حفظ کیفیت و افزایش ماندگاری قارچ دکمه‌ای با کاربرد اسانس برخی از گیاهان دارویی در ظروف بسته ‌بندی

عدم وجود لایه کوتیکول در قارچ دکمه ای، این محصول را نسبت به عوامل میکروبی و عارضه قهوه ای شدن حساس کرده است.در این پژوهش تاثیر اسانس گیاهان دارویی شامل آویشن زوفایی، نعناع فلفلی و مرزه بختیاری بر برخی از شاخص‌های کیفی و کمی قارچ دکمه‌ای در طول دوره پس از برداشت در سال 1400 در دانشگاه ایلام مورد مطالعه قرار گرفت. نتایج نشان داد که با کاربرد اسانس گیاهان مرزه بختیاری و نعناع فلفلی، میزان باز شدن کلاهک و قهوه‌ای شدن به‌طور قابل توجهی کاهش یافت و سفتی بافت، اسیدیته کل، مواد جامد محلول و بازارپسندی قارچ‌ها حفظ شد. نتایج آزمون حسی نشان داد که استفاده از اسانس گیاهان مرزه بختیاری و نعناع فلفلی در غلظت 500 پی‌پی‌ام باعث بهبود عطر و طعم قارچ‌ها شد. مشاهده نتایج نشان داد که کمترین شاخص حسی ارزیابی شده مربوط به نمونه‌های تیمار‌شده با اسانس گیاه آویشن زوفایی و اسانس گیاه نعناع فلفلی با غلظت 1000 پی‌پی‌ام بود. در روز هشتم پس از برداشت، کمترین محتوای فنول کل مربوط به تیمار آویشن زوفایی (1000 پی‌پی‌ام) و بیشترین میزان این صفت به‌ترتیب مربوط به تیمارهای مرزه بختیاری و نعناع فلفلی بود. با افزایش طول دوره انبارمانی، محتوای پراکسید هیدروژن در بافت قارچ‌ها افزایش یافت و ظرفیت آنتی-اکسیدانی و فعالیت آنزیم‌های کاتالاز و پراکسیداز سیر نزولی داشت ولی تیمارها به طور قابل‌توجهی محتوای پراکسید هیدروژن را کاهش و ظرفیت آنتی‌اکسیدانی را نسبت به شاهد بیشتر کردند. براساس نتایج پژوهش حاضر، استفاده از اسانس مرزه بختیاری به‌عنوان برترین تیمار برای حفظ کیفیت و افزایش ماندگاری قارچ دکمه‌ای در طول دوره انباری در دمای 4 درجه‌ سانتی‌گراد پیشنهاد می‌گردد.

maintaining the quality and increasing shelf life of button mushroom by using essential oil of some medicinal plants in packaging containers

button mushroom (agaricus bisporus l.) is considered as valuable source of nutrients and a crop with medicinal characteristics due to its high amounts of vitamins, protein and bio-active compounds. the lack of cuticle layer in button mushroom has made it sensitive to microbial agents and browning disorder. due to high sensitivity rate of button mushroom to microbial corruption, different methods such as coating, modified atmosphere packaging and treatment with anti-microbial solutions are used to reduce corruption speed and post-harvest wastes. the essential oils of medicinal plants are part of plant secondary metabolites which have anti-microbial, anti-cancer and antioxidant characteristics and can eliminate reactive oxygen species in plant cells and tissues. the positive roles of essential oils of medicinal plants in increasing the maintainability of different crops such as apple, banana and button mushroom during cold storage have been proven in various studies. according to reports using essential oil of some medicinal plants such as cinnamomum zeylanicum, mentha pulegium and zataria multifloraat post-harvest stage can extend crops shelf-life and maintain their qualitative indices. the purpose of the current study was to evaluate the influence of using the essential oil of some medicinal plants in packaging containers on some of most important post-harvest characteristics of button mushroom.2. materials and methods: the current study was carried out at ilam university during 2022-2023. in this research, the influence of essential oil of some medicinal plants including thymus spicata, mentha piperita and satureja bachtiarica at different concentrations (0, 500 and 1000 ppm) on some qualitative indices of button mushroom such as tissue firmness, cap opening rate, radical scavenging activity, organoleptic properties and antioxidant enzymes activity was investigated during cold storage at 4 °c. the post-harvest characteristics were evaluated at three different storage durations including 0, 4 and 8 d after harvesting.3. results and discussion: according to obtained results, the weight loss increased and tissue firmness, total soluble solid content and total acidity decreased with increasing storage duration. all treatments could significantly reduce weight loss and maintain tissue firmness, total soluble solid content and total acidity of mushrooms except t. spicata treatment at 1000 ppm concentration. the recorded data on 8 d, showed that the highest h2o2 content and the lowest radical scavenging activity was related to t. spicata treatment and control while the mushrooms treated with s. bachtiarica at 1000 ppm concentration had the lowest h2o2 content and the highest radical scavenging activity. results demonstrated that cap opening remarkably decreased and tissue firmness and marketability of mushrooms maintained by using essential oils of s. bachtiarica at two concentrations of 500 and 1000 ppm and m. piperita at concentration of 500 ppm. results of organoleptic test indicated that using essential oil of s. bachtiarica and m. piperitaat concentration of 500 ppm led to enhance marketability and acceptability of mushrooms as well as improved their taste and odor. the lowest evaluated acceptability rate by panel members was related to mushrooms treated with essential oil of t. spicata and m. piperita due to change in their taste and appearance of brown spots. in this study, maintaining qualitative characteristics of button mushroom induced by treatment with essential oil of medicinal plants could be related to two main factors included anti-microbial and antioxidant characteristics of essential oils.