The Effect of Chitosan-Essential oil on The Shelf Life of Whole Button Mushroom (Agaricus bisporus)

Subject Areas : Microbiology

Marzieh Khazraei ¹ , Mahshid Jahadi ² , Mohammad Fazel ³ , Ameneh Allameh ⁴

1 - عضو باشگاه پژوهشگران جوان، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
3 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
4 - کارشناس ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران

Received: 2015-11-11 Accepted : 2015-11-11 Published : 2015-12-22

Keywords:

Abstract :

Introduction: During the past decades as well as in recent years, there has been an increase in the production of edible mushrooms in the world. Button mushroom (Agaricus bisporus) is the most popular edible mushroom having the largest production and consumption demand. Due to free exterior coating, shelf-life of these species of mushrooms is less than 3 to 4 days. The purpose of this study was to investigate the effect of chitosan-lemon essential oil on the shelf-life of whole button mushroom (Agaricus bisporus). Materials and Methods: The obtained lemon essential oil at the concentrations of 0.25% and 0.5% have been add to 0.25% and 0.5%chitosan solution. Mushrooms, either packed or unpacked were dipped into the solution and maintained in polyethylene containers at the temperatures of 4±1°C and 25±1°C. Weight loss (%), ascorbic acid concentration, respiration rate and colors of all the treatments were measured on the 3rd day. Results: Lemonene is the most common monoterpene component in lemon essential oil. The chitosan-lemon essential oil coating had significant effect on the weight loss (%), ascorbic acid concentration, respiration rate and color changes over the time. Temperature and storage conditions had significant correlations with the mentioned factors. Increased concentration of chitosan- lemon essential oil is inversely related to the amount of weight loss (%) and respiration rate and it has a direct linear relationship with ascorbic acid retention. Conclusion: Based on the results of this study packed mushrooms with 0.5% chitosan and 0.5% lemon essential oil that was stored at 4±1°C showed superiority over the other conditions.