Effect of cress seeds mucilage on shelf life of Button Mushroom

The Effect of edible coating cress seeds mucilage on physicochemical properties of white button mushroom were studied during the 16 days . For this purpose, firstly, the gum was extracted, purified, and dried. Then fresh mushrooms were coated with solutions 0.2%, 0.4% and 0.6% w/v of the cress gum. Weight loss, texture firmness, total phenols, total soluble solids (TSS) and color changes were determined. The results showed that concentration of 0.6% the cress gum significantly prevents changes the weight and content of phenolic compounds. Treatments of coated with concentration of 0.2% the cress gum had the highest lighting levels, although all prepared by coating, based on L*, a*, & b* comparisons were effective in maintaining color button mushrooms. Also between different concentration of coating, there was no significant difference to maintain texture and TSS at the end of the sixteenth day. But the difference compared with the controls was significant at the 5% level.