Mushroom supplement added to casing to improve postharvest quality of white button mushroom

Abstract

This project was done to study the effects of supplementing casing with ground corn and soybean seed applied at: 0 (control), 17, 34 and 51 g per 5 kg peat on color, weight loss, electrolyte leakage rate, total soluble solids, vitamin C, total phenol and antioxidant capacity of Agaricus bisporus. There were significant differences between supplemented and non-supplemented casings. Analyses of phenolic compounds revealed that mushrooms grown on casing supplemented with corn at 51 g per 5 kg peat contained more phenols than other treatments. The lowest amount of antioxidants in mushrooms was observed in the control. In addition, treatment of 51 g per 5 kg soybean and corn caused the highest total soluble solids. The color parameters for the color change of the materials were quantified by the hunter L (whiteness/darkness), a (redness/greenness) and b(yellowness/blueness) system. There were significant differences in mushrooms L*, a* and b* values in storage times of 8, 12 and 16 days among different supplements. Mushrooms supplemented with 51 g soybean and corn appeared to have higher L* values compared with other treatments. Amounts of protein content, electrolyte leakage, vitamin C and weight loss were significant if levels go up or down with storage time. The highest vitamin C, protein and antioxidant capacity were obtained with 34 and 51 g soybeans and 34 g corn, respectively. Results suggest that adding supplements in the casing increased the nutritional quality and shelf-life of mushrooms.