Effect of Some Polysaccharide-Based Edible Coatings on Fresh White Button Mushroom (Agaricus bisporus) Quality during Cold Storage

This study investigated the effects of pectin, chitosan, sodium alginate, and carboxymethyl cellulose-based edible coatings, individually and/or in combination with N-acetyl cysteine as an antibrowning agent, on some physical, chemical, antioxidant properties white button mushrooms. The weight loss, color change, browning index, degree cap opening, soluble solid content, total phenolic activity malondialdehyde content control coated mushrooms were evaluated during 14 days storage at 4 ± 1°C. All both alone N-acetyl-cisteine, delayed loss opening compared control. Sodium alginate was most effective controlling followed by carboxymetyhyl cellulose, chitosan pectin. process lipid peroxidation best controlled pectin while coating determined a significant increase index. Coated samples showed significantly higher throughout storage. treatment not for it resulted index all samples. results suggest that coatings could be recommended extending shelf life