Abstract
The effects of alginate and ascorbic acid coating treatment on browning inhibition and quality of button mushrooms (Agaricus bisporus) were ascertained during refrigerated storage at 4°C. Mushrooms were treated with 2% sodium alginate (SA), 0.2% ascorbic acid solution (Vc), and 2% SA + 0.2% Vc, and then enclosed in plastic boxes at 4°C for 16 d. Results showed that the use of 2% SA + 0.2% Vc during refrigerated storage could suppress the climacteric peak, reduce weight loss, maintain firmness, decrease colour degradation and Vc level, and inhibit PPO and POD activities. Results also showed that 2% SA + 0.2% Vc could be a useful method for retaining the postharvest quality and prolonging shelf life of button mushrooms.
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