Application of electrolyzed water for improving postharvest quality of mushroom

https://doi.org/10.1016/j.lwt.2015.12.014Get rights and content

Highlights

  • 25 mg/L treated mushrooms had the highest whiteness index and lowest browning index.

  • 25 and 50 mg/L EW treatments delayed the loss of texture and weight.

  • EW treatment did not show any detrimental effect on mushrooms.

Abstract

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 FT-NIR analysis were performed during the twelve days of storage at 4 °C. Samples washed with 25 and 50 mg/L EW consumed O2 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.

Introduction

Button mushroom (Agaricus bisporus) is one of the most common and widely consumed edible mushroom type due to their functional properties (Guan, Fan, & Yan, 2013). However, mushrooms lose their quality quickly after harvest in 1–3 days at ambient temperature (Oliveira, Sousa-Gallagher, Mahajan, & Teixeira, 2012a) because of their thin epidermal structure, high respiration rate, high moisture content (Mahajan, Oliveira, & Macedo, 2008) and high tyrosinase activity (Taghizadeh, Gowen, Ward, & O'Donnell, 2010). The critical quality indicators include browning, softening, (Yurttas, Moreira, & Castell-Perez, 2014) cap development, weight loss (Kim, Ko, Lee, Park, & Hanna, 2006) and free of mold growth (Mohapatra, Bira, Frias, Kerry, & Rodrigues, 2011). Therefore, different methods were reported such as electron-beam irradiation, (Mami, Peyvast, Ziaie, Ghasemnezhad, & Salmanpour, 2014) packaging with different films, (Taghizadeh et al., 2010) active papers with cinnamon oil, (Echegoyen & Nerín, 2015) modified atmosphere packaging, (Kim et al., 2006) washing with hydrogen peroxide (Sapers, Miller, Choi, & Cooke, 1999) and ozone (Yuk, Yoo, Yoon, Marshall, & Oh, 2007) to retain freshness of mushroom during shipping and marketing.

Electrolyzed water (EW) is a promising disinfectant which is generated by electrolysis of a salt solution (Vázquez-Sánchez, Cabo, & Rodríguez-Herrera, 2014). In contrast with other disinfectants, EW is not corrosive to organic materials and it reverts to ordinary water when diluted with tap water (Jemni et al., 2014). The effectiveness of EW depends on free available chlorine, presence of chlorine species and oxidation reduction potential (Al-Haq, Sugiyama, & Isobe, 2005). The use of EW on fresh produce has been officially approved by Japan and USA at a maximum 200 mg/L of free available chlorine (Lee et al., 2014). Previous studies have shown the effectiveness of EW on carrot, (Abadias, Usall, Oliveira, Alegre, & Viñas, 2008) spinach, (Guentzel, Liang Lam, Callan, Emmons, & Dunham, 2008) cabbage, (Koide, Takeda, Shi, Shono, & Atungulu, 2009) and broccoli (Martínez-Hernández et al., 2015).

Until now, EW has only been applied to the oyster mushroom (Pleurotus ostreatus) on the basis of microbiological point of view (Ding, Rahman, & Oh, 2011). Therefore this paper focused on white button mushroom (Agaricus bisporus) in order to determine the combined effect of passive modified atmosphere and electrolyzed water during cold storage.

Section snippets

Materials

White button mushrooms (Agaricus bisporus) were purchased from a farm in Canakkale, Turkey and transported to the food engineering laboratory within 2 h. Subsequently, samples were sorted for similar size, maturity and color. Extremely large or small and damaged mushrooms were discarded. Then, mushrooms were divided into five groups. The first group was washed with water as an untreated and second, third, fourth and fifth group of samples were washed with electrolyzed water at concentrations of

Gas composition inside package

Fresh produces are living structures and their respiration and transpiration processes continue after harvest depend on the food reserves and gases available (Sandhya, 2010). Respiration that affects the shelf life of products, is directly related to the amount of CO2 produced and O2 consumed inside the package (Singh, Langowski, Wani, & Saengerlaub, 2010). Fig. 1A shows that there has been a sharp decline regarding the amount of O2 content inside package for all groups during the first 2 days

Conclusions

This study set out to determine the effectiveness of electrolyzed water on mushroom shelf life. This research has shown that EW at the concentrations of 25 mg/L and 50 mg/L maintained the quality of mushrooms better than other treatments. The second finding was EW treatment did not show any detrimental effect on mushrooms even at high concentration (100 mg/L) compared to untreated samples. Interestingly, lower values of cap development were observed in the untreated samples and samples treated

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