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   PDF    HTML     3,968 Downloads   7,369 Views   Citations

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

Share and Cite:

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	M. Fukushima, M. Nakano, Y. Morii, T. Ohashi, Y. Fujiwara and K. Sonoyama, “Hepatic LDL Receptor mRNA in Rats Is Increased by Dietary Mushroom (Agaricus bisporus) Fiber and Sugar Beet Fiber,” Journal of Nutrition, Vol. 130, No. 9, 2000, pp. 2151-2156.
[2]	P. Mattila, K. K?nk?, M. Eurola, J. M. Pihalava, J. Astola, L. Vahteristo, et al., “Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 5, 2001, pp. 2343-2348. http://dx.doi.org/10.1021/jf001525d
[3]	S. Preeti, L. Horst-Christian, A. W. Ali and S. Sven, “Recent Advances in Extending the Shelf Life of Fresh Agaricus Mushrooms: A Review,” Journal of Science Food and Agricultural, Vol. 90, No. 9, 2010, pp. 1393-1402. http://dx.doi.org/10.1002/jsfa.3971
[4]	B. Martine, L. P. Ga?lle and G. Ronan, “Post-Harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms,” LWTFood Science and Technology, Vol. 33, No. 4, 2000, pp. 285-289.
[5]	P. V. Mahajan, F. A. R. Oliveira and I. Macedo, “Effect of Temperature and Humidity on the Transpiration Rate of the Whole Mushrooms,” Journal of Food Engineering, Vol. 84, No. 2, 2008, pp. 281-288. http://dx.doi.org/10.1016/j.jfoodeng.2007.05.021
[6]	M. Taghizadeh, A. Gowen, P. Ward and C. P. O’donnell, “Use of Hyperspectral Imaging for Evaluation of the Shelf-Life of Fresh White Button Mushrooms (Agaricus bisporus) Stored in Different Packaging Films,” Innovative Food Science and Emerging Technologies, Vol. 11, No. 3, 2010, pp. 423-431. http://dx.doi.org/10.1016/j.ifset.2010.01.016
[7]	E. Aguayo, C. Requejo-Jackman, R. Stanley and A. Woolf, “Effects of Calcium Ascorbate Treatments and Storage Atmosphere on Antioxidant Activity and Quality of Fresh-Cut Apple Slices,” Postharvest Biology and Technology, Vol. 57, No. 1, 2010, pp. 52-56. http://dx.doi.org/10.1016/j.postharvbio.2010.03.001
[8]	D. M. Hodges, “Postharvest Oxidative Stress in Horticultural Crops,” Food Production Press, New York, 2003.
[9]	C. T. Wang, Y. P. Cao, M. J. R. Nout, B. G. Sun and L. Liu, “Effect of Modified Atmosphere Packaging (MAP) with Low and Superatmospheric Oxygen on the Quality and Antioxidant Enzyme System of Golden Needle Mushrooms (Flammulina velutipes) during Postharvest Storage,” European Food Research and Technology, Vol. 232, No. 5, 2011, pp. 851-860. http://dx.doi.org/10.1007/s00217-011-1453-5
[10]	S. Oshita, Y. Seo and Y. Kawagoe, “Relaxation Time of Protons in Intracellular Water of Broccoli,” Proceedings of the CIGR International Symposium, Kyoto, October 2000, pp. 77-82.
[11]	Z. G. Zhan and M. Zhang, “Effects of Inert Gases on Enzyme Activity and Inspiration of Cucumber,” Journal of Food Biotechnology, Vol. 24, No. 3, 2005, pp. 16-18.
[12]	M. Zhang, Z. G. Zhan, S. J. Wang and J. M. Tang, “Extending the Shelf Life of Asparagus Spears with a Compressed Mix of Argon and Xenon Gases,” LWT-Food Science and Technology, Vol. 41, No. 4, 2008, pp. 686691. http://dx.doi.org/10.1016/j.lwt.2007.04.011
[13]	L. Wang, H. Ando, Y. Kawagoe, Y. Makino and S. Oshita, “Basic Study of the Storage of Agricultural Produce by Using Xenon Hydrate,” Cryobiology, Vol. 59, No. 3, 2009, p. 408. http://dx.doi.org/10.1016/j.cryobiol.2009.10.151
[14]	C. Lagnika, M. Zhang and S. Wang, “Effect of High Argon Pressure and Modified Atmosphere Packaging on the White Mushroom (Agaricus bisporus) Physico-Chemical and Microbiological Properties,” Journal of Food Nutrition and Research, Vol. 50, No. 3, 2011, pp. 167-176.
[15]	Z. S. Wu, M. Zhang and S. Wang, “Effects of HighPressure Argon and Nitrogen Treatments on Respiration, Browning and Antioxidant Potential of Minimally Processed Pineapples during Shelf Life,” Journal of Science Food and Agriculture, Vol. 92, No. 11, 2012, pp. 22502259. http://dx.doi.org/10.1002/jsfa.5612
[16]	Z. S. Wu, M. Zhang and S. Wang, “Effects of High Pressure Argon Treatments on the Quality of Fresh-Cut Apples at Cold Storage,” Food Control, Vol. 23, No. 1, 2012, pp. 120-127. http://dx.doi.org/10.1016/j.foodcont.2011.06.021
[17]	P. Jamie and M. E. Saltveit, “Postharvest Changes in Broccoli and Lettuce during Storage in Argon, Helium, and Nitrogen Atmospheres Containing 2% Oxygen,” Postharvest Biology and Technology, Vol. 26, No. 1, 2002, pp. 113-116. http://dx.doi.org/10.1016/S0925-5214(02)00006-6
[18]	D. W. Davidson, “Clathrate Hydrates,” In: F. Franks, Ed., Water: A Comprehensive Treatise, Plenum Press, New York, 1973, pp. 115-234.
[19]	Y. F. Makogon, “Natural Gas Hydrates—A Promising Source of Energy,” Journal of Natural Gas and Science Engineering, Vol. 2, No. 1, 2010, pp. 49-59. http://dx.doi.org/10.1016/j.jngse.2009.12.004
[20]	H. Ando, S. Takeya, Y. Kawagoe, Y. Makino, T. Suzuki and S. Oshita, “In Situ Observation of Xenon Hydrate Formation in Onion Tissue by Using NMR and Powder X-Ray Diffraction Measurement,” Cryobiology, Vol. 59, No. 3, 2009, p. 405. http://dx.doi.org/10.1016/j.cryobiol.2009.10.139
[21]	Y. A. Purwanto, S. Oshita and Y. Seo, “Concentration of Liquid Foods by the Use of Gas Hydrate,” Journal of Food Engineering, Vol. 47, No. 2, 2001, pp. 133-438. http://dx.doi.org/10.1016/S0260-8774(00)00109-6
[22]	F. Pizzocaro, D. Torreggiani and G. Gilardi, “Inhibition of Apple Polyphenoloxidase (PPO) by Ascorbic Acid, Citric Acid and Sodium Chloride,” Journal of Food Process and Preservation, Vol. 17, No. 1, 1993, pp. 21-30. http://dx.doi.org/10.1111/j.1745-4549.1993.tb00223.x
[23]	M. Alothman, R. Bhat and A. A. Karim, “Antioxidant Capacity and Phenolic Content of Selected Tropical Fruits from Malaysia, Extracted with Different Solvents,” Food Chemistry, Vol. 115, No. 3, 2009, pp. 785-788. http://dx.doi.org/10.1016/j.foodchem.2008.12.005
[24]	V. L. Singleton and J. A. Rossi, “Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents,” American Journal of Enology and Viticulture, Vol. 16, 1945, pp. 144-158.
[25]	L. Barros, S. Falc?o, P. C. Baptistafreire, M. Vilas-Boas and I. C. F. R. Ferreira, “Antioxidant Activity of Agaricus sp. Mushrooms by Chemical, Biochemical and Electrochemical Assays,” Food Chemistry, Vol. 111, No. 1, 2008, pp. 61-66. http://dx.doi.org/10.1016/j.foodchem.2008.03.033
[26]	M. A. S. Abdallah, O. A. Ali, A. A. I. Sharaf Eldeen and A. Y. A. Mohammed, “A Comparative Study on Red and White Karkade (Hibiscus sabdariffa L.) Calyces, Extracts and Their Products,” Pakistan Journal of Nutrition, Vol. 10, No. 7, 2011, pp. 680-683. http://dx.doi.org/10.3923/pjn.2011.680.683
[27]	A. Conesa, F. Arteshernandez, S. Geysen, B. Nicolai and F. Artes, “High Oxygen Combined with High Carbon Dioxide Improves Microbial and Sensory Quality of FreshCut Peppers,” Postharvest Biology and Technology, Vol. 43, No. 2, 2007, pp. 230-237. http://dx.doi.org/10.1016/j.postharvbio.2006.08.016
[28]	D. L. Lide, “CRC Handbook of Chemistry and Physics,” 76th Edition, CRC Press, Boca Raton, 1995.
[29]	O. Yamamuro, M. Oguni, T. Matsuo and H. Suga, “Calorimetric Study on Pure and KOH-Doped Argon Clathrate Hydrates,” Journal of inclusion phenomena, Vol. 6, No. 3, 1988, pp. 307-318.
[30]	L. Aguirre, J. M. Frias, C. B. Ryan and H. Grogan, “Assessing the Effect of Product Variability on the Management of the Quality of Mushrooms (Agaricus bisporus),” Postharvest Biology and Technology, Vol. 49, No. 2, 2008, pp. 247-254. http://dx.doi.org/10.1016/j.postharvbio.2008.01.014
[31]	G. López-Briones, P. Varoquaux, G. Bureau and B. Pascat, “Modified Atmosphere Packaging of Common Mushroom,” International Journal of Food Science and Technology, Vol. 28, No. 1, 1993, pp. 57-68. http://dx.doi.org/10.1111/j.1365-2621.1993.tb01251.x
[32]	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
[33]	S. A. Yoshioki, “Note on Transformation between Clathrate Hydrate Structures I and II,” Journal of Molecular Graphics and Modelling. Vol. 29, No. 2, 2010, pp. 290294. http://dx.doi.org/10.1016/j.jmgm.2010.05.003
[34]	E. A. Behnke, “Enzyme-Catalysed Reactions as Influenced by Inert Gases at High Pressures,” Journal of Food Science, Vol. 34, No. 4, 1969, pp. 370-375. http://dx.doi.org/10.1111/j.1365-2621.1969.tb10368.x