Single-to-combined effects of gelatin and aloe vera incorporated with Shirazi thyme essential oil nanoemulsion on shelf-life quality of button mushroom

Button mushrooms are considered one of the most sensitive agricultural products due to mechanical damages that can significantly decrease their quality and color. Our study aimed evaluate effect aloe vera gelatin edible coatings containing Shirazi thyme essential oil nanoemulsion on shelf life, enzymatic browning, physicochemical, microbiological, textural, sensorial properties a button mushroom. Seven samples, including control (C) those coated with 1% (G1), 3% (G3), (A1), (A3), + 2% (G1A2), (G2A1), were produced. Parameters such as weight loss, pH, firmness, color, sensory attributes analyzed these features. results showed capable efficiently maintaining mushrooms. The lower microbial counts, mesophilic bacteria, yeasts, molds in treated samples during storage, could be coating nanoemulsion. Regarding efficient role (3%) preventing growth microorganisms this treatment promising technique for preservation other vegetables fruits.