پديد آورندگان :
حديدي، مونا دانشگاه آزاد اسلامي واحد تهران شمال، تهران، ايران , كارگزاري، مينا دانشگاه آزاد اسلامي واحد تهران شمال - دانشكده علوم و فنون دريايي - گروه علوم و صنايع غذايي , گندمي نصرآبادي، حسن دانشگاه تهران -دانشكده دامپزشكي - گروه بهداشت مواد غذايي، تهران، ايران
كليدواژه :
پوشش خوراكي , ماندگاري , برش تازه ميوه , قهوه‌اي شدن آنزيمي , روغن اساسي
چكيده لاتين :
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.
