THE EFFECT OF CHITOSAN-ESSENTIAL OIL ON THE SHELF LIFE OF WHOLE BUTTON MUSHROOM (AGARICUS BISPORUS)

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KHAZRAI M.; JAHADI M.; NAJAFABADI M.F.; ALLAME A.

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Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:1 (49) Page(s): 35-46

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Title

THE EFFECT OF CHITOSAN-ESSENTIAL OIL ON THE SHELF LIFE OF WHOLE BUTTON MUSHROOM (AGARICUS BISPORUS)

Author(s)

KHAZRAI M. | JAHADI M. | NAJAFABADI M.F. | ALLAME A. | Issue Writer Certificate

Keywords

CHITOSANQ2

LEMON ESSENTIAL OILQ2

PACKAGINGQ2

WHOLE BUTTON MUSHROOMSQ2

Abstract

Introduction: During the past decades as well as in recent years, there has been an increase in the production of edible mushrooms in the world. Button mushroom (Agaricus bisporus) is the most popular edible mushroom having the largest production and consumption demand. Due to free exterior coating, shelf-life of these species of mushrooms is less than 3 to 4 days. The purpose of this study was to investigate the effect of CHITOSAN-lemon essential oil on the shelf-life of whole button mushroom (Agaricus bisporus).Materials and Methods: The obtained LEMON ESSENTIAL OIL at the concentrations of 0.25% and 0.5% have been add to 0.25% and 0.5%CHITOSAN solution. Mushrooms either packed or unpacked were dipped into the solution and maintained in polyethylene containers at the temperatures of 4±1oC and 25±1oC. Weight loss (%), ascorbic acid concentration, respiration rate and colors of all the treatments were measured on the 3rd day.Results: Lemonene is the most common monoterpene component in LEMON ESSENTIAL OIL. The CHITOSAN-lemon essential oil coating had significant effect on the weight loss (%), ascorbic acid concentration, respiration rate and color changes over the time. Temperature and storage conditions had significant correlations with the mentioned factors. Increased concentration of CHITOSAN- LEMON ESSENTIAL OIL is inversely related to the amount of weight loss (%) and respiration rate and it has a direct linear relationship with ascorbic acid retention.Conclusion: Based on the results of this study packed mushrooms with 0.5% CHITOSAN and 0.5% LEMON ESSENTIAL OIL that was stored at 4±1oC showed superiority over the other conditions.

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APA: Copy

KHAZRAI, M., JAHADI, M., NAJAFABADI, M.F., & ALLAME, A.. (2016). THE EFFECT OF CHITOSAN-ESSENTIAL OIL ON THE SHELF LIFE OF WHOLE BUTTON MUSHROOM (AGARICUS BISPORUS). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(1 (49)), 35-46. SID. https://sid.ir/paper/143371/en

Vancouver: Copy

KHAZRAI M., JAHADI M., NAJAFABADI M.F., ALLAME A.. THE EFFECT OF CHITOSAN-ESSENTIAL OIL ON THE SHELF LIFE OF WHOLE BUTTON MUSHROOM (AGARICUS BISPORUS). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(1 (49)):35-46. Available from: https://sid.ir/paper/143371/en

IEEE: Copy

M. KHAZRAI, M. JAHADI, M.F. NAJAFABADI, and A. ALLAME, “THE EFFECT OF CHITOSAN-ESSENTIAL OIL ON THE SHELF LIFE OF WHOLE BUTTON MUSHROOM (AGARICUS BISPORUS),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 1 (49), pp. 35–46, 2016, [Online]. Available: https://sid.ir/paper/143371/en

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