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Z. Chen, C. H. Zhu, Y. Zhang, D. B. Niu and J. H. Du, “Effects of Aqueous Chlorine Dioxide Treatment on Enzymatic Browning and Shelf-Life of Fresh-Cut Asparagus Lettuce (Lactuca sativa L.),” Postharvest Biology and Technology, Vol. 58, No. 3, 2010, pp. 232-238.
http://dx.doi.org/10.1016/j.postharvbio.2010.06.004

has been cited by the following article:

• 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℃.