Physicochemical Properties and Shelf Life of Button Mushroom under Essential Oils with Chitosan Coating Treatment
- سال انتشار: 1401
- محل انتشار: مجله پژوهش های اکوفیزیولوژی گیاهان زراعی، دوره: 15، شماره: 2
- کد COI اختصاصی: JR_ROCE-15-2_005
- زبان مقاله: انگلیسی
- تعداد مشاهده: 223
نویسندگان
MSc in Horticulture, Islamic Azad University of Isfahan (Khorasgan) Branch
۲- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran ۳- Associate Professor, Edible and Medicinal Mushroom Research Center, Islamic Azad University,
Ph.D. Student, Edible and Medicinal Mushroom Research Center, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Department 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-Jazi۱ , Mehrdad Jafarpour۲,۳* Mehrnoosh Kahvaei۴, Baktash Raeisi-Dehkordi۵, Niloufar Alamarvdasht۵ ۱-MSc in Horticulture, Islamic Azad University of Isfahan (Khorasgan) Branch ۲- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran ۳- Associate Professor, Edible and Medicinal Mushroom Research Center, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran ۴- Ph.D. Student, Edible and Medicinal Mushroom Research Center, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran ۵- Department of Horticultural Sciences, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran *Corresponding author. E-mail: jafarpour@khuisf.ac.ir Received: ۵ March ۲۰۲۰ Accepted: ۲۲ May ۲۰۲۰ 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 ۵ treatments and ۳ repetitions was conducted, which includes (control) (chitosan ۲%) (chitosan ۲% + cinnamon essence ۲%) (chitosan ۲% + angelica essence with a concentration of ۲۰۰ ppm) (chitosan ۲% + cinnamon essence ۲% + angelica essence with a concentration of ۲۰۰ ppm). The properties of Agaricus bisporus were evaluated on days ۰, ۷, ۱۴, and ۲۱. The results indicated ۷ and ۱۴ 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 ۷th, ۱۴th, and ۲۱st days after storage, chitosan + angelica treatment showed the highest weight loss. The lowest weight loss was observed ۲۱ days after storage in control and chitosan treatment. The highest number of soluble solids was observed ۷ 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 ۱۴th day of storage in the chitosan + angelica + cinnamon treatment and on the ۷th day of storage in the chitosan treatment. The lowest color index a* was obtained on the ۱۴th day of storage in the chitosan + cinnamon treatment and on the ۷th day of storage in the chitosan + angelica + cinnamon and chitosan + cinnamon treatments. The highest b* color index was observed in the control treatment at ۲۱ days after storage. In general, treatments showed different results on biochemical properties and post-harvest shelf life of Agaricus bisporus.کلیدواژه ها
Key Words: Chitosan, Essential oil, Edible mushroom, soluble solidsاطلاعات بیشتر در مورد COI
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