Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage

被引：111
|
作者：
Lagnika, Camel [1 ]
Zhang, Min [1 ]
Mothibe, Kebitsamang Joseph [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214036, Peoples R China
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 2013年 / 82卷
关键词：
High pressure argon; Ultrasound; NMR; White mushroom; Shelf life; Storage; SHELF-LIFE; OSMOTIC DEHYDRATION; HYDROGEN-PEROXIDE; CITRIC-ACID; WATER; RELAXATION; ENZYMES; INACTIVATION; TEMPERATURE; HUMIDITY;
D O I：
10.1016/j.postharvbio.2013.03.006
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Effects of high pressure argon (H), ultrasound (U) and their combination treatments (UH) on physicochemical characteristics of white mushrooms were studied during 9 d of postharvest storage at 4 degrees C. H treated samples exhibited the smallest weight loss and respiration rate compared to all other samples. Mass losses after 9d of storage were 3.01%, 5.09%, 5.39% and 9.59% for H, UH, U and untreated mushrooms, respectively. Furthermore, U treated samples showed lower polyphenol oxidase activity (PPO, E.C. 1.14.18.1) during storage while UH treated samples showed a slight increase in antioxidant capacity during storage and also experienced reduced mass loss and respiration rate. In addition, treated samples were effective in retaining mushrooms colour changes compared to control. Physico-chemical properties of differently treated mushrooms (UH, H and U) stored at 4 degrees C were significantly different (p<0.05) from control. (C) 2013 Elsevier B.V. All rights reserved.
引用
收藏
页码：87 / 94
页数：8
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