| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4519672 | Postharvest Biology and Technology | 2008 | 12 Pages |
The effects of different washing treatments combined with modified atmosphere packaging (MAP) on the quality and storage life of sliced mushrooms were determined. Trials with anti-microbial treatments involved a disinfectant step followed by a rinse, and investigated the effectiveness of different concentrations, washing times and combinations of chlorine dioxide (ClO2) and hydrogen peroxide (H2O2). Combination trials involved anti-microbial treatments followed by anti-browning treatments involving washing or spraying with sodium d-isoascorbate or H2O2. Hand sliced mushrooms were then packaged within micro-perforated PA-190 film and stored at 4 or 8 °C for 7 days. The most effective ClO2 treatments were washing for up to 60 s at concentrations of 25–50 mg/L. In the case of H2O2, washing for 60 s produced best quality. H2O2 treatments were superior to ClO2 in reducing pseudomonad counts. There were no additional benefits to the sensory or microbial quality from using a two-stage wash versus a single wash of either H2O2 or ClO2. Combination anti-microbial/browning treatments using H2O2 and sodium d-isoascorbate monohydrate had beneficial effects on quality, with better acceptability of appearance and colour and significant microbial reduction. A spray application of sodium d-isoascorbate monohydrate, proved even better than a washing treatment, probably due to minimal water uptake. Spray applications of H2O2 above 1% were damaging. Overall, the most effective treatment was 3% H2O2 for up to 60 s prior to slicing followed by a spray application of 4% sodium d-isoascorbate monohydrate or 1% H2O2. Subsequent storage under modified atmospheres at 4 °C maintained quality and enhanced shelf-life.
