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Physicochemical properties of white button mushrooms ( Agaricus bisporus) as affected by coating
Author(s) -
Zalewska Magdalena,
MarcinkowskaLesiak Monika,
Onopiuk Anna
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13419
Subject(s) - agaricus bisporus , citric acid , food science , chitosan , mushroom , chemistry , shelf life , acetic acid , coating , distilled water , biochemistry , organic chemistry , chromatography
The aim of this study was to determinate the influence of chemical coating treatments for quality maintenance of whole button mushrooms ( Agaricus bisporus ) during storage at 2 °C. Six different treatments [distilled water (C), E1: 0.3% CaCl 2 , E2: 2% CaCl 2 , E3: 0.1% chitosan in 1% citric acid, E4: 0.5% chitosan in 1% citric acid, E5: 0.1% chitosan in 0.5% acetic acid] were used. Physicochemical properties such as color, weight loss, texture, total antioxidant activity, and total phenolic content were monitored during 14 days. The results showed that the mushrooms treated with CaCl 2 and chitosan solution in citric acid could be storage up to 14 days at 2 °C without significant deterioration in their quality. In contrast, coating with chitosan solution in acetic acid allows the mushroom to be stored for up to 4 days. Coatings do not protect mushrooms against excessive loss of phenolic compounds and their ability to reduce free radicals. Practical applications Physiological processes associated with maturation of mushrooms do not end after harvest. Shelf life of mushrooms is 3–4 days at room temperature (20–25 °C). In recent years, the method to extend the durability and quality of these products has become edible coatings. According to the presented results, it is possible to maintain the good quality of product up to 14 days for mushrooms washed with CaCl 2 solutions.