Effects of post-harvest putresin, salicylic acid, citric acid and methyl jasmonate on storage time and quality in mushroom (Pleurotus ostreatus)

This study was carried out to determine the effects of putrescine, salicylic acid, citric acid and methyl jasmonate applications at different doses (0.5, 1 and 2 mM) after harvest on quality properties, storage time and nutrient content in Pleurotus ostreatus mushroom species. A total of 13 different applications were examined in the study, and the necessary measurements and analyzes (on the 7th and 14th days) were made on the mushrooms kept at 4 °C for 14 days. As a result of the research, it was determined that the quality characteristics changed significantly depending on the post-harvest applications and storage times. With the increase of storage time, weight loss, pH value, phosphorus, iron and zinc contents increased, while the amount of dry matter decreased. In general, it has been determined that the applications examined in the study have positive effects on reducing post-harvest quality losses. Among the post-harvest applications, citric acid and methyl jasmonate applications were found to be more effective. It was concluded that 0.5 mM methyl jasmonate (application no. 11) and 0.5, 1 and 2 mM citric acid (applications no. 8, 9 and 10) can be suggested as an alternative application method to reduce post-harvest quality losses.