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

Effects of high pressure argon (H), ultrasound (U) and their combination treatments (UH) on physico-chemical characteristics of white mushrooms were studied during 9 d of postharvest storage at 4 °C. H treated samples exhibited the smallest weight loss and respiration rate compared to all other samples. Mass losses after 9 d 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 °C were significantly different (p < 0.05) from control.

[1]  Shaojin Wang,et al.  Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage , 2012 .

[2]  G. González-Aguilar,et al.  Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. , 2007, Journal of food science.

[3]  F. Vergeldt,et al.  [Analysis of diffusion and relaxation behavior of water in apple parenchymal cells]. , 2007, Biofizika.

[4]  S. Condón,et al.  Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication , 1994 .

[5]  Fernanda A. R. Oliveira,et al.  Effect of temperature and humidity on the transpiration rate of the whole mushrooms , 2008 .

[6]  John Irven,et al.  A comparative study of effects of nitrogen and argon on tyrosinase and malic dehydrogenase activities , 2001 .

[7]  Colm P. O'Donnell,et al.  Effect of ultrasonic processing on food enzymes of industrial importance , 2010 .

[8]  W. Powrie,et al.  Enzyme-Catalyzed Reactions as Influenced by Inert Gases at High Pressures , 1969 .

[9]  Dietrich Knorr,et al.  Applications and potential of ultrasonics in food processing , 2004 .

[10]  Jiménez-Colmenero Francisco,et al.  Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage , 2010 .

[11]  Yasuhisa Seo,et al.  Concentration of liquid foods by the use of gas hydrate , 2001 .

[12]  Z. Min.  Effects of Inert Gases on Enzyme Activity and Inspiration of Cucumber , 2005 .

[13]  H. Van As,et al.  Probing water compartments and membrane permeability in plant cells by H NMR relaxation measurements. , 1992, Biophysical journal.

[14]  Yoshinori Kawagoe,et al.  125. In situ observation of xenon hydrate formation in onion tissue by using NMR and powder X-ray diffraction measurement , 2009 .

[15]  Shaojin Wang,et al.  Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases , 2008 .

[16]  F. A. Fernandes,et al.  Optimization of osmotic dehydration of bananas followed by air-drying , 2006 .

[17]  A. Starzyńska,et al.  Physiological changes in the antioxidant system of broccoli flower buds senescing during short-term storage, related to temperature and packaging , 2003 .

[18]  S. Rodrigues,et al.  EFFECT OF OSMOTIC DEHYDRATION AND ULTRASOUND PRE-TREATMENT ON CELL STRUCTURE: MELON DEHYDRATION , 2008 .

[19]  B. Hills,et al.  The influence of chemical and diffusive exchange on water proton transverse relaxation in plant tissues. , 1990, Magnetic resonance imaging.

[20]  Eiko Arai,et al.  A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High-pressure Sterilization , 1991 .

[21]  S. Porretta,et al.  Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice , 1995 .

[22]  Brian P. Hills,et al.  NMR studies of changes in subcellular water compartmentation in parenchyma apple tissue during drying and freezing , 1997 .

[23]  V. L. Singleton,et al.  Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.

[24]  V. Piironen,et al.  Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. , 2001, Journal of agricultural and food chemistry.

[25]  Stanley J. Kays,et al.  Preharvest factors affecting appearance , 1999 .

[26]  M. T. Lafuente,et al.  Antioxidant enzymes activities and rindstaining in ‘Navelina’ oranges as affected by storage relative humidity and ethylene conditioning , 2004 .

[27]  M. Villamiel,et al.  Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. , 2000, Journal of agricultural and food chemistry.

[28]  P. Baptista,et al.  Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays , 2008 .

[29]  Y. Makogon.  Natural gas hydrates – A promising source of energy , 2010 .

[30]  Min Zhang,et al.  Preservation of strawberries by modified atmosphere packages with other treatments , 2006 .

[31]  D. Torreggiani,et al.  INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE , 1993 .

[32]  A. Vercet,et al.  Inactivation of Heat-Resistant Lipase and Protease from Pseudomonas fluorescens by Manothermosonication , 1997 .

[33]  J. D. Wagner,et al.  Soy protein versus soy phytoestrogens in the prevention of diet-induced coronary artery atherosclerosis of male cynomolgus monkeys. , 1997, Arteriosclerosis, thrombosis, and vascular biology.

[34]  E. H. Garrett,et al.  Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce , 2003 .

[35]  F. C. Miller,et al.  Enzymatic Browning Control in Minimally Processed Mushrooms , 1994 .

[36]  Brian P. Hills,et al.  Two-dimensional NMR relaxation studies of apple quality , 2008 .

[37]  A. Karim,et al.  Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents , 2009 .

[38]  G. Barbosa‐Cánovas,et al.  Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree , 1998 .

[39]  Maja Musse,et al.  NMR Study of Water Distribution inside Tomato Cells: Effects of Water Stress , 2010 .

[40]  M Fukushima,et al.  Hepatic LDL receptor mRNA in rats is increased by dietary mushroom (Agaricus bisporus) fiber and sugar beet fiber. , 2000, The Journal of nutrition.

[41]  G. M. Sapers,et al.  Shelf-Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning Inhibitors , 2001 .

[42]  R. Verrall,et al.  The effect of ultrasound on water in the presence of dissolved gases , 1976 .

[43]  D. O'beirne,et al.  Effects of washing treatment on microbial and sensory quality of modified atmosphere (MA) packaged fresh sliced mushroom (Agaricus bisporus) , 2008 .

[44]  F. J. Corpas,et al.  The activated oxygen role of peroxisomes in senescence , 1998, Plant physiology.

[45]  Y. Çelik,et al.  BENEFIT/COST ANALYSIS OF MUSHROOM PRODUCTION FOR DIVERSIFICATION OF INCOME IN DEVELOPING COUNTRIES , 2009 .

[46]  S. Rodrigues,et al.  Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration , 2009 .

[47]  Ronan Gormley,et al.  Post-harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms , 2000 .

[48]  Ali Abas Wani,et al.  Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review. , 2010, Journal of the science of food and agriculture.

[49]  S. Oshita.  Relaxation Time of Protons in Intracellular Water of Broccoli , 1999 .

[50]  H. T. Edzes,et al.  Quantitative 1H-NMR imaging of water in white button mushrooms (Agaricus bisporus). , 1997, Magnetic resonance imaging.

[51]  M. Di Matteo,et al.  High pressure stabilization of orange juice : Evaluation of the effects of process conditions , 1996 .