Browning inhibition and postharvest quality of button mushrooms (Agaricus bisporus) treated with alginate and ascorbic acid edible coating

The effects of alginate and ascorbic acid coating treatment on browning inhibition and quality of button mushrooms (Agaricus bisporus) were ascertained during refrigerated storage at 4°C. Mushrooms were treated with 2% sodium alginate (SA), 0.2% ascorbic acid solution (Vc), and 2% SA + 0.2% Vc, and then enclosed in plastic boxes at 4°C for 16 d. Results showed that the use of 2% SA + 0.2% Vc during refrigerated storage could suppress the climacteric peak, reduce weight loss, maintain firmness, decrease colour degradation and Vc level, and inhibit PPO and POD activities. Results also showed that 2% SA + 0.2% Vc could be a useful method for retaining the postharvest quality and prolonging shelf life of button mushrooms.