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

The shelf-life of fresh mushrooms is limited to 1-3 days at ambient conditions and antioxidant characters are reduced acquire a brown colour during post-harvest storage. Therefore, the present study was conducted investigate effect some postharvest exogenous edible coating treatments immersed in six different solutions for 5 min calcium chloride (2%, 4%), chitosan (1%, 2%), CMC 2%) control (distilled water) on reducing browning, microbial load maintaining quality storage 15 4 ± 1 °C 95% RH, two successive seasons 2021 2022 4th 6th January first second respectively. obtained results revealed that dipping mushroom plants solution 2% or 4% best treatment weight loss, while most effective PPO activity, total phenolic, flavonoids contents inhibiting counts 12 RH.