White Button Mushroom Storage in Trays with Cinnamaldehyde Sachets

Abstract

White button mushrooms (Agaricus bisporus) were stored for up to 13 days at 7°C with microcapsules containing cinnamaldehyde. Along the storage period, samples were retrieved to determine respiration rates, fresh weight losses, pileus firmness and color, stem length, cap opening and total phenolic content. On the last day of storage, the mushrooms stored with cinnamaldehyde sachets presented the lowest percentage of fresh weight losses, had higher firmness and the stem length elongation and cap opening were also reduced in comparison to the control mushrooms stored without the cinnamaldehyde sachets. The mushrooms treated with cinnamaldehyde until the seventh day of storage had the lowest pileus browning index, accumulated the highest total phenolic content and the respiration rates were the lowest. Adding cinnamaldehyde microcapsules to white button mushroom storage trays lengthened mushroom shelf life and maintained the quality, evidencing the potential benefits of cinnamaldehyde for mushroom storage.

Keywords: Agaricus bisporus; Cinnamon Essential Oil; Ionic Gelation; Sodium Alginate Spheres

Citation

Luíza Schultz A, Venzke Klug T, João Bender R. White Button Mushroom Storage in Trays with Cinnamaldehyde Sachets. WebLog J Nutr Food Sci. wjnfs.2026.j1705. https://doi.org/10.5281/zenodo.23608080