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Browsing by Author "Eren, Erkan"

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    Effect of Egg White Protein and Agar-Agar on Quality of Button Mushrooms (Agaricus Bisporus) During Cold Storage
    (Tubitak Scientific & Technological Research Council Turkey, 2022) Saran, Erdi Yildirim; Cavusoglu, Seyda; Alpaslan, Duygu; Eren, Erkan; Yilmaz, Nurettin; Uzun, Yusuf
    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.
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    Article
    Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus Bisporus) With Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating
    (Mdpi, 2021) Cavusoglu, Seyda; Uzun, Yusuf; Yilmaz, Nurettin; Ercisli, Sezai; Eren, Erkan; Ekiert, Halina; Szopa, Agnieszka
    Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.