The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(E.coli)in button mushroom was evaluated.Response surface methodology(RSM)was a...The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(E.coli)in button mushroom was evaluated.Response surface methodology(RSM)was applied to optimize PPA treatments on the E.coli of button mushrooms.According to the response surface analysis,the optimal treatment parameters were a treatment time of 12 min,treatment power of 90 W and flow rate of 1.2 l min-1.As with verifying tests from the optimization exercise,the number of E.coli reduced by 5.27 log CFU/g at the determined optimum conditions.The scanning electronic microscopy(SEM)micrography showed that the surface of the E.coli was significantly changed under the optimized PPA treatment.Quality parameters of button mushrooms treated at the determined optimum conditions were compared with untreated samples during the storage for 12 d at 4°C?±?1°C.The PPA treatment was found to be effective in inhibiting microbes and preserving postharvest quality in button mushrooms,and these results suggested PPA treatment may provide an alternative for the sterilization of foodborne and maintaining postharvest of fruits and vegetables.展开更多
Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gai...Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG). The solu- tion to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was per- formed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89℃, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 percent respectively.展开更多
The aim of this study was to determine energy consumption pattern and specifically to measure and benchmark the efficiency for white button mushroom production in Alburz province of Iran. The data used in this study w...The aim of this study was to determine energy consumption pattern and specifically to measure and benchmark the efficiency for white button mushroom production in Alburz province of Iran. The data used in this study were collected by interviewing mushroom producers in the region. In the surveyed farms, average yield and total energy consumption were calculated as around 208.46 kg·ton-1 compost and 133.25 MJ·ton-1, respectively. The results revealed that fossil fuel (40.43%), compost (30.45%) and electricity (27.42%) consumed the bulk of energy. The results of DEA approach also showed that 12 and 14 farmers had efficiency score of unity. Electricity and fossil fuel were found to be used in excess in target mushroom production farms. Moreover, we came to the conclusion that the total energy consumption can be reduced to 120.15 MJ·ton-1 for mushroom production in which diesel fuel energy (50.89 MJ·ton-1), FYM (37.32 MJ·ton-1) and electricity (30.34 MJ·ton-1) energies were considerably significant.展开更多
Value-added mushroom based savory cream development was carried out using button mushroom(Agaricus bisporus),white pepper powder,garlic,red onions,corn flour,pasteurized cow milk,salt and palm oil as raw materials alo...Value-added mushroom based savory cream development was carried out using button mushroom(Agaricus bisporus),white pepper powder,garlic,red onions,corn flour,pasteurized cow milk,salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively.the product formulation was completed according to taguchi’s L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale.the data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package.Sensorially best treatment combination was subjected to determine the physical,chemical and functional properties while parallelly assessing the shelf life using standard protocols of AoAC 2016.Results obtained from the final product was recorded as(79.33±0.14)%moisture,(8.88±0.08)%total fat,(4.25±0.02)%total ash,(2.04±0.04)%crude protein,(2.57±0.31)%crude fiber,(27.00±0.28)%total carbohydrates and(1.72±0.07)%salt respectively.While calory value of the developed product was 533.9 kcal/100 g as per the serving,it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties.the research product innovated will be a nutritious value-added food,based on button mushrooms(A.bisporus)catering the fast-food requirement,satisfying the consumer delicacy.展开更多
Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In th...Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.展开更多
Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a pack...Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.展开更多
This study aimed to investigate the molecular mechanism of browning of postharvest button mushrooms during cold chain circulation.Transcriptomic techniques based on RNA-seq sequencing data were used on the basis of se...This study aimed to investigate the molecular mechanism of browning of postharvest button mushrooms during cold chain circulation.Transcriptomic techniques based on RNA-seq sequencing data were used on the basis of sensory evaluation and determination of physiological and biochemical indexes.The differentially expressed genes(DEGs)related to quality deterioration and enzymatic browning of mushrooms in different stages of the postharvest precooling,cold chain shipping,and simulated cold shelf life were identified by GO functional annotation and KEGG pathway metabolic pathway analysis.These were subsequently verified by quantitative real-time polymerase chain reaction(RT-PCR).The results indicated that the quality changes were not significant during precooling and cold chain shipping(4-8 h)but were pronounced during the simulated cold shelf life(12℃±1℃)due to accelerated primary metabolic pathways involving glycolysis and organic acid utilization,leading to noticeable quality degradation.The analysis of selected DEGs through GO and KEGG pathway annotations revealed that the main genes related to browning included polyphenol oxidase(AGABI2-DRAFT_194055),tyrosinase(AGABI2DRAFT_191532),peroxidases(AGABI2DRAFT_115586,AGABI2DRAFT_239410586,and AGABI2DRAFT_200291),and superoxide dismutase(AGABI2DRAFT_194955 and AGABI2DRAFT_207393),all of which were either significantly upregulated or downregulated.The validation by RT-PCR confirmed that these findings were consistent with the transcriptomic data.The combination of sensory scores,changes in physiological and biochemical indicators,and bioinformatics analysis revealed the effect of the modulation of energy metabolism and related enzymatic activities on the quality degradation and enzymatic browning of button mushrooms during the postharvest cold chain circulation.展开更多
基金supported by National Natural Science Foundation of China(No.31972144)supported by Beijing University of Agriculture(BAU)。
文摘The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(E.coli)in button mushroom was evaluated.Response surface methodology(RSM)was applied to optimize PPA treatments on the E.coli of button mushrooms.According to the response surface analysis,the optimal treatment parameters were a treatment time of 12 min,treatment power of 90 W and flow rate of 1.2 l min-1.As with verifying tests from the optimization exercise,the number of E.coli reduced by 5.27 log CFU/g at the determined optimum conditions.The scanning electronic microscopy(SEM)micrography showed that the surface of the E.coli was significantly changed under the optimized PPA treatment.Quality parameters of button mushrooms treated at the determined optimum conditions were compared with untreated samples during the storage for 12 d at 4°C?±?1°C.The PPA treatment was found to be effective in inhibiting microbes and preserving postharvest quality in button mushrooms,and these results suggested PPA treatment may provide an alternative for the sterilization of foodborne and maintaining postharvest of fruits and vegetables.
文摘Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG). The solu- tion to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was per- formed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89℃, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 percent respectively.
文摘The aim of this study was to determine energy consumption pattern and specifically to measure and benchmark the efficiency for white button mushroom production in Alburz province of Iran. The data used in this study were collected by interviewing mushroom producers in the region. In the surveyed farms, average yield and total energy consumption were calculated as around 208.46 kg·ton-1 compost and 133.25 MJ·ton-1, respectively. The results revealed that fossil fuel (40.43%), compost (30.45%) and electricity (27.42%) consumed the bulk of energy. The results of DEA approach also showed that 12 and 14 farmers had efficiency score of unity. Electricity and fossil fuel were found to be used in excess in target mushroom production farms. Moreover, we came to the conclusion that the total energy consumption can be reduced to 120.15 MJ·ton-1 for mushroom production in which diesel fuel energy (50.89 MJ·ton-1), FYM (37.32 MJ·ton-1) and electricity (30.34 MJ·ton-1) energies were considerably significant.
文摘Value-added mushroom based savory cream development was carried out using button mushroom(Agaricus bisporus),white pepper powder,garlic,red onions,corn flour,pasteurized cow milk,salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively.the product formulation was completed according to taguchi’s L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale.the data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package.Sensorially best treatment combination was subjected to determine the physical,chemical and functional properties while parallelly assessing the shelf life using standard protocols of AoAC 2016.Results obtained from the final product was recorded as(79.33±0.14)%moisture,(8.88±0.08)%total fat,(4.25±0.02)%total ash,(2.04±0.04)%crude protein,(2.57±0.31)%crude fiber,(27.00±0.28)%total carbohydrates and(1.72±0.07)%salt respectively.While calory value of the developed product was 533.9 kcal/100 g as per the serving,it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties.the research product innovated will be a nutritious value-added food,based on button mushrooms(A.bisporus)catering the fast-food requirement,satisfying the consumer delicacy.
基金This work was supported by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAASASTIP-201X-IAPPST),China.
文摘Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
文摘Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.
基金supported by the Gansu province balanced transfer payment strong science and technology subsidy fund project(NXKJ2023-02)the Gansu Provincial Science and Technology Major Projects(21ZD4NA016).
文摘This study aimed to investigate the molecular mechanism of browning of postharvest button mushrooms during cold chain circulation.Transcriptomic techniques based on RNA-seq sequencing data were used on the basis of sensory evaluation and determination of physiological and biochemical indexes.The differentially expressed genes(DEGs)related to quality deterioration and enzymatic browning of mushrooms in different stages of the postharvest precooling,cold chain shipping,and simulated cold shelf life were identified by GO functional annotation and KEGG pathway metabolic pathway analysis.These were subsequently verified by quantitative real-time polymerase chain reaction(RT-PCR).The results indicated that the quality changes were not significant during precooling and cold chain shipping(4-8 h)but were pronounced during the simulated cold shelf life(12℃±1℃)due to accelerated primary metabolic pathways involving glycolysis and organic acid utilization,leading to noticeable quality degradation.The analysis of selected DEGs through GO and KEGG pathway annotations revealed that the main genes related to browning included polyphenol oxidase(AGABI2-DRAFT_194055),tyrosinase(AGABI2DRAFT_191532),peroxidases(AGABI2DRAFT_115586,AGABI2DRAFT_239410586,and AGABI2DRAFT_200291),and superoxide dismutase(AGABI2DRAFT_194955 and AGABI2DRAFT_207393),all of which were either significantly upregulated or downregulated.The validation by RT-PCR confirmed that these findings were consistent with the transcriptomic data.The combination of sensory scores,changes in physiological and biochemical indicators,and bioinformatics analysis revealed the effect of the modulation of energy metabolism and related enzymatic activities on the quality degradation and enzymatic browning of button mushrooms during the postharvest cold chain circulation.
