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

Seyda Cavusoglu,Yusuf Uzun,Sezai Ercisli,Agnieszka Szopa,Halina Ekiert,Nurettin Yilmaz,Erkan Eren,Hosam O Elansary

doi:10.3390/jof7080614

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.

Highlights

Button mushrooms (Agaricus bisporus) have an important place in the world trade of fresh produce because they contain important bioactive compounds such as vitamins, minerals, polyphenolics, and flavonoids preferred by most consumers [1,2]
It has been reported that hydrogen peroxide, citric acid [3,4,5], methyl jasmonate [6], essential oils [7], sodium metabisulfite [8], alginate [9], natamycin [10], 4-methoxy cinnamic acid [11], high-pressure argon and ultrasound [12], glycine betaine [13], CaCl2 [5], and coatings [14] have significant positive effects on mushroom preservation
Weight loss increased in all samples, regardless of treatment, during the 15-day storage period

Summary

Introduction

Button mushrooms (Agaricus bisporus) have an important place in the world trade of fresh produce because they contain important bioactive compounds such as vitamins, minerals, polyphenolics, and flavonoids preferred by most consumers [1,2]. It has been reported that hydrogen peroxide, citric acid [3,4,5], methyl jasmonate [6], essential oils [7], sodium metabisulfite [8], alginate [9], natamycin [10], 4-methoxy cinnamic acid [11], high-pressure argon and ultrasound [12], glycine betaine [13], CaCl2 [5], and coatings [14] have significant positive effects on mushroom preservation Among these treatments, edible coatings are traditionally used to enhance postharvest food appearance and preservation, as edible coatings provide products with a sheen and make them more attractive to consumers [15]. They maintain the phytochemical (antioxidants, phenolics, and color) and physicochemical (weight loss, respiration rate, and ethylene production) properties for a longer period, and some edible coatings act as a natural antimicrobial and antifungal compound in many fruits and vegetables [16]

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Methods

Discussion

Conclusion