Physicochemical properties of white button mushrooms (Agaricus bisporus) as affected by coating

• Published in: Journal of food processing and preservation 2018-02, Vol.42 (2), p.e13419-n/a
• Main Authors: Zalewska, Magdalena, Marcinkowska‐Lesiak, Monika, Onopiuk, Anna
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.13419

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% CaCl2, E2: 2% CaCl2, 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 CaCl2 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 CaCl2 solutions.