Predictive modelling of post-harvest quality evolution in perishables, applied to mushrooms

Lukasse, L.J.S.; Polderdijk, J.J.

doi:10.1016/s0260-8774(02)00458-2

Cited by 33 publications

(21 citation statements)

References 4 publications

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“…Food quality deterioration, such as browning and moisture loss [13][14][15][16], in storage followed a zero-order kinetic model, which can be represented by the following mathematical equation:…”

Section: Kineticsmentioning

confidence: 99%

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Lei

et al. 2018

Journal of Food Quality

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The effects of wax coating on moisture loss of cucumbers (Cucumis sativus L., cv. Jinglv) were investigated at different temperatures. Cucumbers were treated with 10% (volume : volume) wax and then stored at 15, 20, 25, or 30 ∘ C and 55% relative humidity. The changes in the mass of samples were recorded every 6 h. Results showed that wax coating along with low temperature was very effective in preventing moisture loss of cucumbers during simulated distribution. After 48 h storage, moisture loss in wax treated cucumbers at 15 ∘ C was 45% lower than the control at 30 ∘ C. Furthermore, a kinetic model was developed to study the influence of temperature on moisture loss based on the Arrhenius law. The model successfully described changes in cucumber moisture loss at different temperatures during storage. The shelf life of cucumber was also predicted using the kinetic model. A synergistic effect was found between wax coating and storage temperature on cucumber shelf life. Wax coating combined with low storage temperature was an effective method to extend the shelf life of cucumber fruit.

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Section: Kineticsmentioning

confidence: 99%

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Lei

et al. 2018

Journal of Food Quality

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“…The post-harvest life of mushrooms is limited to a few days, due to their fast quality devaluation (Lukasse & Polderdijk, 2003). After harvesting, moisture loss, shrinkage and rapid spoilage in terms of color and texture occur.…”

Section: Introductionmentioning

confidence: 99%

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

et al. 2015

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As all the mushrooms, Amanita species experiment several conservation problems, with a post-harvest life limited to a few days. Drying is one of the most used methods in mushrooms preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam has wide application, allowing high throughput, wide flexibility and potential, without any negative effect on the environment. The effects of different electron beam irradiation doses in Amanita genus, were assessed by measuring the changes produced on a wide variety of nutritional, chemical and antioxidant indicators. The evaluated profiles indicated differences among non-irradiated and irradiated samples, but a high similarity among different doses. This finding advises the highest assayed dose (10 kGy), ensuring higher effectiveness from the decontamination and disinfestation point of view, without having stronger effects than those observed for the lower doses.

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“…However, bacterial pathogens present in most casing material, even after pasteurization, participate in disease occurrence which is found to be associated with bacterial population size on mushroom caps rather than on the casing (17). Bacterial blotch is endemic in mushroom houses, affecting mushroom quality and yield.…”

Section: Introductionmentioning

confidence: 99%

Pathogenic variation in isolates of Pseudomonas causing the brown blotch of cultivated mushroom, Agaricus bisporus

Abou-Zeid¹

2012

Braz. J. Microbiol.

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Twenty seven bacterial isolates were isolated from superficial brown discolorations on the caps of cultivated Agaricus bisporus. After White Line Assay (WLA) and the assist of Biolog computer-identification system, isolates were divided into groups: (I) comprised ninteen bacterial isolates that positively responded to a Pseudomonas "reactans" reference strain (NCPPB1311) in WLA and were identified as Pseudomonas tolaasii, (II) comprised two isolates which were WLA+ towards the reference strain (JCM21583) of P.tolaasii and were proposed to be P. "reactans". The third group comprised six isolates, two of which weakly responded to the strain of P. tolaasii and were identified as P. gingeri whereas the other four were WLAand identified as P. fluorescens (three isolates) and P. marginalis (one isolate). Isolates of P. tolaasii showed high aggressiveness compared with those of P. "reactans" in pathogenicity tests. Cubes of 1 cm 3 of A. bisporus turned brown and decreased in size when were inoculated with 10 µl of P. tolaasii suspension containing 10 8 CFU ml, whereas a similar concentration of P. "reactans" caused only light browning.Fifty µl of the same concentration of P. tolaasii isolates gave typical brown blotch symptoms on fresh mushroom sporophores whereas the two P. "reactans" isolates caused superficial light discoloration only after inoculation with 100 µl of the same concentration. Mixture from both bacterial suspensions increased the brown areas formed on the pileus. This is the first pathogenicity report of P. tolasii and P. "reactans" isolated from cultivated A. bisporus in Egypt.

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Predictive modelling of post-harvest quality evolution in perishables, applied to mushrooms

Cited by 33 publications

References 4 publications

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

Pathogenic variation in isolates of Pseudomonas causing the brown blotch of cultivated mushroom, Agaricus bisporus

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