The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(E.coli)in button mushroom was evaluated.Response surface methodology(RSM)was a...The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(E.coli)in button mushroom was evaluated.Response surface methodology(RSM)was applied to optimize PPA treatments on the E.coli of button mushrooms.According to the response surface analysis,the optimal treatment parameters were a treatment time of 12 min,treatment power of 90 W and flow rate of 1.2 l min-1.As with verifying tests from the optimization exercise,the number of E.coli reduced by 5.27 log CFU/g at the determined optimum conditions.The scanning electronic microscopy(SEM)micrography showed that the surface of the E.coli was significantly changed under the optimized PPA treatment.Quality parameters of button mushrooms treated at the determined optimum conditions were compared with untreated samples during the storage for 12 d at 4°C?±?1°C.The PPA treatment was found to be effective in inhibiting microbes and preserving postharvest quality in button mushrooms,and these results suggested PPA treatment may provide an alternative for the sterilization of foodborne and maintaining postharvest of fruits and vegetables.展开更多
基金supported by National Natural Science Foundation of China(No.31972144)supported by Beijing University of Agriculture(BAU)。
文摘The effect of plasma-processed air(PPA)treatment with different conditions(time,power andflow rate)on the inactivation of Escherichia coli(E.coli)in button mushroom was evaluated.Response surface methodology(RSM)was applied to optimize PPA treatments on the E.coli of button mushrooms.According to the response surface analysis,the optimal treatment parameters were a treatment time of 12 min,treatment power of 90 W and flow rate of 1.2 l min-1.As with verifying tests from the optimization exercise,the number of E.coli reduced by 5.27 log CFU/g at the determined optimum conditions.The scanning electronic microscopy(SEM)micrography showed that the surface of the E.coli was significantly changed under the optimized PPA treatment.Quality parameters of button mushrooms treated at the determined optimum conditions were compared with untreated samples during the storage for 12 d at 4°C?±?1°C.The PPA treatment was found to be effective in inhibiting microbes and preserving postharvest quality in button mushrooms,and these results suggested PPA treatment may provide an alternative for the sterilization of foodborne and maintaining postharvest of fruits and vegetables.
