TY - JOUR T1 - Effect of Ascorbic Acid, CaCl2, and Hydrogen Peroxide on Mushrooms (Agaricus bisporus) Shelf Life TT - تأثیر اسیدآسکوربیک، کلرید کلسیم و پراکسید هیدروژن بر ماندگاری قارچ تکمه ای (Agaricus bisporus) JF - JCPP JO - JCPP VL - 6 IS - 22 UR - http://jcpp.iut.ac.ir/article-1-2655-en.html Y1 - 2017 SP - 135 EP - 147 KW - Bacterial incidence KW - Browning KW - Firmness KW - Postharvest KW - Weight loss N2 - Mushrooms are characterized by a very short shelf life and browning, weight-loss and microbial infections are known as the most deteriorating postharvest modifications in the mushrooms, leading to notable economic losses. In this study, the effects of some postharvest treatments including calcium chloride (0.30 and 0.45%), ascorbic acid (1, 2 and 3 mM) and hydrogen peroxide (1%) on increasing mushroom shelf life were evaluated. Mushrooms were dipped in the solution treatments for 2 min, then dried at room temperature and packed in polyethylene container by cellophane cover and were stored at 4°C. Some qualitative and quantitative parameters were measured on 8th and 16th days of storage. Results showed that, 0.45% CaCl2, as well as 2 and 3 mM ascorbic acid and 1% peroxide hydrogen effectively maintained mushrooms marketability and kept the cap closed. CaCl2 treatment was effective in extending the postharvest life of mushrooms due to reducing weight loss, maintaining firmness, reducing electrolyte leakage and lowering bacterial populations. Ascorbic acid was an effective treatment in reducing the weight loss, electrolyte leakage, bacterial populations and, thereby, maintaining the firmness. Hydrogen peroxide treatment improved the postharvest quality of mushrooms only through reducing bacterial populations. M3 10.18869/acadpub.jcpp.6.22.135 ER -