---

Background: Agaricus blazei mushrooms are one of the most important edible and therapeutic mushrooms, and they contain minerals, vitamins, and amino acids essential for the human body. This mushroom is used raw, dried, and in the form of pharmaceutical products. One of the most important processes after harvesting is drying in order to enhance the quality and the length of maintenance of the products. The aim of this study was to determine the most effective drying method in terms of the better maintenance of the nutritional and medicinal properties of this mushroom.Methods: In this study, the impact of return composting and vermicomposting in addition to the oven drying, microwave drying, and freeze-drying methods were evaluated on the antioxidant capacity, water absorption, and dietary fiber of the mushrooms. The present study was performed using a factorial and completely randomized design.Findings: According to the results, the maximum antioxidant capacity and dietary fiber amount were observed in the microwave method. However, the minimum antioxidant capacity was observed in the oven and return composting methods. The maximum water absorption was reached in the freeze-drying method with both composting methods, and the minimum water absorption was observed in the combination of the oven method and vermicomposting.Conclusion: These drying methods had different effects on the quality of Agaricus blazei mushroom. Therefore, based on the objective, nutritional properties, appearance, and economic efficiency, each of the mentioned methods can be used to increase the quality of Agaricus blazei mushrooms.

---

Background: Button mushroom gets rotten rapidly immediately after harvest and its color changes, due to lack of cuticle, high respiration rate, high humidity, and severe enzymatic activity. The aim of this study was to investigate the effect of essential oils of thyme and rosemary herbs on some qualitative characteristics of the button mushroom.Methods: This research was conducted in a completely randomized design with the aim of evaluating the effects of concentrations of 0, 2.5, 5.0, 7.5, and 10.0 μl/l of rosemary and thyme, and storage duration of 0, 5, 10, 15, and 20 days on the qualitative properties of the button mushroom including tissue stiffness, moisture of the fruiting body, browning index, and antioxidant capacity.Findings: With increasing the storage time, the moisture and texture stiffness decreased compared to those in control treatment. Evaluating the essential oil concentration, it was observed that the highest moisture content was obtained in the concentrations of 0 and 5.0 μl/l in 13.5% and 13% of essential oils, respectively; and the highest stiffness was obtained at concentrations of 7.5, 5.0, 10.0, and 2.5 μl/l of thyme essential oil as 10.95%, 10.52%, 9.90%, and 9.87%, respectively. The highest rate of antioxidants was observed at 0, 5 and 10 days in the range of 60%-75%. Moreover, increasing the storage time compared to the day of zero, a significant increase was found in the browning index.Conclusion: Using the essential oils based on the type, concentration, and storage time of the product showed different results on the qualitative properties of the button mushrooms; the suitable concentrations can be selected based on the objective. According to the results, it seems that the concentration of 5 μl/l of thyme essential oil is a suitable treatment to maintain the qualitative properties of the fruiting body of button mushroom during the storage period.

---

Background: Agaricus bisporus has the highest production in the world due to its unique flavor and valuable nutritional properties. Due to lack of cuticle, high respiration rate, high humidity, and intense enzymatic activity, they rapidly decay and their discoloration begins immediately after harvest.
Methods: The present study was conducted in a completely randomized design with 5 treatments including control, chitosan 2%, chitosan + cinnamon essential oil (2%), chitosan + Persian hogweed essential oil (200 ppm), and chitosan + cinnamon essential oil + Persian hogweed essential oil with 3 replications, and qualitative and biochemical characteristics of Agaricus bisporus on days 0, 7, 14, and 21 were evaluated.
Findings: The highest amount of flavonoids was obtained 7 days after storage under the treatment of chitosan + Persian hogweed essential oil. The highest antioxidant capacity was observed in the control treatment 21 days after storage. 7 days after storage, the moisture content under the treatment of chitosan + Persian hogweed essential oil and chitosan + cinnamon essential oil and also 14 days after storage in the treatment of chitosan + Persian hogweed essential oil showed a significant increase compared to the control treatment. The highest browning index was obtained 14 days after storage in chitosan and chitosan + Persian hogweed + cinnamon treatments. The highest tissue firmness was observed on day 0 after storage in the control treatment and the lowest amount of firmness was observed on day 21 after storage in control, chitosan, and chitosan + Persian hogweed + cinnamon treatments.
Conclusion: The investigated treatments showed different results on biochemical properties and postharvest shelf life of Agaricus bisporus. In general, cinnamon and Persian hogweed essential oils combined with chitosan have been individually effective on qualitative properties of Agaricus bisporus over shelf life.

---

Background: The use of edible coatings and essential oils is important due to their biodegradability, shelf life, and quality characteristics of harvested products.
Methods: The present study was conducted in the form of a completely randomized design with 6 treatments including control, chitosan (2%), sumac extract (4%), cumin essential oil (5 μl), chitosan + sumac extract, and chitosan + cumin essential oil in 3 replications and qualitative characteristics of Agaricus bisporus mushroom were evaluated on days 0, 7, 14, and 21 of storage.
Findings: The highest tissue stiffness and antioxidant capacity was observed on the day 21 in cumin essential oil and control treatments, respectively. Malondialdehyde (MDA) increased with the increase of storage time from day 0 to day 21. The highest activity of polyphenol oxidase was obtained on the day 7 in the treatment of cumin essence. On the days 7, 14, and 21, the treatment with cumin essential oil and sumac extract showed the highest weight loss. The highest L^* color index was observed on day 0 in the control treatment and the highest a^* color index was observed on day 7 in chitosan and chitosan + sumac extract treatments. Under the treatment of chitosan on days 14 and 21 and chitosan + cumin essence on day 14, the lowest b^* color index was observed. The highest browning index was observed on days 7, 14, and 21 in chitosan + sumac extract, chitosan + cumin essence, and chitosan treatments.
Conclusion: The research treatments showed different results on the qualitative characteristics and shelf life of Agaricus bisporus mushroom. Cumin essential oil and sumac extract alone and in combination with chitosan during the storage period had an effect on the quality characteristics of Agaricus bisporus mushroom.