Application of UV-C Irradiation on Quality and Textural Properties of Button Mushrooms
The effect of 1.0 kJ/m2 Ultraviolet-C (UV-C) light on pH, weight loss, color, and firmness of button mushroom (Agaricus bisporus) tissues during 21-days storage at 4 ºC was studied. UV-C irradiation enhanced pH, weight, color parameters, and firmness of mushroom during storage compared to control treatment. However, application of 1.0 kJ/m2 UV-C treatment could effectively induce the increase of weight loss, firmness, and pH to 14.53%, 49.82%, and 10.39%, respectively. These results suggest that the application of UV-C irradiation could be an effective method to maintain the postharvest quality of mushrooms.
[1] W., Guan, X., Fan and R., Yan. Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms. Food Control, 34(2), 554-559, 2013.
[2] F., Oliveira, M. J., Sousa-Gallagher, P.V., Mahajan and J.A., Teixeira. Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. Journal of Food Engineering, 111(2), 466-473, 2012a.
[3] M., Taghizadeh, A., Gowen, P., Ward and C.P,O' Donnell. Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films. Innovative Food Science & Emerging Technologies, 11(3), 423-431, 2010.
[4] Z.S., Yurttas, R.G., Moreira and E., Castell-Perez. Combined vacuum impregnation and electron-beam irradiation treatment to extend the storage life of sliced white button mushrooms (Agaricus bisporus). Journal of Food Science, 79(1), 39-46, 2014.
[5] D., Mohapatra, Z.M., Bira, J.M., Frias, J.P., Kerry, and F.A., Rodrigues. Probabilistic shelf life assessment of white button mushrooms through sensorial properties analysis. LWT - Food Science and Technology, 44(6), 1443-1448, 2011.
[6] L.H., Li, J.C., Deng, H.R., Deng, Z.L., Liu and X. L., Li. Preparation, characterization and antimicrobial activities of chitosan/Ag/ZnO blend films. Chemical Engineering, 160(1), 378–382, 2010.
[7] T.J., Jiang, M.M., Jahangir, Z., Jiang, X., Lu, T.J., Ying. Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinusedodes) mushrooms during storage. Postharvest Biol. Technol. 56, 209–215, 2010.
[8] M.H., Park and J.G., Kim. Low-dose UV-C irradiation reduces the microbial population and preserves antioxidant levels in peeled garlic (Allium sativum L.) during storage. Postharvest Biol. Technol. 100, 109–112, 2015.
[9] W.Q., Guan, X.T., Fan, R.X., Yan. Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms. Postharvest Biol. Technol. 64, 119–125, 2012.
[10] R.R., Simon, J.F., Borzelleca, H.F., DeLuca and C.M., Weaver. Safety assessment of the post-harvest treatment of button mushrooms (Agaricus bisporus) using ultraviolet light. Food Chem. Toxicol. 56, 278–289, 2013.
[11] M.R., Yousefi and A. M., Razdari. Irradiation and its Potential to Food Preservation. International J Adv Bio Biomed Res, 3(1), 51-4, 2015.
[12] M.S., Aday and C., Caner. The applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries. Packaging Technology and Science 24, 123–136, 2011.
[13] N.B., Borchert, M.C., Cruz-Romero, P.V., Mahajan, M., Ren, D.B., Papkovsky and J.P., Kerry. Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters. Food Packaging and Shelf Life, 2(1), 17-29, 2014.
[14] N.P., Mahalik and A.N., Nambiar. Trends in food packaging and manufacturing systems and technology. Trends in Food Science and Technology, 21(3), 117–128, 2010.
[15] F., Oliveira, M.J., Sousa-Gallagher, P.V., Mahajan, and J.A., Teixeira. Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms. Journal of Food Engineering, 108(4), 507-514,2012.
[16] A.A., Freitas, A.M., Detoni, E., Clemente, C.C., Oliveira. Determinação de resveratrol e características químicas em sucos de uvas produzidas em sistemas orgânico e convencional. Rev. Ceres. 57, 001–005, 2010.
[17] A., Tiecher, L.A., De-Paula, F.C., Chaves and C.V., Rombaldi. UV-C effect on ethylene: polyamines and the regulation of tomato fruit ripening. Postharvest Biol. Technol. 86, 230–239, 2013.
[18] G.E., Anthon and D.M., Barrett. Modified method for the determination of pyruvic acid with dinitrophenyl hydrazine in the assessment of onion pungency. Journal of the Science of Food and Agriculture, 83: 1210-1213, 2003.
[19] G.H., Zhou, X. L., Xu and Y., Liu. Preservation technologies for fresh meat—A review. Meat Science, 86, 119–120, 2010.
[20] J., Pan, A.R., Vicente, G.A., Martinez, A.R., Chaves and P.M., Civello. Combined use ofUV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. J. Sci. Food Agric. 84, 1831–1838, 2004.
[21] M.A., Pombo, M.C., Dotto, G.A., Martinez and P.M., Civello. UV-C irradiation delays strawberry fruit softening and modifies the expression of genes involved in cellwall degradation. Postharvest Biol. Technol. 51, 141–148, 2009.
[1] W., Guan, X., Fan and R., Yan. Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms. Food Control, 34(2), 554-559, 2013.
[2] F., Oliveira, M. J., Sousa-Gallagher, P.V., Mahajan and J.A., Teixeira. Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. Journal of Food Engineering, 111(2), 466-473, 2012a.
[3] M., Taghizadeh, A., Gowen, P., Ward and C.P,O' Donnell. Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films. Innovative Food Science & Emerging Technologies, 11(3), 423-431, 2010.
[4] Z.S., Yurttas, R.G., Moreira and E., Castell-Perez. Combined vacuum impregnation and electron-beam irradiation treatment to extend the storage life of sliced white button mushrooms (Agaricus bisporus). Journal of Food Science, 79(1), 39-46, 2014.
[5] D., Mohapatra, Z.M., Bira, J.M., Frias, J.P., Kerry, and F.A., Rodrigues. Probabilistic shelf life assessment of white button mushrooms through sensorial properties analysis. LWT - Food Science and Technology, 44(6), 1443-1448, 2011.
[6] L.H., Li, J.C., Deng, H.R., Deng, Z.L., Liu and X. L., Li. Preparation, characterization and antimicrobial activities of chitosan/Ag/ZnO blend films. Chemical Engineering, 160(1), 378–382, 2010.
[7] T.J., Jiang, M.M., Jahangir, Z., Jiang, X., Lu, T.J., Ying. Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinusedodes) mushrooms during storage. Postharvest Biol. Technol. 56, 209–215, 2010.
[8] M.H., Park and J.G., Kim. Low-dose UV-C irradiation reduces the microbial population and preserves antioxidant levels in peeled garlic (Allium sativum L.) during storage. Postharvest Biol. Technol. 100, 109–112, 2015.
[9] W.Q., Guan, X.T., Fan, R.X., Yan. Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms. Postharvest Biol. Technol. 64, 119–125, 2012.
[10] R.R., Simon, J.F., Borzelleca, H.F., DeLuca and C.M., Weaver. Safety assessment of the post-harvest treatment of button mushrooms (Agaricus bisporus) using ultraviolet light. Food Chem. Toxicol. 56, 278–289, 2013.
[11] M.R., Yousefi and A. M., Razdari. Irradiation and its Potential to Food Preservation. International J Adv Bio Biomed Res, 3(1), 51-4, 2015.
[12] M.S., Aday and C., Caner. The applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries. Packaging Technology and Science 24, 123–136, 2011.
[13] N.B., Borchert, M.C., Cruz-Romero, P.V., Mahajan, M., Ren, D.B., Papkovsky and J.P., Kerry. Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters. Food Packaging and Shelf Life, 2(1), 17-29, 2014.
[14] N.P., Mahalik and A.N., Nambiar. Trends in food packaging and manufacturing systems and technology. Trends in Food Science and Technology, 21(3), 117–128, 2010.
[15] F., Oliveira, M.J., Sousa-Gallagher, P.V., Mahajan, and J.A., Teixeira. Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms. Journal of Food Engineering, 108(4), 507-514,2012.
[16] A.A., Freitas, A.M., Detoni, E., Clemente, C.C., Oliveira. Determinação de resveratrol e características químicas em sucos de uvas produzidas em sistemas orgânico e convencional. Rev. Ceres. 57, 001–005, 2010.
[17] A., Tiecher, L.A., De-Paula, F.C., Chaves and C.V., Rombaldi. UV-C effect on ethylene: polyamines and the regulation of tomato fruit ripening. Postharvest Biol. Technol. 86, 230–239, 2013.
[18] G.E., Anthon and D.M., Barrett. Modified method for the determination of pyruvic acid with dinitrophenyl hydrazine in the assessment of onion pungency. Journal of the Science of Food and Agriculture, 83: 1210-1213, 2003.
[19] G.H., Zhou, X. L., Xu and Y., Liu. Preservation technologies for fresh meat—A review. Meat Science, 86, 119–120, 2010.
[20] J., Pan, A.R., Vicente, G.A., Martinez, A.R., Chaves and P.M., Civello. Combined use ofUV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. J. Sci. Food Agric. 84, 1831–1838, 2004.
[21] M.A., Pombo, M.C., Dotto, G.A., Martinez and P.M., Civello. UV-C irradiation delays strawberry fruit softening and modifies the expression of genes involved in cellwall degradation. Postharvest Biol. Technol. 51, 141–148, 2009.
@article{"International Journal of Biological, Life and Agricultural Sciences:73719", author = "M. Ghasemi-Varnamkhasti and S. H. Yoosefian. A. Mohammad- Razdari", title = "Application of UV-C Irradiation on Quality and Textural Properties of Button Mushrooms", abstract = "The effect of 1.0 kJ/m2 Ultraviolet-C (UV-C) light on pH, weight loss, color, and firmness of button mushroom (Agaricus bisporus) tissues during 21-days storage at 4 ºC was studied. UV-C irradiation enhanced pH, weight, color parameters, and firmness of mushroom during storage compared to control treatment. However, application of 1.0 kJ/m2 UV-C treatment could effectively induce the increase of weight loss, firmness, and pH to 14.53%, 49.82%, and 10.39%, respectively. These results suggest that the application of UV-C irradiation could be an effective method to maintain the postharvest quality of mushrooms.", keywords = "Mushroom, polyethylene film, quality, UV-C irradiation.", volume = "10", number = "8", pages = "501-4", }
