Effect of kefiran- guar gum-based edible coating infused with Murraya koenigii berry extract on quality of button mushroom (Agaricus bisporus) during postharvest storage

The impact of applying guar gum-kefiran coating in combination with Murraya koenigii berry extract (MKBE) was examined in this study. Edible coatings containing the abovementioned microbial polymer and ethanolic plant extract were used to preserve fresh white button mushrooms (Agaricus bisporus), which were then placed in a tray and stored at low temperature (4 ± 1 ℃, 85–90% relative humidity) for 8 days. After 0, 2, 4, 6, and 8 days of storage, the weight loss, shrinkage ratio, percent open caps, soluble solids concentration, and optical properties that reflect mushroom quality were evaluated. According to the findings, after 8 days of storage, the guar gum-kefiran (GKM 0) and guar gum-kefiran-MKBE 20% (GKM 20) treatments significantly (p < 0.05) reduced button mushroom weight loss, cap structure, and delayed cap opening while lowering weight loss by 55.4% and 60.81%, respectively, compared to control mushrooms. Additionally, the GKM 0 coated mushroom’s browning index was 23.5% lower than the control mushrooms. Overall, it was discovered that compared to the control, both coatings contributed to a higher retention of mushroom quality. Therefore, according to these findings, button mushrooms can be preserved in cold storage by using such edible coatings.