Application of electrolyzed water for improving postharvest quality of mushroom


ADAY M. S.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.68, ss.44-51, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 68
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2015.12.014
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.44-51

Özet

This paper focused on the effectiveness of electrolyzed water (EW) at different concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on the quality of mushroom. In order to understand the effect of EW on mushrooms, gas composition inside packages, weight loss, pH, whiteness and browning index, texture profile analysis (TPA), cap development, electrolyte leakage and FF-NIR analysis were performed during the twelve days of storage at 4 degrees C. Samples washed with 25 and 50 mg/L EW consumed O-2 lower than the other treatments. Mushrooms treated with 25 mg/L EW had a significantly lower electrolyte leakage values than untreated and 5 mg/L treated mushrooms. Mushrooms treated with 25 mg/L EW had the highest whiteness index and lowest browning index. EW treatments at the concentrations of 25 and 50 mg/L maintained the textural parameters and slowed down the weight loss better than other treatments. FT-NIR analysis supported the results obtained by weight loss and electrolyte leakage. In conclusion, the results of this research support the idea that combined use of EW treatment and passive modified atmosphere packaging can be used to extend the shelf life of mushrooms. (C) 2015 Elsevier Ltd. All rights reserved.