The effect of melatonin and gelatin applications on end harvestphysiology in mushrooms (Agaricus campestris)

This study aimed to investigate the effects of melatonin and gelatin applications on post-harvest physiological changes in chestnut mushrooms (Agaricus campestris). The research was conducted using chestnut mushrooms grown at the Mushroom Research and Application Center of Van Yüzüncü Yıl University. The harvested mushrooms were divided into four groups and subjected to the following treatments, respectively: control, 0.5 mM melatonin, 1% gelatin, and a combination of 0.5 mM melatonin and 1% gelatin. After the treatments, the mushrooms were analyzed at regular intervals (on days 4, 8, 12, and 16) in cold storage. The analyses included weight loss, color changes, respiration rate, organic acid content, and phenolic compound content. The lowest weight loss was observed in the gelatin group, while the highest weight loss was found in the control group. In color analysis, the L* (brightness), a* (redness), and b* (yellowness) values, as well as chroma and hue angle values, were evaluated. It was determined that melatonin treatment significantly slowed down the respiration rate. In the organic acid analyses, the contents of oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and tartaric acid were measured. The changes in the values of phenolic compounds such as protocatechuic acid, rutin, gallic acid, and chlorogenic acid during the storage period were analyzed. The results showed that melatonin and gelatin applications were effective in preserving phenolic compounds and preventing quality loss in mushrooms. Melatonin and gelatin treatments enhanced the mushrooms' ability to cope with stress, ensuring the synthesis and preservation of phenolic compounds. In conclusion, melatonin and gelatin applications had positive effects on the post-harvest physiology of chestnut mushrooms. These applications can potentially be used to extend the shelf life and reduce quality losses in mushrooms.