en تخصصي Special Original article Original article <p><font face="times new roman,times,serif" size="2"><strong>Background:</strong> White button mushroom (<em>Agaricus bisporus</em>) is a sensitive agricultural crop whose antioxidant properties are decreased during postharvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (<em>Agaricus bisporus</em>) was investigated. </font></p> <p><font face="times new roman,times,serif" size="2"><strong>Methods:</strong> Fresh mushrooms soaked in chilled citric acid solution at different concentrations (1%, 3% and 5% w/v) for 10 min were categorized as treatment groups and those dipped in chilled distilled water were considered as control. Bioactive components and antioxidant properties of sliced button mushroom were assessed on each designated day (every 5 days up to 15 days) of storage using chemical evaluations including total phenolics, chelating power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as well as assessment of reducing power. The significance of differences among treatments was determined by one-way analysis of variance (ANOVA) and Tukey tests using Sigma Stat software (version 2.03). </font></p> <p><font face="times new roman,times,serif" size="2"><strong>Results:</strong> Incorporation of 3% w/v citric acid treatment effectively maintained bioactive components and antioxidant properties [with 4.89 mg/g, 304.31 &mu;g/ml (EC50) and 1.69 mg/ml (EC50) in total phenolic, DPPH and reducing power assays, respectively] at higher levels compared to control [with 3.12 mg/g, 420.42 &mu;g/ml (EC50) and 2.23 mg/ml (EC50) in the mentioned evaluations] at the last day of the experiment (<em>p</em><0.05). No significant difference was observed between 3% and 5% w/v citric acid solution treated samples (<em>p</em>>0.05). </font></p> <p><font face="times new roman,times,serif" size="2"><strong>Conclusion:</strong> These results showed that dipping in citric acid solution prior to storage can maintain bioactive components and antioxidant properties of sliced button mushrooms during storage. </font></p> Citric Acid, Agaricales, Antioxidants 20 25 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-53&slc_lang=en&sid=1 A. Jebelli Javan jebellija@profs.semnan.ac.ir Yes Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran A. Nikmanesh No Department of Food Sciences and Technology, Faculty of Agriculture, Islamic Azad University, Damghan Branch, Damghan, Iran K. Keykhosravy No Faculty of Veterinary Medicine, Semnan University, Semnan, Iran S. Maftoon No Department of Food Sciences and Technology, Faculty of Agriculture, Islamic Azad University, Damghan Branch, Damghan, Iran M. Amin Zare No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran M. Bayani No Faculty of Veterinary Medicine, Semnan University, Semnan, Iran M. Parsaiemehr No Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran M. Raeisi No Department of Public Health, Golestan University of Medical Sciences, Gorgan, Iran