EFFECT OF ARABIC GUM-CARBOXYMETHYLCELLULOSE EDIBLE COATINGS ON SHELF LIFE OF BUTTON MUSHROOM (AGARICUS BISPORUS)

Abstract

Arabic gum (GA) and Carboxymethylcellulose (CMC) based formulations have been evaluated as protective edible coatings. Button Mushrooms were coated by dipping in aqueous mixtures of 1% GA and 1% plasticizer (glycerol) for CMC additions of 1 and 2% wt. Mushrooms were stored at refrigerated temperature (4±1oC, 92±2 % RH), and loss of weight (%), color of cap portion (Lab value), firmness (Newton), protein content (g/100g), ash content (%), moisture content (%), TPC (log CFU/g), TYMC (log CFU/g) were assessed. Both coatings resulted in a reduction of weight loss, preserving firmness and delaying skin color changes. Mushroom coated with coating A was seen maintaining tissue firmness and showed reduction in microbial counts compared with the control. In addition, gum arabic associated with carboxymethylcellulose coating also delayed enzymatic browning and maintained the color of cap portion. The shelf life of mushroom was better for 1% GA + 2% CMC treatment. This study suggests that by using 1% CMC with gum arabic as an edible coating, the decaying of Button Mushroom can be delayed and the color and firmness can be preserved for up to 12 days during storage at 4±1o C.