Effect of plasma activated water on the postharvest quality of button   mushrooms, Agaricus bisporus

doi:10.1016/j.foodchem.2015.10.144

CORC > 北京大学 > 工学院

	Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus
	Xu, Yingyin ; Tian, Ying ; Ma, Ruonan ; Liu, Qinghong ; Zhang, Jue
刊名	FOOD CHEMISTRY
	2016
关键词	Agaricus bisporus Plasma activated water (PAW) soaking Fresh-keeping Antibacterial ability Biological properties ATMOSPHERIC-PRESSURE PLASMA FRESH SLICED MUSHROOMS SHELF-LIFE IN-VITRO GUM FILM STORAGE INACTIVATION ULTRASTRUCTURE APPLES WINDOW
DOI	10.1016/j.foodchem.2015.10.144
英文摘要	Non-thermal plasma is a new approach to improving microbiological safety while maintaining the sensory attributes of the treated foods. Recent research has reported that plasma activated water (PAW) can also efficiently inactivate a wide variety of microorganisms. This study invested the effects of plasma-activated water soaking on the postharvest preservation of button mushrooms (Agaricus bisporus) over seven days of storage at 20 degrees C. Plasma activated water reduced the microbial counts by 1.5 log and 0.5 log for bacteria and fungi during storage, respectively. Furthermore, the corresponding physicochemical and biological properties were assessed between plasma activated water soaking groups and control groups. The results for firmness, respiration rate and relative electrical conductivity suggested that plasma activated water soaking can delay mushroom softening. Meanwhile, no significant change was observed in the color, pH, or antioxidant properties of A. bisporus treated with plasma activated water. Thus, plasma activated water soaking is a promising method for postharvest fresh-keeping of A. bisporus. (C) 2015 Elsevier Ltd. All rights reserved.; Modern Agricultural Industry Technology System Beijing Innovation Team (Edible Mushroom); Peking University Biomed-X Foundation; SCI(E); EI; PubMed; ARTICLE; yyxu@cau.edu.cn; tianying0807@163.com; mrn19890324@aliyun.com; qhliu@cau.edu.cn; zhangjue@pku.edu.cn; Pt A; 436-444; 197
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/416443]
专题	工学院
推荐引用方式 GB/T 7714	Xu, Yingyin,Tian, Ying,Ma, Ruonan,et al. Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus[J]. FOOD CHEMISTRY,2016.
APA	Xu, Yingyin,Tian, Ying,Ma, Ruonan,Liu, Qinghong,&Zhang, Jue.(2016).Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus.FOOD CHEMISTRY.
MLA	Xu, Yingyin,et al."Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus".FOOD CHEMISTRY (2016).