Effect of malic acid on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) during storage

BACKGROUND: White button mushroom (Agaricus bisporus)is one of the most sensitive agricultural crops after harvestingand its antioxidant properties tend to decrease during post-harveststorage with the passage of time. OBJECTIVES: The possiblerole of exogenous application of malic acid as dippingtreatment on bioactive components and antioxidant propertiesof sliced white button mushroom during storage was investigated.METHODS: The mushrooms were soaked in chilled malicacid solution at desired concentrations (1%, 3% and 5%) for 10minutes or were dipped in chilled distilled water as control andwere refrigerated (4°C) for 15 days. On each designated day(every 5 days) mushroom samples were taken out for furtheranalysis. Total phenolic, chelating ability, and DPPH assay, aswell as assay of reducing power, were evaluated as markersof bioactive components and antioxidant properties of slicedbutton mushroom. RESULTS: Malic acid treatment effectivelymaintained higher levels of bioactive components and antioxidantproperties (as depicted by higher retention of phenolicand lower EC50 values for DPPH and reducing power) ascompared to control during the whole storage period. On theother hand, chelating ability of mushrooms was not influencedby the malic acid treatment and a weak correlation was foundbetween malic acid treatment and chelating ability retention.CONCLUSIONS: Our results suggest that dipping in 3% malicacid solution prior to storage can serve the purpose of maintenanceof bioactive components and antioxidant properties ofsliced button mushroom during storage.

Keywords:

Agaricus bisporus , antioxidant properties , during storage , malic acid treatment