{"title":"功率超声波与气调包装:超声波与气调包装:对白玉菇保质期的协同效应","authors":"Kiana Vazirianjafari, Mahmoud Omid, Mahmoud Soltani Firouz","doi":"10.1155/2023/5844322","DOIUrl":null,"url":null,"abstract":"This study investigated the application of ultrasound (US) and modified atmosphere packaging (MAP), alone and in combination, on the mechanical and physicochemical properties and appearance of button mushrooms to increase their shelf-life. The mushrooms were treated with US (40 kHz, 100 W) for 5, 10, and 15 min; packaged in modified atmosphere of 10% O2, 5% CO2, and 85% N2; and stored at ambient temperature of 4°C and 30±5% relative humidity for 12 days. The synergistic effect of 10 min US in combination with MAP had the best protective role on the quality characteristics of mushrooms such as total soluble solids, pH, lightness, total color changes, browning index, and weight loss. Also, the treatment recorded fairly appropriate effect on preserving the firmness of mushrooms. The result proved that US is effective to enhance storage quality and is a promising tool to improve storage quality and the preservative effect of MAP for mushrooms.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Power Ultrasound Coupled with Modified Atmosphere Packaging: Synergistic Effects on the Shelf-Life of White Button Mushroom (Agaricus bisporus)\",\"authors\":\"Kiana Vazirianjafari, Mahmoud Omid, Mahmoud Soltani Firouz\",\"doi\":\"10.1155/2023/5844322\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study investigated the application of ultrasound (US) and modified atmosphere packaging (MAP), alone and in combination, on the mechanical and physicochemical properties and appearance of button mushrooms to increase their shelf-life. The mushrooms were treated with US (40 kHz, 100 W) for 5, 10, and 15 min; packaged in modified atmosphere of 10% O2, 5% CO2, and 85% N2; and stored at ambient temperature of 4°C and 30±5% relative humidity for 12 days. The synergistic effect of 10 min US in combination with MAP had the best protective role on the quality characteristics of mushrooms such as total soluble solids, pH, lightness, total color changes, browning index, and weight loss. Also, the treatment recorded fairly appropriate effect on preserving the firmness of mushrooms. The result proved that US is effective to enhance storage quality and is a promising tool to improve storage quality and the preservative effect of MAP for mushrooms.\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2023-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1155/2023/5844322\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2023/5844322","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Power Ultrasound Coupled with Modified Atmosphere Packaging: Synergistic Effects on the Shelf-Life of White Button Mushroom (Agaricus bisporus)
This study investigated the application of ultrasound (US) and modified atmosphere packaging (MAP), alone and in combination, on the mechanical and physicochemical properties and appearance of button mushrooms to increase their shelf-life. The mushrooms were treated with US (40 kHz, 100 W) for 5, 10, and 15 min; packaged in modified atmosphere of 10% O2, 5% CO2, and 85% N2; and stored at ambient temperature of 4°C and 30±5% relative humidity for 12 days. The synergistic effect of 10 min US in combination with MAP had the best protective role on the quality characteristics of mushrooms such as total soluble solids, pH, lightness, total color changes, browning index, and weight loss. Also, the treatment recorded fairly appropriate effect on preserving the firmness of mushrooms. The result proved that US is effective to enhance storage quality and is a promising tool to improve storage quality and the preservative effect of MAP for mushrooms.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.