Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating

Abstract

Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.

Single-to-combined effects of gelatin and aloe vera incorporated with Shirazi thyme essential oil nanoemulsion on shelf-life quality of button mushroom

“…The lowest weight loss (%) was observed in the sample coated with aloe vera and gelatin during its 16 days of shelf life. Our results are in accordance with the study of Cavusoglu et al (2021), who evaluated the effects of different coatings on the weight loss (%) of button mushrooms. They reported that sodium alginate was better than other coatings for reducing the weight loss (%) of samples.…”

“…There are no differences in a* value of all samples. Also, the protective effect of edible coatings such as gum, agar, sodium alginate, egg white protein, and (Cavusoglu et al, 2021), chitosan (Sami et al, 2021), pectin, chitosan, sodium alginate, and CMC (Pleșoianu and Nour, 2022) against color changes were reported previously. Our results demonstrated that the applied coating may be a potential approach to maintaining the freshness and extending the shelf life of the button mushroom during storage.…”

The Effect of Plant Growth Promoting Rhizobacteria (PGPRs) on Yield and Some Quality Parameters during Shelf Life in White Button Mushroom (Agaricus bisporus L.)

“…Mushroom color is one of the most important indicators in consumer preference. An L* value lower than 80 reduces the marketability of mushrooms [ 32 , 33 ] and a value less than 69 is considered unmarketable for product [ 34 ]. In the current study, AL and FA inoculations led to relatively little change in L* values during the storage period.…”

“…FA application resulted in negative effects with respect to browning index and yellowness index values in white button mushrooms. There are some edible coatings to inhibit color changes during the storage period [ 32 ], but this type of treatment will need additional labor and result in an increase in expenses. In this respect, PGPR applications during the production stage can offer a solution to inhibit significant color changes during the marketing or storage period of white button mushrooms.…”

The Effect of Different Doses of 1-Methylcyclopropene on Postharvest Physiology and Predicting Ethylene Production through Multivariate Adaptive Regression Splines in Cocktail Tomato

“…Different studies have explained the relationships between biochemical and physicochemical parameters (ethylene production and respiratory rate, etc.) using principal component (PCA) and bivariate analyses [18][19][20]. However, more detailed research is needed to reveal the relationships between those variables and explain complex interrelationships.…”