The effect of salicylic acid treatments on quality features of mushrooms (Agaricus bisporus) during cold storage

Abstract

In this study, the effects of salicylic acid, which has been used frequently in extending the postharvest life of products in recent years, on the quality of mushrooms during cold storage were investigated. The harvested mushrooms were immersed into the different concentrations of salicylic acid solutions (0, 1, 2 and 4 mM) for three minutes. Physical and biochemical analyses were performed with 5 d intervals during 15 d storage at 4 °C and 90-95% relative humidity room. Salicylic acid treatments were effective on protecting the quality features of mushrooms during the 15 d storage. Salicylic acid treatments reduced weight loss in mushrooms compared to control. In addition, all doses were effective in maintaining firmness, total antioxidant activity and titratable acidity values. However, 2 and 4 mM doses of salicylic acid caused loses in quality as they resulted in browning along with the prolonged storage duration. 1 mM dose of salicylic acid was more suitable on extending the quality of mushrooms as higher doses led to browning on caps.

Keywords

• Mushroom
• salicylic acid
• storage
• quality

Salisilik asit uygulamalarının mantarlarda (Agaricus bisporus) soğukta muhafaza süresince kalite özelliklerine etkisi

Abstract

Bu çalışmada son yıllarda ürünlerin hasat sonrası ömrünün uzatılmasında sıklıkla kullanılmaya başlanan salisilik asidin kültür mantarlarında soğukta muhafaza süresince kalite özelliklerine etkileri incelenmiştir. Hasat edilen mantarlar farklı dozlardaki (0, 1, 2 ve 4 mM) salisilik asit çözeltilere 3 dakika süreyle batırılmıştır. 4 °C ve %90-95 oransal nem içeren depoda 15 gün süreyle muhafaza edilen örneklerde 5 gün aralıkla fiziksel ve biyokimyasal kalite analizleri yapılmıştır. 15 günlük muhafaza süresince mantarlarda salisilik asit uygulamalarının kalite özelliklerini koruduğu saptanmıştır. Salisilik asit uygulamaları kontrol ile karşılaştırıldığında mantarlarda ağırlık kaybını azaltmıştır. Ayrıca bütün dozlar sertlik, toplam antioksidan aktivite ve titre edilebilir asitlik değerlerinin korunmasında etkili olmuştur. Ancak 2 ve 4 mM salisilik asit uygulanan mantarlarda ilerleyen muhafaza süresi ile birlikte kararma meydana geldiğinden bu dozlar kalite kayıplarına neden olmuştur. Yüksek doz uygulanmış şapkalarda meydana gelen kararmalar nedeniyle 1 mM dozlu salisilik asit uygulamasının kalite özelliklerini korumada daha uygun olduğu belirlenmiştir.

Keywords

• Mantar
• salisilik asit
• muhafaza
• kalite

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