title: Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus.
abstract: Non-thermal plasma is a new approach to improving microbiological safety while maintaining the sensory attributes of the treated foods. Recent research has reported that plasma activated water (PAW) can also efficiently inactivate a wide variety of microorganisms. This study invested the effects of plasma-activated water soaking on the postharvest preservation of button mushrooms (Agaricus bisporus) over seven days of storage at 20°C. Plasma activated water reduced the microbial counts by 1.5 log and 0.5 log for bacteria and fungi during storage, respectively. Furthermore, the corresponding physicochemical and biological properties were assessed between plasma activated water soaking groups and control groups. The results for firmness, respiration rate and relative electrical conductivity suggested that plasma activated water soaking can delay mushroom softening. Meanwhile, no significant change was observed in the color, pH, or antioxidant properties of A. bisporus treated with plasma activated water. Thus, plasma activated water soaking is a promising method for postharvest fresh-keeping of A. bisporus.
authors.affiliation: State Key Laboratory for Agro-biotechnology, Department of Microbiology and Immunology, China Agricultural University, No. 2 Yuanmingyuan Xilu, Haidian District, 100193 Beijing, PR China. Electronic address: yyxu@cau.edu.cn.
authors.forename: Yingyin
authors.initials: Y
authors.lastname: Xu
authors.affiliation: Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan Road, Haidian District, 100871 Beijing, PR China. Electronic address: tianying0807@163.com.
authors.forename: Ying
authors.initials: Y
authors.lastname: Tian
authors.affiliation: Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan Road, Haidian District, 100871 Beijing, PR China. Electronic address: mrn19890324@aliyun.com.
authors.forename: Ruonan
authors.initials: R
authors.lastname: Ma
authors.affiliation: State Key Laboratory for Agro-biotechnology, Department of Microbiology and Immunology, China Agricultural University, No. 2 Yuanmingyuan Xilu, Haidian District, 100193 Beijing, PR China. Electronic address: qhliu@cau.edu.cn.
authors.forename: Qinghong
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan Road, Haidian District, 100871 Beijing, PR China; College of Engineering, Peking University, Beijing, PR China. Electronic address: zhangjue@pku.edu.cn.
authors.forename: Jue
authors.initials: J
authors.lastname: Zhang
mesh_terms: D000364:Agaricus / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008315:Malondialdehyde / Q000378:metabolism; D013482:Superoxide Dismutase / Q000378:metabolism; D014867:Water / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D014867:Water; D008315:Malondialdehyde; D013482:Superoxide Dismutase; D001205:Ascorbic Acid
keywords: Agaricus bisporus; Antibacterial ability; Ascorbic acid (PubChem CID: 54670067); Biological properties; Fresh-keeping; Malondialdehyde (PubChem CID: 10964); Plasma activated water (PAW) soaking