Application of electrolyzed water for improving postharvest quality of mushroom

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dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorAday, Mehmet Seckin
dc.date.accessioned2025-01-27T20:57:58Z
dc.date.available2025-01-27T20:57:58Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis paper focused on the effectiveness of electrolyzed water (EW) at different concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on the quality of mushroom. In order to understand the effect of EW on mushrooms, gas composition inside packages, weight loss, pH, whiteness and browning index, texture profile analysis (TPA), cap development, electrolyte leakage and FF-NIR analysis were performed during the twelve days of storage at 4 degrees C. Samples washed with 25 and 50 mg/L EW consumed O-2 lower than the other treatments. Mushrooms treated with 25 mg/L EW had a significantly lower electrolyte leakage values than untreated and 5 mg/L treated mushrooms. Mushrooms treated with 25 mg/L EW had the highest whiteness index and lowest browning index. EW treatments at the concentrations of 25 and 50 mg/L maintained the textural parameters and slowed down the weight loss better than other treatments. FT-NIR analysis supported the results obtained by weight loss and electrolyte leakage. In conclusion, the results of this research support the idea that combined use of EW treatment and passive modified atmosphere packaging can be used to extend the shelf life of mushrooms. (C) 2015 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.lwt.2015.12.014
dc.identifier.endpage51
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84960529205
dc.identifier.scopusqualityQ1
dc.identifier.startpage44
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2015.12.014
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26567
dc.identifier.volume68
dc.identifier.wosWOS:000370769700007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectElectrolyzed water
dc.subjectMushroom
dc.subjectQuality
dc.subjectBrowning index
dc.titleApplication of electrolyzed water for improving postharvest quality of mushroom
dc.typeArticle

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