Physicochemical Properties and Shelf Life of Button Mushroom under Essential Oils with Chitosan Coating Treatment
محورهای موضوعی : Research On Crop Ecophysiology
MARZIEH NAJAFIAN-JAZI
1
(MSc in Horticulture, Islamic Azad University of Isfahan (Khorasgan) Branch)
Mehrdad Jafarpour
2
(2- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran
3- Associate Professor, Edible and Medicinal Mushroom Research Center, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran
Isfahan (Khorasgan) Branch, Islamic Azad University)
MEHRNOOSH KAHVAEI
3
(Ph.D. Student, Edible and Medicinal Mushroom Research Center, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
BAKTASH RAEISI-DEHKORDI
4
(Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
NILOUFAR ALAMARVDASHT
5
(Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
کلید واژه: Edible mushroom, Essential oil, soluble solids, Key Words: Chitosan,
چکیده مقاله :
Physicochemical Properties and Shelf Life of Button Mushroom under Essential Oils with Chitosan Coating TreatmentMarzieh Najafian-Jazi1 , Mehrdad Jafarpour2,3* Mehrnoosh Kahvaei4, Baktash Raeisi-Dehkordi5, Niloufar Alamarvdasht51-MSc in Horticulture, Islamic Azad University of Isfahan (Khorasgan) Branch2- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran3- Associate Professor, Edible and Medicinal Mushroom Research Center, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran4- Ph.D. Student, Edible and Medicinal Mushroom Research Center, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran5- Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran*Corresponding author. E-mail: jafarpour@khuisf.ac.irReceived: 5 March 2020 Accepted: 22 May 2020AbstractAgaricus bisporus is the most produced mushroom in the world due to its unique taste and valuable nutritional properties. For this purpose, a study in the form of a completely randomized design with 5 treatments and 3 repetitions was conducted, which includes (control) (chitosan 2%) (chitosan 2% + cinnamon essence 2%) (chitosan 2% + angelica essence with a concentration of 200 ppm) (chitosan 2% + cinnamon essence 2% + angelica essence with a concentration of 200 ppm). The properties of Agaricus bisporus were evaluated on days 0, 7, 14, and 21. The results indicated 7 and 14 days after storage, chitosan casing as well as chitosan essence + angelica and cinnamon essence increased the phenolic acid content compared to the control and zero days after storage. On the 7th, 14th, and 21st days after storage, chitosan + angelica treatment showed the highest weight loss. The lowest weight loss was observed 21 days after storage in control and chitosan treatment. The highest number of soluble solids was observed 7 days after storage in chitosan + angelica essence and chitosan + cinnamon essence. The highest color index L* was observed at zero days after storage in the control treatment. The highest color index a* was observed on the 14th day of storage in the chitosan + angelica + cinnamon treatment and on the 7th day of storage in the chitosan treatment. The lowest color index a* was obtained on the 14th day of storage in the chitosan + cinnamon treatment and on the 7th day of storage in the chitosan + angelica + cinnamon and chitosan + cinnamon treatments. The highest b* color index was observed in the control treatment at 21 days after storage. In general, treatments showed different results on biochemical properties and post-harvest shelf life of Agaricus bisporus.
