Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)
Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)
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DOI：
10.1016/j.postharvbio.2009.12.011
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发表时间：
2010-06-01
影响因子：
7
通讯作者：
Soliva-Fortuny, Robert
中科院分区：
文献类型：
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作者：
Oms-Oliu, Gemma;Aguilo-Aguayo, Ingrid;Soliva-Fortuny, Robert
研究了脉冲光处理对鲜切蘑菇微生物品质、酶促布朗宁、质构和抗氧化特性的影响。通过在4.8、12和28 J cm（-2）下闪蒸，冷藏15天后，切片蘑菇的原生微生物群落减少了0.6至2.2 log。与未经处理的样品相比，脉冲光处理使鲜切蘑菇的微生物保质期延长了2-3天，同时提供了高质量的产品。高脉冲光通量（12和28 J cm（-2））的使用显着影响切片蘑菇的质地由于热损伤诱导的处理。酶促布朗宁也促进了多酚氧化酶活性的增加时，施加最高剂量的脉冲光。在28 J cm（-2）时，酚类化合物、维生素C和抗氧化能力显著降低。我们的研究结果表明，在4.8J cm（-2）的脉冲光的应用可以延长鲜切蘑菇的货架期，而不会显着影响质地和抗氧化性能。(C)2009年由Elsevier B. V.出版
This study investigated the impact of pulsed light treatments on microbial quality, enzymatic browning, texture and antioxidant properties of fresh-cut mushrooms. The reduction of the native microflora of sliced mushrooms ranged from 0.6 to 2.2 log after 15 days of refrigerated storage by flashing at 4.8, 12 and 28J cm(-2). Pulsed light treatments allowed extension of the microbiological shelf life of fresh-cut mushrooms by 2-3 days in comparison to untreated samples, while providing a high quality product. The use of high pulsed light fluencies (12 and 28J cm(-2)) dramatically affected the texture of sliced mushrooms due to thermal damage induced by the treatments. Enzymatic browning was also promoted by an increase in polyphenol oxidase activity when the highest dose of pulsed light was applied. At 28J cm(-2), phenolic compounds, vitamin C and antioxidant capacity were significantly reduced. Our results suggest that the application of pulsed light at doses of 4.8J cm(-2) could extend the shelf life of fresh-cut mushrooms without dramatically affecting texture and antioxidant properties. (C) 2009 Published by Elsevier B.V.