Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (Agaricus bisporus)

Abstract

The impact of ozone dose and time of ozonization on the selected physicochemical properties of Agaricus bisporus stored for 14 days in 2 °C was investigated. Mushrooms were subjected to gaseous ozone with increasing concentrations of 0.5, 1.0, and 2.0 mg L−1 and applied two times to ozonization: 30 and 60 min. The following parameters were evaluated: weight loss, internal and external color L*a*b* parameters, overall color change (ΔE), browning index (BI), firmness, total phenolic content (TPC), and total antioxidant activity (TAA). After storage, mushrooms had a higher level of firmness, especially for group ozonized with 2 mg L−1 for 30 or 60 min. Mushrooms from group (1 mg L−1) subjected to ozonization within 30 and 60 min had a high ability to neutralize DPPH-free radical (42.45 ± 0.43 and 41.34 ± 0.29, respectively). Exposure of mushrooms to ozone atmosphere does not cause large changes in quality and physical parameters of Agaricus bisporus.

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“…The BI reflects metabolic reactions undergone by the mushroom tissues during the post‐harvest period by changes in L*, a* and b* values obtained from the colorimeter 47 . The average initial value of browning for A. bisporus is about nine according to Zalewska et al 48 In the present work, initial BI was beyond that value (Figure 6B), which is an indication that some browning was already in progress in the pileus at harvest. That browning outcome of the mushrooms at the start of the storage periods could be a consequence of the harvest of mushrooms from the second flush.…”

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“…Notably, the untreated mushrooms experienced a firmness increase from 3.5 to 14.1 g after 5 days of storage, while those treated with 10 ppm and 15 ppm of ozone exhibited the least firmness increase when stored in regular atmospheric conditions, as opposed to vacuum packaging. Zalewska et al ( 152 ) explored mushroom samples were subjected to gaseous ozone treatment with different concentrations 0.05, 1.0, and 2.0 mg/L and exposure durations 30 and 60 min. The treated mushrooms packaged in PET (polyethylene terephthalate) boxes and wrapped with PVC (polyvinyl chloride) before being stored for 0 to 14 days at 2°C with 80% relative humidity.…”

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“…1 . In a study by Zalewska et al (2021) , ozone treatment was given to mushrooms at a concentration of 0.5, 1.0, and 2.0 mg/L for 30 and 60 min, followed by storing the samples for 0, 4, 7, 11, and 14 days. The samples treated with ozone gas 1 mg/L for 60 min and 2 mg/L for 30 min showed the highest value of L*.…”