INFLUENCE OF CHITOSAN COATINGS ON THE POSTHARVEST SHELF LIFE AND QUALITY OF BUTTON MUSHROOMS (AGARICUS BISPORUS) DURING COLD STORAGE

Authors

  • Emine Nakilcioglu Ege University, The Faculty of Engineering, Food Eng Department
  • S. Otles

DOI:

https://doi.org/10.52292/j.laar.2022.934

Keywords:

Antioxidant capacity, ascorbic acid, edible coating, nutritional quality, respiratory rate

Abstract

In this study the influence of chitosan coating on the physiochemical properties of button mushrooms stored at 4 ºC was investigated. The button mushrooms were coated with 1 %, 2 % and 3 % (w/v) chitosan and then stored for 20 days. The results showed that chitosan coating is influential in inhibiting the senescence of button mushrooms and preserving their nutritional qualities. The optimum coating rate for button mushrooms in which the respiratory rate (28.26 %), weight loss (54.97 %) and percentage of open caps (72.22 %) are reduced and the changes in polyphenols (42.18 %), antioxidant capacity (4.38 %), ascorbic acid (33.29 %), titratable acidity (27.56 %) and total soluble solids (40.92 %) are retarded, was determined to be 2 %. The findings of this study suggest that 2 % (w/v) chitosan can be utilized for extending the postharvest shelf life of button mushrooms by delaying the ripening process during cold storage.

Published

2022-06-21