Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom
| Autor: | Saleh M. ABOU-ELWAFA, Mona M. HAFFEZ, Atef F. AHMED, Ahmed ABOU EL-YAZIED, Khaled ABDELAAL |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 2 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0255-965X 1842-4309 |
| DOI: | 10.15835/nbha51213165 |
| Popis: | The shelf-life of fresh mushrooms is limited to 1-3 days at ambient conditions and antioxidant characters are reduced and acquire a brown colour during post-harvest storage. Therefore, the present study was conducted to investigate the effect of some postharvest exogenous edible coating treatments of immersed in six different solutions for 5 min of calcium chloride (2%, 4%), chitosan (1%, 2%), CMC (1%, 2%) and control (distilled water) on reducing the browning, microbial load and maintaining quality during storage for 15 days at 4 ± 1 °C and 95% RH, during two successive seasons of 2021 and 2022 in 4th and 6th of January in the first and second seasons respectively. The obtained results revealed that dipping mushroom plants in a solution of chitosan 2% or calcium chloride 4% was the best treatment for reducing weight loss, while chitosan 2% for 5 min was the most effective treatment in reducing browning, PPO activity, total phenolic, flavonoids contents and inhibiting microbial counts for 12 days at 4 ± 1 °C and 95% RH. |
| Databáze: | Directory of Open Access Journals |
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