Effect of egg white protein and agar-agar on quality of button mushrooms(Agaricus bisporus) during cold storage

The commercialization of mushrooms is critical because they have a short shelf life. For this reason, we investigated the effect agar-agar and egg white protein on weight loss, polyphenol oxidase catalase, content, total phenolics, antioxidant capacity, respiration rate, ethylene production storability button mushrooms. Our findings suggested that treatment edible coating delayed remarkably senescence maintained quality mushroom. Egg was more effective than coating. On other hand, oxidase, color changes. Ethylene rate were significantly (p < 0.05) lower in coating-treated samples uncoated samples. Furthermore, positive correlation found between phenolic content activity. It can be recommended abovementioned coatings could used as commercial for maintaining during long-term storage period.