Application of a Predictive Growth Model of Pseudomonas spp. for Estimating Shelf Life of Fresh Agaricus bisporus

Abstract

For prediction of the shelf life of the mushroom Agaricus bisporus, the growth curve of the main spoilage microorganisms was studied under isothermal conditions at 2 to 22°C with a modified Gompertz model. The effect of temperature on the growth parameters for the main spoilage microorganisms was quantified and modeled using the square root model. Pseudomonas spp. were the main microorganisms causing A. bisporus decay, and the modified Gompertz model was useful for modelling the growth curve of Pseudomonas spp. All the bias factors values of the model were close to 1. By combining the modified Gompertz model with the square root model, a prediction model to estimate the shelf life of A. bisporus as a function of storage temperature was developed. The model was validated for A. bisporus stored at 6, 12, and 18°C, and adequate agreement was found between the experimental and predicted data.

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

“…In order to determine the effect of hurdle technology on the quality of fruits, the fruits quality (overall visual appearance, off-odor, and texture) and survival of natural microbiota on the surface of fruits were monitored during storage for 14 days. The end of shelf-life was considered as the time when the bacterial and fungi population reached 7 and 5 log, respectively [31].…”

Characterization of spoilage microbiota through next-generation sequencing and application of spectroscopy-based technologies for assessing the microbiological quality of fresh-cut produce

“…Indeed, Pseudomonas spp. have been strongly associated with mushroom pathology (Largeteau & Savoie, 2010;Sajben et al, 2011) and spoilage (Santana, et al, 2008;Wang et al, 2017). The microbial populations observed in the present study are consistent to those reported in previous studies (Ding et al, 2011;Venturini et al, 2011;Wang et al, 2017).…”

Development of an organic coating powder and optimization of process parameters for shelf life enhancement of button mushrooms ( Agaricus bisporus )

“…However, the major problem associated with mushroom is its short shelf life. The shelf life of freshly harvested button mushroom is about 1-3 days at room temperature (Wang et al, 2017). This may be due to the fact that it contains more than 90% moisture content which makes it highly susceptible to microbial attack and browning of cap surface due to the enzymatic action of phenol oxidase (Mehta et al, 2011).The enhancement of the shelf life of mushroom is done by using so many methods such as drying, by application of hydrogen peroxide and browning inhibitors, by ultrasound treatment, by using edible coating, and many more (Sapers et al, 2001).…”