Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus

Food Chemistry

Volumn 197, Issue , 2016, Pages 436-444

  Xu, Yingyin ^a   Tian, Ying ^b   Ma, Ruonan ^b   Liu, Qinghong ^a   Zhang, Jue ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b PEKING UNIVERSITY   (China)

Author keywords

Agaricus bisporus; Antibacterial ability; Biological properties; Fresh keeping; Plasma activated water (PAW) soaking

Indexed keywords

FUNGI;

AGARICUS BISPORUS; ANTIBACTERIAL ABILITY; BIOLOGICAL PROPERTIES; FRESH KEEPINGS; PLASMA-ACTIVATED WATERS;

WATER TREATMENT;

PLASMA ACTIVATED WATER; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG; WATER; ANTIOXIDANT; ASCORBIC ACID; MALONALDEHYDE;

AGARICUS BISPORUS; ANTIOXIDANT ACTIVITY; ARTICLE; BREATHING RATE; COLONY FORMING UNIT; COLOR; CONTROLLED STUDY; ELECTRIC CONDUCTIVITY; ENZYME ACTIVITY; MUSHROOM; NONHUMAN; OPTICAL EMISSION SPECTROSCOPY; PH; PHYSICAL CHEMISTRY; POSTHARVEST PERIOD; PRESERVATION; SPECTROSCOPY; STORAGE; AGARICUS; ANALYSIS; BACTERIAL COUNT; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; METABOLISM;

AGARICUS; ANTIOXIDANTS; ASCORBIC ACID; COLONY COUNT, MICROBIAL; COLOR; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; MALONDIALDEHYDE; PHYSICOCHEMICAL PHENOMENA; SUPEROXIDE DISMUTASE; WATER;

EID: 84946228965     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.144     Document Type: Article

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