Extending of Shelf Life of Mushroom and Asparagus using Rice bran Protein edible coating

Rezumat

Button mushrooms and asparagus have a very short shelf life after harvesting and are sensitive to mechanical  damage, browning, moisture loss and chlorophyll  degradation. An edible coating based on rice bran protein (RBP) was tested in order to determine the shelf-life  extension period of mushroom and asparagus. Weight loss, color browning, ascorbic acid, total chlorophyllm pH, total titrable acidiity, polyphenol oxidase activity and peroxidase activity of mushrooms and asparagus were studied. Also, microbiological analysis of the coated samples was studied. The results revealed that, weight loss and firmness of samples decreased with of using RBP coating compared to the control samples. Also, RBP coating maintain the pH values for samples during storage compared to control. Ascorbic acid decreased during storage for both coated and uncoated while, the uncoated samples decreased more. Also, RBP coating was effective to maintain of the color compared to control. Finally, the study showed also that RBP coating with bacteria, molds and yeasts of mushroom and asparagus samples compared to control.