TITLE:
Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus)
AUTHORS:
Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara
KEYWORDS:
Pressurized Argon; Krypton; Clathrate Hydrates; White Mushroom; Storage
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.12,
November
20,
2013
ABSTRACT: Effects of argon, krypton and their
mixed pressure treatments on the
quality of white mushrooms were studied during 9 days of storage at 4℃. Among all treatments in this
study, the minimum respiration rate, polyphenoloxidase activity, retained color
change, antioxidants and delayed pseudomonas growth were observed with pressure
argon (5 MPa) followed by mixing argon and krypton (2.5 MPa each) treatments.
Respiration rates after 9 days of storage were 5.35%, 6.20%, 7.50%, 7.60%,
7.91% and 8.95% for HA5, HAK, HA2, HK5, HK2 and control, respectively. DPPH
inhibition percentages of free radical for HA5, HAK, HK5, HA2, HK2 and control mushrooms
were 28.03%, 25.24%, 24.96%, 21.87%, 20.56% and 19.06%, respectively, after 9
days of storage. The pressurized argon treatment was the most effective
compared to pressurized krypton. Thus,
application of pressurized argon and krypton treatments could extend the
storage life of white mushrooms to 9 days at 4℃.