Physicochemical Properties and Shelf Life of Button Mushroom under Essential Oils with Chitosan Coating Treatment

Research On Crop Ecophysiology

دوره 15، شماره 2، شهریور 2020، صفحه 97-109   

شناسه دیجیتال (DOI): 10.30486/roce.2022.698433

نویسندگان

MARZIEH NAJAFIAN-JAZI¹؛ Mehrdad Jafarpour²؛ MEHRNOOSH KAHVAEI³؛ BAKTASH RAEISI-DEHKORDI⁴؛ NILOUFAR ALAMARVDASHT⁴

¹MSc in Horticulture, Islamic Azad University of Isfahan (Khorasgan) Branch

²2- 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

³Ph.D. Student, Edible and Medicinal Mushroom Research Center, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

⁴Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

چکیده

Physicochemical Properties and Shelf Life of  Button Mushroom under Essential Oils with Chitosan Coating Treatment
 
 
 
Marzieh Najafian-Jazi¹ , Mehrdad Jafarpour^2,3* Mehrnoosh Kahvaei⁴, Baktash Raeisi-Dehkordi⁵, Niloufar Alamarvdasht⁵
1-MSc in Horticulture, Islamic Azad University of Isfahan (Khorasgan) Branch
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
4- Ph.D. Student, Edible and Medicinal Mushroom Research Center, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
5- Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
 
*Corresponding author. E-mail: [e-mail]


Received: 5 March 2020                                                                                Accepted:  22 May  2020
 
 
Abstract
Agaricus 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.
 
 
 

کلیدواژه‌ها

Key Words: Chitosan؛ Essential oil؛ Edible mushroom؛ Soluble solids

سایر فایل های مرتبط با مقاله

DR Jafarpoor. 5.pdf

DR Jafarpoor. 5.pdf