Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage

Erdi Yıldırım ŞARAN, (Van Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Bahçe Bitkileri Bölümü, Van, Türkiye)
Şeyda ÇAVUŞOĞLU, (Van Yüzüncü Yıl Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, Van, Türkiye)
Duygu ALPASLAN, (Van Yüzüncü Yıl Üniversitesi, Mühendislik Fakültesi, Kimya Mühendisliği Bölümü, Van, Türkiye)
Erkan EREN, (Ege Üniversitesi, Bergama Teknik ve İşletme Fakültesi, Mantar Programı, İzmir, Türkiye)
Nurettin YILMAZ, (Van Yüzüncü Yıl Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, Van, Türkiye)
Yusuf UZUN (Van Yüzüncü Yıl Üniversitesi, Eczacılık Fakültesi, Farmasötik Botanik Anabilim Dalı, Van, Türkiye)
Turkish Journal of Agriculture and Forestry
1 0
Yıl: 2022 Cilt: 46 Sayı: 2 Sayfa Aralığı: 173 - 181 Metin Dili: İngilizce DOI: 10.3906/tar-2102-27 İndeks Tarihi: 21-06-2022

Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage

Öz:
The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect of agar-agar and egg white protein on weight loss, polyphenol oxidase and catalase, protein content, total phenolics, total antioxidant capacity, respiration rate, ethylene production and storability of button mushrooms. Our findings suggested that the treatment of edible coating delayed remarkably senescence and maintained the quality of button mushroom. Egg white protein coating was more effective on protein content, total phenolics, antioxidant capacity, respiration rate, and ethylene production than agar-agar coating. On the other hand, agar-agar coating was more effective on weight loss, polyphenol oxidase, catalase, and color changes. Ethylene production and respiration rate were significantly (p < 0.05) lower in edible coating-treated samples than uncoated samples. Furthermore, a positive correlation was found between total phenolic content and antioxidant activity. It can be recommended that abovementioned edible coatings could be used as a commercial treatment for maintaining the quality of button mushrooms during long-term storage period.
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APA şaran e, Çavuşoğlu ş, Alpaslan D, EREN E, Yılmaz N, UZUN Y (2022). Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. , 173 - 181. 10.3906/tar-2102-27
Chicago şaran erdi yıldırım,Çavuşoğlu şeyda,Alpaslan Duygu,EREN ERKAN,Yılmaz Nurettin,UZUN Yusuf Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. (2022): 173 - 181. 10.3906/tar-2102-27
MLA şaran erdi yıldırım,Çavuşoğlu şeyda,Alpaslan Duygu,EREN ERKAN,Yılmaz Nurettin,UZUN Yusuf Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. , 2022, ss.173 - 181. 10.3906/tar-2102-27
AMA şaran e,Çavuşoğlu ş,Alpaslan D,EREN E,Yılmaz N,UZUN Y Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. . 2022; 173 - 181. 10.3906/tar-2102-27
Vancouver şaran e,Çavuşoğlu ş,Alpaslan D,EREN E,Yılmaz N,UZUN Y Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. . 2022; 173 - 181. 10.3906/tar-2102-27
IEEE şaran e,Çavuşoğlu ş,Alpaslan D,EREN E,Yılmaz N,UZUN Y "Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage." , ss.173 - 181, 2022. 10.3906/tar-2102-27
ISNAD şaran, erdi yıldırım vd. "Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage". (2022), 173-181. https://doi.org/10.3906/tar-2102-27
APA şaran e, Çavuşoğlu ş, Alpaslan D, EREN E, Yılmaz N, UZUN Y (2022). Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry, 46(2), 173 - 181. 10.3906/tar-2102-27
Chicago şaran erdi yıldırım,Çavuşoğlu şeyda,Alpaslan Duygu,EREN ERKAN,Yılmaz Nurettin,UZUN Yusuf Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry 46, no.2 (2022): 173 - 181. 10.3906/tar-2102-27
MLA şaran erdi yıldırım,Çavuşoğlu şeyda,Alpaslan Duygu,EREN ERKAN,Yılmaz Nurettin,UZUN Yusuf Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry, vol.46, no.2, 2022, ss.173 - 181. 10.3906/tar-2102-27
AMA şaran e,Çavuşoğlu ş,Alpaslan D,EREN E,Yılmaz N,UZUN Y Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry. 2022; 46(2): 173 - 181. 10.3906/tar-2102-27
Vancouver şaran e,Çavuşoğlu ş,Alpaslan D,EREN E,Yılmaz N,UZUN Y Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage. Turkish Journal of Agriculture and Forestry. 2022; 46(2): 173 - 181. 10.3906/tar-2102-27
IEEE şaran e,Çavuşoğlu ş,Alpaslan D,EREN E,Yılmaz N,UZUN Y "Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage." Turkish Journal of Agriculture and Forestry, 46, ss.173 - 181, 2022. 10.3906/tar-2102-27
ISNAD şaran, erdi yıldırım vd. "Effect of egg white protein and agar-agar on quality of button mushrooms (Agaricus bisporus) during cold storage". Turkish Journal of Agriculture and Forestry 46/2 (2022), 173-181. https://doi.org/10.3906/tar-2102-27
Sayfa Oluşturulma Tarihi
23-04-2024 23:22

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