Food and Bioprocess Technology

, Volume 5, Issue 8, pp 3193–3202 | Cite as

Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom

  • Mohebbat Mohebbi
  • Elham AnsarifarEmail author
  • Nasim Hasanpour
  • Mohammad Reza Amiryousefi
Original Paper


Button mushroom have a short postharvest shelf life compared to most vegetables, due to a very high metabolic activity and high water content. This makes them prone to microbial spoilage and to exhibit enzymatic browning. In this research, the effects of aloe vera, gum tragacanth, and combination of both as edible coatings on the shelf life and postharvest losses of mushrooms were studied. Physical characteristics, general appearance (color and texture), weight loss, and carbohydrate percentage were evaluated during storage. Mushrooms were stored at 4, 10, and 15 °C for 13 days and physicochemical characteristics were analyzed after 2, 4, 6, 8, 10, and 13 days of storage. During cold storage, the uncoated mushrooms showed rapid weight loss, color changes, and accelerated softening while mushrooms treated with aloe vera gel, gum tragacanth, and the combination of both significantly delayed these phenomena. Among different coatings, the combination of aloe vera and gum tragacanth was more effective.


Button mushroom Edible coating Aloe vera gel Gum tragacanth Shelf life 


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Mohebbat Mohebbi
    • 1
  • Elham Ansarifar
    • 1
    Email author
  • Nasim Hasanpour
    • 1
  • Mohammad Reza Amiryousefi
    • 1
  1. 1.Department of Food Science and TechnologyFerdowsi University of MashhadMashhadIran

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