Effects of ultrasound, high pressure argon, and
treatments comprising their combinations on physicochemical and
microbiological characteristics of white mushrooms were studied
during 9 days of storage at 4°C. High pressure argon treatments
were relatively effective in retaining firmness and were found to
maintain the cell integrity. White mushrooms firmness after 9 days
of storage was increased from 2.79 N for untreated mushrooms up
to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound
and high pressure argon, high pressure argon, respectively.
Similarly, the loss of water, ascorbic acid and total soluble solid in
fresh mushroom was also greatly reduced by the high pressure
argon treatment. The ultrasound treatment followed by treatments
comprising ultrasound and high pressure argon and high pressure
argon, respectively exhibited a pronounced effect on retarding
browning and in delaying mesophilic and psychrotrophic bacteria,
yeasts and moulds growth in white mushroom, compared to the
control during 9 days of cold storage. Treatments comprising ultrasound
and high pressure argon treatment delayed pseudomonas
growth, implying that it could extend shelf life of white mushrooms
to 9 days at 4°C.
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