Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.

The use of different bacteria that increase yield and quality in plant production has become common since the 1990s. However, effects of plant growth promoting rhizobacterial (PGPR) treatments during the cultivation period of white button mushroom on quality during marketing duration are not known exactly. This study was carried out to determine the effects of different PGPRs in compost medium on mushroom yield and quality. For this reason, Azospillum lipoferum, Bacillus megaterium, Frateuria aurantia and Thiobacillus thiooxidans, for promoting nitrogen, phosphorus, potassium and sulfur transport, respectively, were applied at a 3 mL per m² concentration on the 12th day of the spawn run period. Control groups were treated with only water. Azospillum lipoferum increased yield at a rate of 33.3% by enhancing mushroom number per unit area. Shelf life characteristics were observed in mushrooms after storage at 1 °C and at 20 ± 1 °C for 2 days. Bacillus megaterium, Frateuria aurantia and Thiobacillus thiooxidans treatments decreased weight loss and loss in cap firmness, total phenolic compounds and antioxidant capacity during shelf life. However, Azospillum lipoferum for increased yield and Frateuria aurantia and Bacillus megaterium for maintaining postharvest quality were promising treatments during shelf life.

The study was conducted to test whether radicle emergence (RE) would correlate with the storage potential of ten seed lots of watermelon (Citrullus lanatus (Thunb.) Matsum. and Nakai) hybrid cultivars (>98% normal germination). The RE test was performed by frequent counting radicle emergence (2 mm) percentage between 34 h and 60 h after germination was set up at 25 °C in the dark. Seed longevity was hermetically determined by artificial storage of seeds (air and waterproof) at 17 ± 0.3% of seed moisture and at 35 ± 2 °C over 63 days. Twelve seed samples were taken out during aging, and seed survival curves were constructed based on normal germination percentages conducted at 25 °C for seven days in the dark. The seed longevity criterion was P₅₀ (time for the germination to fall to 50%), which was determined through probit analysis by using survival curves. Correlation analysis showed that RE counts at 42 h during germination were highly correlated (p < 0.01) with initial seed quality, Ki (r = 0.7538), and the half-viability period, P₅₀ (r = 0.7936). Pre-storage normal germination percentages of seed lots were not related to longevity. Results showed that the RE vigor test has the potential to predict longevity in highly germinating hybrid watermelon seed lots.