferred because of their reduced cost, ease of handling and application, low or no flammability risk, etc. Alternatively, the edible treatment composition can be provided in a dry solid form, such as a fine powder, granules, or tablets. In these embodiments, the solid concentrate is capable of forming a liquid solution of the edible treatment composition when combined with a liquid carrier before being applied to the mushrooms. The edible treatment composition can also be provided as a liquid concentrate and diluted by adding a liquid carrier (e.g., water) before being applied to the mushrooms. Without wishing to be bound by theory, although the solid composition can be highly soluble, the liquid treatment solution can include suspended or dispersed particles, residues, or precipitates without adversely affecting the effectiveness of the edible treatment composition.

[0088] Treating mushrooms with the edible treatment composition results in a longer shelf life for the final value-added mushrooms, which helps farmers and suppliers have better marketability compared to untreated mushrooms, and also helps consumers have more flexibility in purchasing and consuming time. In some edible embodiments, the edible treatment composition meets the labeling requirements of the Food Safety and Standards Authority of India (FSSAI) and can be labeled as safe for consumption.

[0089] Having generally described the present invention, the present disclosure is further described by reference to certain specific examples provided herein, which are for illustrative purposes only and, unless otherwise indicated, should not be construed as limiting the scope or spirit of the present disclosure to the specific procedures and embodiments described herein. It should be understood that these examples are provided to illustrate certain embodiments and are not intended to limit the scope of the present disclosure. It should be further understood that various other embodiments, modifications, and equivalents that may be conceived by those skilled in the art may be resorted to without departing from the spirit of the present disclosure and / or the scope of the appended claims.

Claims

1. An edible treatment composition for extending the shelf life of one or more mushrooms to at least 3 days, wherein the edible treatment composition comprises: Kojic acid, in a range of about 0.001% (w / w) to about 0.1% (w / w); Hydroxycinnamic acid (HCA) in the range of about 0.0001% (w / w) to about 0.01% (w / w); and L-arginine, in a range of about 0.0002% (w / w) to about 0.02% (w / w), Wherein, an edible treatment composition including a mixture of kojic acid, HCA and L-arginine is applied to one or more mushrooms by any of dipping, soaking, spraying, misting or brushing the edible treatment composition on the one or more mushrooms, which helps to extend the shelf life of the one or more mushrooms to at least 3 days.

2. The edible treatment composition of claim 1, wherein the kojic acid is obtained from any one of soy sauce, rice wine, and Aspergillus species.

3. The edible treatment composition of claim 1, wherein the hydroxycinnamic acid is obtained from any one of cereals, fruits, vegetables, tea, coffee, and wine.

4. The edible treatment composition of claim 1, wherein the L-arginine is obtained from any one of whole grains, nuts and seeds, legumes, dairy products, fish, poultry and other meats.

5. An edible treatment composition as claimed in claim 1, wherein HCA is present in a kojic acid molar ratio of 10:1 to 1:1000, preferably 3:100, more preferably 1:10; wherein L-arginine is present in a kojic acid molar ratio of 20:1 to 1:500, preferably 3:70 and more preferably 1:

5.

6. The edible treatment composition of claim 1, wherein the edible treatment composition comprises optional ingredients and one or more additives of interest, including any active or inactive agent, wherein the one or more additives are selected from any of antimicrobial agents, defoamers, wetting agents, dispersants, nutrients, colorants, fragrances, flavorings or other food additives.

7. The edible treatment composition of claim 1, wherein the edible treatment composition is water soluble / miscible, wherein the edible treatment composition is a solid powder that can be dissolved in water or a colorless, tasteless and / or odorless liquid sprayable composition.

8. The edible treatment composition of claim 1, wherein at least a portion or all of the edible treatment composition is any one of or derived from a plant extract.

9. A method of treating mushrooms with an edible treatment composition to extend the shelf life of one or more mushrooms to at least 3 days, wherein the method comprises: mixing kojic acid in a range of about 0.001% (w / w) to about 0.1% (w / w), hydroxycinnamic acid (HCA) in a range between about 0.0001% (w / w) and about 0.01% (w / w), and L-arginine in a range of about 0.0002% (w / w) to about 0.02% (w / w) to prepare an edible treatment composition; and Applying the edible treatment composition to the one or more mushrooms before or after harvesting the one or more mushrooms helps extend the shelf life of the one or more mushrooms to at least 3 days.

10. The method according to claim 9, wherein the method comprises: The edible treatment composition is applied to the one or more mushrooms by any of dipping, soaking, spraying, misting or brushing the one or more mushrooms with the edible treatment composition.

11. The method according to claim 9, wherein the method comprises: The one or more mushrooms are treated with the edible treatment composition for a period of time of about 5 seconds to about 90 seconds to extend shelf life, wherein the one or more mushrooms are treated with the edible treatment composition at least one or more times.

12. The method of claim 9, wherein excess aqueous composition of the one or more mushrooms after processing is reduced by using a drying process that minimizes thermal shock to the one or more mushrooms.

13. The method according to claim 9, wherein the method comprises: The one or more mushrooms treated with the edible treatment composition are stored at low temperature or room temperature.

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