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Optimization of plasma-processed air(PPA)inactivation of Escherichia coli in button mushrooms for extending the shelf life by response surface methodology

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Plasma Science and Technology 2020年第6期22卷 128-136页

作者： Zitong ZHAO Xiangyou WANG Tingjun MA Yunjin SUN School of Agricultural Engineering and Food Science Shandong University of TechnologyZibo 255000People's Republic of China College of Food Science and Engineering Beijing University of AgricultureBeijing 102206People's Republic of China

The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(***)in button mushroom was *** surface methodology(RSM)was applied to optimize PPA treatments on the *** of button *** to the response surface analysis,the optimal treatment parameters were a treatment time of 12 min,treatment power of 90 W and flow rate of 1.2 l *** with verifying tests from the optimization exercise,the number of *** reduced by 5.27 log CFU/g at the determined optimum *** scanning electronic microscopy(SEM)micrography showed that the surface of the *** was significantly changed under the optimized PPA *** parameters of button mushrooms treated at the determined optimum conditions were compared with untreated samples during the storage for 12 d at 4°C?±?1°*** PPA treatment was found to be effective in inhibiting microbes and preserving postharvest quality in button mushrooms,and these results suggested PPA treatment may provide an alternative for the sterilization of foodborne and maintaining postharvest of fruits and vegetables.

关键词： plasma processed air(PPA) inactivation response surface methodology button mushrooms

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Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus)

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Food Bioscience 2023年第2期52卷 655-664页

作者： Kadavakollu Subrahmanyam Khalid Gul Rachna Sehrawat Farhana Mehraj Allai Department of Food Process Engineering National Institute of TechnologyRourkela769008OdishaIndia Department of Food Technology Islamic University of Science and TechnologyAwantipora192122Jammu&KashmirIndia

button mushrooms are perishable due to microbial spoilage and *** effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is *** were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 *** and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after *** DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,***-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day *** with high oxygen showed larger microbial reductions than the other two gas *** the end of storage,all in-package CP treated button mushrooms maintained significantly(pbutton mushrooms.

关键词： Cold plasma button mushrooms In-package cold plasma Quality retention Modified atmosphere packing

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