Evaluation of the effect of polyamines and organic acids treatment on the nutritional value of button mushroom (Agaricus bisporus)

الموضوعات : Food and Health

Sara Motamedi ¹ , Forogh Mortazaeinejad ² , Vahid Abdossi ³ , Davood Naderi ⁴

1 - Department of Horticultural Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Horticultural Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3 - Department of Horticultural Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Horticultural Science, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

تاريخ الإرسال : 29 الأحد , جمادى الثانية, 1441 تاريخ التأكيد : 25 الإثنين , رمضان, 1441 تاريخ الإصدار : 23 الإثنين , شوال, 1441

الکلمات المفتاحية: Organic acids, Nutritional Value, Polyamines, <i>Agaricus bisporus</i>,

ملخص المقالة :

To investigate the effect of polyamines and some organic acids’ application on postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted in 2016. The treatments included putrescine (1, 2, and 3 mM), spermine and spermidine (0.75, 1, and 1.5 mM), ascorbic acid (10, 20, and 30 mM), citric acid (2, 3, and 4 mM), cinnamic acid (50, 100, and 150 mM) and the control. Treatments were used in two stages, before and after harvest, in two separate experiments based on a completely randomized design with three replications. At the end of the experiment, the nutritional value including, K, Ca, Fe, Vitamin C, TSS, and Protein in button mushroom were measured. The results indicated that in post-harvest stages, the maximum level of protein and Vitamin C were obtained in response to use of spermidine 1.5 mM. The maximum value of protein was observed at 3 mM putrescine and 30 mM Vitamin C at post-harvest stages. The maximum level of TSS was shown in spermidine 1 mM in both pre- and post-harvest. The application of treatments affect on micro and macro elements significantly. It can be said that application of treatments in the post-harvest stage has more influence on the nutritional value and durability of button mushroom.

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