جستجوی مقالات مرتبط با کلیدواژه « peracetic acid » در نشریات گروه « صنایع غذایی »

Production and consumption of mushrooms have widely increased in the world due mainly to increased awareness of its medicinal, nutritional and organoleptic properties. However mushrooms have very short shelf-life. Browning, cap-opening, weight-loss and microbial spoilage are the most common postharvest changes in the mushrooms which often result into economic losses. The aim of this study was to evaluate the effect of peracetic acid (PAA) alone and in combination with essential oil (Cuminum cyminum L.) on postharvest quality of button mushrooms (Agaricusbisporus) upon 10 days cold storage. This research was carried out in five treatments including T1 (control), T2 (0.04% PAA), T3 (0.07% PAA), T4 (0.04% PAA and 5 μL/L essential oil), T5 (0.07% PAA and 5 μL/L essential oil). Changes in color, weight loss, microbial activity, cap opening were measured. Organoleptic characteristics of mushrooms were evaluated by consumer preference. The results indicate that (0.04%) PAA in combination with essential oil improving post-harvest life of mushroom. As T4, T5 reduced significantly coliforms compared with T1. T5 reduced significantly yeast and mold compared with T1. T3, T4, T5 inhibited E.coli upon 10 days storage. T4, T5 delayed cap opening upon 12 days storage. T4, T5 promoted organoleptic characteristics during the storage period. Thus, postharvest essential oil and peracetic acid treatment has positive effects on improving the quality of button mushrooms. Thus essential oil and peracetic acid treatment can be useful candidate for effective disinfectant treatment for fresh vegetable and fruits.