Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Combined use of sodium alginate and calcium lactate to extend the shelf life of edible button mushroom.

Document Type : Original Article

Authors
Hadi Zarini
Orang Khademi
Shahpour Khangholi
Department of Horticulture, Faculty of Agriculture, Shahed University, Tehran, Iran
10.48311/fsct.2026.84079.0
Abstract
This study aimed to improve the shelf life and maintain the quality of edible button mushrooms (Agaricus bisporus) through edible coating treatments. A factorial experiment was conducted in a completely randomized design with three replications, involving sodium alginate (0, 0.5, and 1%), calcium lactate (0 and 0.5%), and storage durations (0, 7, 14, and 21 days). After applying the treatments, the mushrooms were packaged in cellophane and stored at 4°C. Microbiological, physicochemical, and sensory parameters were evaluated. The results showed that the combined treatment of 0.5% sodium alginate and 0.5% calcium lactate significantly maintained the quality of the mushrooms, reducing weight loss by 50%, inhibiting browning by 38%, decreasing bacterial growth by 38%, preserving optimal texture firmness, and reducing fluctuations in soluble solids compared to the control. Additionally, this treatment significantly preserved the sensory characteristics of the mushrooms. In contrast, the treatment with 1% sodium alginate and 0.5% calcium lactate, despite increasing calcium content to 0.76 mg/g dry weight, showed weaker performance in controlling browning and maintaining sensory attributes. Single treatments were also effective in some parameters but were less effective than the combined treatment in preventing quality deterioration. In conclusion, the simultaneous use of 0.5% sodium alginate and 0.5% calcium lactate is recommended as an effective method to extend the shelf life and preserve the quality of edible button mushroom.
Keywords
Agaricus bisporus
browning
cold storage
combined treatment
quality

Subjects

 
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