Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom


  • Saleh M. ABOU-ELWAFA Horticulture Research Institute, Agricultural Research Center, Department of Postharvest and Handling of Vegetable Crops, Giza (EG)
  • Mona M. HAFFEZ Horticulture Research Institute, Agricultural Research Center, Department of Postharvest and Handling of Vegetable Crops, Giza (EG)
  • Atef F. AHMED Taif University, College of Science, Department of Biology, P.O. Box 11099, Taif 21944 (SA)
  • Ahmed ABOU EL-YAZIED Ain Shams University, Faculty of Agriculture, Department of Horticulture, Cairo, 11566 (EG)
  • Khaled ABDELAAL Kafrelsheikh University, EPCRS Excellence Center, Plant Pathology and Biotechnology Laboratory, Faculty of Agriculture, Agricultural Botany Department, 33516 (EG)




browning, CaCl2, chitosan, fresh mushroom, quality attributes, storability


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.


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How to Cite

ABOU-ELWAFA, S. M., HAFFEZ, M. M., AHMED, A. F., ABOU EL-YAZIED, A., & ABDELAAL, K. (2023). Effect of postharvest exogenous edible coating treatments on inhibitor browning and maintaining quality of fresh mushroom. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51(2), 13165. https://doi.org/10.15835/nbha51213165



Research Articles
DOI: 10.15835/nbha51213165

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