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<p>Button mushrooms include antioxidant substances, such as ascorbic acid, organic acids, carotenoids, phenolic compounds, and tocopherols, but their shelf life postharvest is limited, which can cause serious economic losses. The preservation of mushrooms’ quality and organoleptic characteristics primarily depends on organic acids. The current study set out to investigate the effects of xanthan gum and carboxymethylcellulose combination treatments with low-density polyethylene (LDPE) packing film on weight loss, color, browning, respiration rate, organic acids, antioxidant capacity, and malondialdehyde in mushrooms throughout cold storage. Results indicated that edible coatings limit the number of organic acids consumed during the respiration process and significantly impact the preservation of organic acids in mushrooms. Edible-coated mushrooms, especially xanthan gum-coated, have shown the ability to delay weight loss, antioxidant capacity, and browning and reduce malondialdehyde level and respiration rate throughout storage compared to control mushrooms. Moreover, xanthan gum and carboxymethylcellulose treatment upregulated the malic acid and citric acid biosynthesis-related enzymes, including phosphoenolpyruvate carboxylase (PEPC), citrate synthase (CS), malate dehydrogenase (NAD-MDH). Significant differences were observed in the control and edible coating-treated samples in all parameters (<i>P</i> &lt; 0.05). As a result, it can be stated that the postharvest application of xanthan gum and carboxymethylcellulose and then stored mushrooms with LPDE could be an alternative method for maintaining postharvest quality.</p>

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Xanthan gum and carboxymethyl cellulose-based coating maintain postharvest quality and organic acids of button mushrooms (Agaricus bisporus)

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Nurettin Yılmaz

摘要

Button mushrooms include antioxidant substances, such as ascorbic acid, organic acids, carotenoids, phenolic compounds, and tocopherols, but their shelf life postharvest is limited, which can cause serious economic losses. The preservation of mushrooms’ quality and organoleptic characteristics primarily depends on organic acids. The current study set out to investigate the effects of xanthan gum and carboxymethylcellulose combination treatments with low-density polyethylene (LDPE) packing film on weight loss, color, browning, respiration rate, organic acids, antioxidant capacity, and malondialdehyde in mushrooms throughout cold storage. Results indicated that edible coatings limit the number of organic acids consumed during the respiration process and significantly impact the preservation of organic acids in mushrooms. Edible-coated mushrooms, especially xanthan gum-coated, have shown the ability to delay weight loss, antioxidant capacity, and browning and reduce malondialdehyde level and respiration rate throughout storage compared to control mushrooms. Moreover, xanthan gum and carboxymethylcellulose treatment upregulated the malic acid and citric acid biosynthesis-related enzymes, including phosphoenolpyruvate carboxylase (PEPC), citrate synthase (CS), malate dehydrogenase (NAD-MDH). Significant differences were observed in the control and edible coating-treated samples in all parameters (P < 0.05). As a result, it can be stated that the postharvest application of xanthan gum and carboxymethylcellulose and then stored mushrooms with LPDE could be an alternative method for maintaining postharvest quality.