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
Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gai...Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG). The solu- tion to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was per- formed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89℃, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 percent respectively.展开更多
The aim of this study was to determine energy consumption pattern and specifically to measure and benchmark the efficiency for white button mushroom production in Alburz province of Iran. The data used in this study w...The aim of this study was to determine energy consumption pattern and specifically to measure and benchmark the efficiency for white button mushroom production in Alburz province of Iran. The data used in this study were collected by interviewing mushroom producers in the region. In the surveyed farms, average yield and total energy consumption were calculated as around 208.46 kg·ton-1 compost and 133.25 MJ·ton-1, respectively. The results revealed that fossil fuel (40.43%), compost (30.45%) and electricity (27.42%) consumed the bulk of energy. The results of DEA approach also showed that 12 and 14 farmers had efficiency score of unity. Electricity and fossil fuel were found to be used in excess in target mushroom production farms. Moreover, we came to the conclusion that the total energy consumption can be reduced to 120.15 MJ·ton-1 for mushroom production in which diesel fuel energy (50.89 MJ·ton-1), FYM (37.32 MJ·ton-1) and electricity (30.34 MJ·ton-1) energies were considerably significant.展开更多
Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In th...Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.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.
文摘Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG). The solu- tion to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was per- formed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89℃, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 percent respectively.
文摘The aim of this study was to determine energy consumption pattern and specifically to measure and benchmark the efficiency for white button mushroom production in Alburz province of Iran. The data used in this study were collected by interviewing mushroom producers in the region. In the surveyed farms, average yield and total energy consumption were calculated as around 208.46 kg·ton-1 compost and 133.25 MJ·ton-1, respectively. The results revealed that fossil fuel (40.43%), compost (30.45%) and electricity (27.42%) consumed the bulk of energy. The results of DEA approach also showed that 12 and 14 farmers had efficiency score of unity. Electricity and fossil fuel were found to be used in excess in target mushroom production farms. Moreover, we came to the conclusion that the total energy consumption can be reduced to 120.15 MJ·ton-1 for mushroom production in which diesel fuel energy (50.89 MJ·ton-1), FYM (37.32 MJ·ton-1) and electricity (30.34 MJ·ton-1) energies were considerably significant.
基金This work was supported by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAASASTIP-201X-IAPPST),China.
文摘Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
