The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C

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dc.contributor.authorTarlak, Fatih
dc.contributor.authorÖzdemir, Murat
dc.contributor.authorMelikoğlu, Mehmet
dc.date.accessioned2024-06-13T20:18:27Z
dc.date.available2024-06-13T20:18:27Z
dc.date.issued2020
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractAgaricus bisporus was washed with 1 g/L sodium chlorite (NaClO2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 degrees C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mushrooms with the SC solution longer than 60 s adversely affected the mushroom texture. After 12 days of storage, the weight loss of the mushrooms packed with the PVC film was less than 10% compared to the control. Headspace O-2 concentration decreased while CO2 concentration increased throughout 12 days of storage and reached about 15% and 4%, respectively. Pseudomonas spp. counts for unwashed and unpacked mushrooms reached 10.30 log 10 CFU/g after 12 days of storage while the mushrooms washed with the SC solution and packaged with the PVC film had Pseudomonas spp. counts as low as 6.62 log 10 CFU/g. Treating the mushrooms with the SC solution for 60 s and packaging with the PVC film were found to be the most appropriate treatment to minimize the change on the postharvest quality of white button mushroom.
dc.description.sponsorshipGebze Technical University
dc.identifier.doi10.1590/fst.24219
dc.identifier.endpage870
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85095590763
dc.identifier.scopusqualityQ2
dc.identifier.startpage864
dc.identifier.urihttps://doi.org/10.1590/fst.24219
dc.identifier.urihttps://hdl.handle.net/11501/1362
dc.identifier.volume40
dc.identifier.wosWOS:000582798500013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorTarlak, Fatih
dc.institutionauthorid0000-0001-5351-1865
dc.language.isoen
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/2211-C
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMushroom Spoilage
dc.subjectSodium Chlorite
dc.subjectPackaging
dc.subjectPseudomonas Spp.
dc.subjectShelf-Life
dc.titleThe combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C
dc.typeArticle

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