Optimisation of sericin-based edible coating to extend the shelf-life of Agaricus bisporus

Jeyanth Allwin, S. I. and James, Alka and Reginold Jebitta, S. and Kalusuraman, G. and Suthendran, K. and Thirumalai Kumaran, S. (2026) Optimisation of sericin-based edible coating to extend the shelf-life of Agaricus bisporus. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (1). pp. 99-112. ISSN 0139-3006

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Abstract

Button mushroom ( Agaricus bisporus ) is known for its pleasant flavour and nutritional benefits, making it one of the most widely enjoyed mushroom species. To prevent the decline in quality of button mushrooms after harvest, this study focused on developing a sericin-based edible coating to extend their shelf life. Several parameters - including weight loss, moisture barrier properties, colour, total soluble solids, shrinkage ratio, microbial plate count, firmness, open-cap percentage, and sensory attribute - were analysed at regular intervals in coated samples and compared with uncoated button mushrooms over an eight-day storage period at 20 ± 1 °C. The findings demonstrate the possibility of sericin as a sustainable and entirely natural method for enhancing the longevity and quality of this widely used edible fungus.

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