Skip to main content
SpringerLink
Log in

Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus)

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Postharvest browning is the limiting factor for the storage of white button mushroom (Agaricus bisporus). Aloe vera has been shown to have a wide range of physiological effects in horticultural produce. To investigate the role of Aloe vera coatings on mushroom quality and browning during storage, button mushrooms were treated with Aloe vera gel (0, 25, 50 or 75%) and stored at 4 °C for 15 days. The results showed that treating the mushrooms with Aloe vera gel before storage, lowered weight loss and the levels of surface browning and also increased superoxide dismutase activity, total phenolic content and 1,1-diphenyl-2-picrylhydrazyl scavenging activity. Moreover mushrooms treated with Aloe vera gel treatments also maintained lower thiobarbituric acid-reactive substances, hydrogen peroxide (H2O2) and hydroxyl radical (–OH) and decreased polyphenol oxidase activity compared with non-treated mushrooms. These results showed that pre-storage treatment with Aloe vera gel decreased white button mushrooms browning during cold storage and that the optimum treatment was 50% Aloe vera gel for maintaining the quality of button mushroom during storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Explore related subjects

Discover the latest articles, news and stories from top researchers in related subjects.

References

  1. Y. Lu, J. Zhang, X. Wang, Q. Lin, W. Liu, X. Xie, Z. Wang, W. Guan, Effects of UV-C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage. Int. Food Sci. Technol. 6, 1502–1508 (2016)

    Article  CAS  Google Scholar 

  2. M.K. Saba, O.B. Sogvar, Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT Food Sci. Technol. 66, 165–171 (2016)

    Article  CAS  Google Scholar 

  3. Y. Chen, H. Lin, Y. Jiang, S. Zhang, Y. Lin, Z. Wang, Phomopsislonganae Chi-induced pericarp browning and disease development of harvested longan fruit in association with energy status. Postharvest Biol. Technol. 93, 24–28 (2014)

    Article  CAS  Google Scholar 

  4. M.K. Saba, S. Moradi, Internal browning disorder of eight pear cultivars affected by bioactive constituents and enzyme activity. Food Chem. 205, 257–263 (2016)

    Article  CAS  Google Scholar 

  5. D. Mohapatra, J.M. Frias, F.A.R. Oliveira, Z.M. Bira, J. Kerry, Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms (Agaricus bisporus spp.). J. Food Eng. 1, 39–48 (2008)

    Article  CAS  Google Scholar 

  6. Y. Ding, Z. Zhu, J. Zhao, Y. Nie, Y. Zhang, J. Sheng, D. Meng, H. Mao, X. Tang, Effects of postharvest brassinolide treatment on the metabolism of white button mushroom (Agaricus bisporus). Food Bioprocess Technol. 8, 1327–1334 (2016)

    Google Scholar 

  7. Z. Wang, L. Chen, H. Yang, A. Wang Effect of exogenous glycine betaine on qualities of button mushrooms (Agaricus bisporus) during postharvest storage. Eur. Food Res. Technol. 1, 41–48 (2015)

    Article  CAS  Google Scholar 

  8. Y.H. Hu, C.M. Chen, L. Xu, Y. Cui, X.Y. Yu, H.J. Gao, Q. Wang, K.,Y. Liu, Shi, Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus). Postharvest Biol. Technol. 104, 33–41 (2015)

    Article  CAS  Google Scholar 

  9. F. Guillén, H.M. Díaz-Mula, P.J. Zapata, D. Valero, M. Serrano, S. Castillo, D. Martínez-Romero, Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit. Postharvest Biol. Technol. 83, 54–57 (2013)

    Article  CAS  Google Scholar 

  10. M. Mohebbi, E. Ansarifar, N. Hasanpour, M.R. Amiryousefi, Suitability of Aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom. Food Bioprocess Technol. 8, 3193–3202 (2012)

    Article  CAS  Google Scholar 

  11. A. Chrysargyris, A. Nikou, N. Tzortzakis, Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. N. Z. J. Crop Hortic. Sci. 3, 203–217 (2016)

    Article  CAS  Google Scholar 

  12. D. Martínez-Romero, P.J. Zapata, F. Guillén, D. Paladines, D.S. Castillo, D. Valero, M. Serrano, The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum. Food Chem. 217, 585–592 (2017)

    Article  CAS  PubMed  Google Scholar 

  13. S. Supapvanich, P. Mitrsang, P. Srinorkham, P. Boonyaritthongchai, C. Wongs-Aree, Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan. J. Food Sci. Technol. 6, 2844–2850 (2016)

    Article  CAS  Google Scholar 

  14. O.B. Sogvar, M.K. Saba, A. Emamifar, Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biol. Technol. 114, 29–35 (2016)

    Article  CAS  Google Scholar 

  15. P. Ding, Y.S. Ling, Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit. Inter. Food Res. J. 21, 1667–1674 (2014)

    CAS  Google Scholar 

  16. M. Alothman, R. Bhat, A.A. Karim, Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem. 3, 785–788 (2009)

    Article  CAS  Google Scholar 

  17. Z.U. Khan, J. Bu, N.M. Khan, R.U. Khan, Z. Jiang, W. Mou, Z. Luo, L. Mao, T. Ying, Integrated treatment of CaCl2, citric acid and sorbitol reduces loss of quality of button mushroom (Agaricus bisporus) during postharvest storage. J. Food Proc. Preserv. 6, 2008–2016 (2015)

    Google Scholar 

  18. A.Y. Dokhanieh, M.S. Aghdam, Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment. Sci. Hortic. 207, 146–151 (2016)

    Article  CAS  Google Scholar 

  19. P. Yingsanga, V. Srilaong, S. Kanlayanarat, S. Noichinda, W.B. McGlasson, Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo. Postharvest Biol. Technol. 2, 164–168 (2008)

    Article  CAS  Google Scholar 

  20. M. Maghoumi, P.A. Gómez, Y. Mostofi, Z. Zamani, F. Artés-Hernández, F. Artés, Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils. LWT Food Sci. Technol. 2, 389–396 (2013)

    Article  CAS  Google Scholar 

  21. M.M. Bradford, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1–2, 248–254 (1976)

    Article  Google Scholar 

  22. T. Jiang, L. Feng, X. Zheng, J. Li, Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage. Food Chem. 2, 1992–1997 (2013)

    Article  CAS  Google Scholar 

  23. K. Barman, M.W. Siddiqui, V.B. Patel, M. Prasad, Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi. Sci. Hortic. 171, 71–77 (2014)

    Article  CAS  Google Scholar 

  24. M. Elmastas, O. Isildak, I. Turkekul, N. Temur, Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. J. Food Compos. Anal. 3, 337–345 (2007)

    Article  CAS  Google Scholar 

  25. H. Hassanpour, Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT Food Sci. Technol. 1, 495–501 (2015)

    Article  CAS  Google Scholar 

  26. C.W. Yu, T.M. Murphy, C.H. Lin, Hydrogen peroxide-induced chilling tolerance in mung beans mediated through ABA-independent glutathione accumulation. ‎Funct. Plant. Biol. 9, 955–963 (2003)

    Google Scholar 

  27. W. Chomkitichai, P. Chumyam Rachtanapun, J. Uthaibutra, K. Saengnil, Reduction of reactive oxygen species production and membrane damage during storage of ‘Daw’longan fruit by chlorine dioxide. Sci. Hortic. 170, 143–149 (2014)

    Article  CAS  Google Scholar 

  28. Y. Lin, H. Lin, Y. Lin, S. Zhang, Y. Chen, X. Jiang, The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested longan fruit. Postharvest Biol. Technol. 111, 53–61 (2016)

    Article  CAS  Google Scholar 

  29. D.M. Hodges, J.M. De Long, C.F. Forney, R.K. Prange, improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta 4, 604–611 (1999)

    Article  Google Scholar 

  30. FA. J.C. Tomás-Barberán. Espin Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 9, 853–876 (2001)

    Google Scholar 

  31. A. Mirshekari, B. Madani, JB. Golding Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality. J. Sci. Food. Agric. 11, 3706–3711 (2017)

    Article  CAS  Google Scholar 

  32. S.S. Gill, N. Tuteja, Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants. Plant Physiol. Biochem. 12, 909–930 (2010)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The author’s thank Yasouj University for providing facilities for this experiment.

Author information

Authors and Affiliations

  1. Department of Agronomy and Plant Breeding, University of Yasouj, Yasuj, Iran

    Amin Mirshekari

  2. Horticulture Crops Research Department, Natural Resources Research and Education Center of Hormozgan, AREEO, Bandar Abbas, Iran

    Babak Madani

  3. NSW Department of Primary Industries, Locked Bag 26, Gosford, NSW, 2250, Australia

    John B. Golding

Authors
  1. Amin Mirshekari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Babak Madani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. John B. Golding
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Amin Mirshekari.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mirshekari, A., Madani, B. & Golding, J.B. Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus). Food Measure 13, 1250–1256 (2019). https://doi.org/10.1007/s11694-019-00040-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00040-8

Keywords

Search

Navigation