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

Saleh M. ABOU-ELWAFA; Mona M. HAFFEZ; Atef F. AHMED; Ahmed ABOU EL-YAZIED; Khaled ABDELAAL

doi:10.15835/nbha51213165

Authors

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)

DOI:

https://doi.org/10.15835/nbha51213165

Keywords:

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

Abstract

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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