TY  - JOUR
TI  - Effect of egg white protein and agar-agar on quality of button mushrooms
(Agaricus bisporus) during cold storage
AB  - 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.
AU  - Çavuşoğlu, şeyda
AU  - UZUN, Yusuf
AU  - EREN, ERKAN
AU  - Yılmaz, Nurettin
AU  - Alpaslan, Duygu
AU  - şaran, erdi yıldırım
DO  - 10.3906/tar-2102-27
PY  - 2022
JO  - Turkish Journal of Agriculture and Forestry
VL  - 46
IS  - 2
SN  - 1300-011X
SP  - 173
EP  - 181
DB  - TRDizin
UR  - http://search/yayin/detay/521999
ER  -