Shelf-Life Extension and Conserved Texture of Alginate-Coated Mushrooms (Agaricus bisporus)

Abstract

Mushrooms (Agaricus bisporus) were coated with different concentrations of alginate film. A simple coating technique involving the chemical cross-linkage of alginate by calcium was used. The ability of this coating method to sufficiently extend the shelf life of mushrooms, and the effects of the coating itself were investigated. After coating, mushrooms were stored at room temperature (20°C) or at 4°C. At room temperature 1% alginate-coated mushrooms, and in cold storage 1 and 2% alginate-coated mushrooms were found to have higher L values, indicating lighter colour and a better appearance than the uncoated controls. At room temperature, the rate of water evaporation from the coated vegetables decreased. Coated mushroom strength as checked by a Universal Testing Machine, and integrity were maintained for a longer period of time than that of the uncoated controls, and the former therefore more closely resembled fresh, intact mushrooms. These positive effects were more pronounced in the cold-stored mushrooms.