Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus)

Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China;Ecole Nationale des Sciences et Technique de Conservation et Transformation des Produits Agricoles de Sakété, Université d’Agri- culture de Kétou, Kétou, Benin..

DOI: 10.4236/fns.2013.412153                

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℃.

Keywords

Pressurized Argon; Krypton; Clathrate Hydrates; White Mushroom; Storage

Conflicts of Interest

The authors declare no conflicts of interest.

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