Electron‐beam Irradiation Preserves the Quality of White Button Mushroom (<i>Agaricus bisporus</i>) Slices

Koorapati, A.; Foley, Denise; Pilling, Richard L.; Prakash, Anuradha

doi:10.1111/j.1365-2621.2004.tb17882.x

Cited by 50 publications

(37 citation statements)

References 25 publications

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“…Little information is available on spoilage of mushrooms caused by yeasts. Koorapati et al (2004) and Chikthimmah (2006) reported on the control of microbial spoilage after product irradiation. In their experiment, irradiation reduced all microbial counts including bacteria, yeasts and moulds, and prolonged mushroom shelf life.…”

Section: Discussionmentioning

confidence: 99%

Microbial succession in white button mushroom production systems from compost and casing to a marketable packed product

et al. 2015

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The aim of the study was to investigate microbial succession in the mushroom supply chain from compost, casing to fruit body formation and mushroom growth to the point of harvested, packing and point of sale. The microbial population dynamics of compost, casing and mushrooms were determined using a plate count technique, denaturing gradient gel electrophoresis (DGGE) and sequencing of 16S and 18S rDNA. Plating revealed greater abundance of bacteria, fungi and yeasts in mushroom compost compared to casing and fresh mushroom samples. The viable count method also showed that bacteria and yeasts increased significantly after harvest and Page 2 of 38 during cold storage. Sequencing revealed a more diverse culturable bacterial population in casing and on the mushrooms than in the compost. Phylogenetic analysis revealed a general trend of grouping of species from the same sources. In contrast, a higher microbial diversity was recorded in compost when using the DGGE method, which reflects cultural and non-culturable microorganisms. For compost and casing bacteria studied using DGGE, several species formed separate lineages, demonstrating highly diverse communities in these samples. Fungi were shown to be less abundant and less diverse compared to bacteria and yeasts. The study provides baseline knowledge of microbial populations and -succession trends in mushroom production systems using viable and non-viable methods. The information provided in this study may be useful for microbial ecology studies and to identify and develop biocontrol systems for pathogen control during production or to enhance pinning stimulation by knowing when to apply Pseudomonas spp. to ensure increased yield. Finally an insight is provided into microbial survival during cold storage and marketing of mushrooms. Potential antagonistic populations known to prevent spoilage, quality deterioration and extend shelf life are listed in this paper.

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Section: Discussionmentioning

confidence: 99%

Microbial succession in white button mushroom production systems from compost and casing to a marketable packed product

et al. 2015

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“…All EB doses used in the present study reduced the YMC to below reference criteria for dried fruits which have maximum value of 3 log CFU/g (Food Administration, 1995). Another study by Koorapati, Foley, Pilling, and Prakash (2004) found EB treatment in the range from 0.5 kGy to 5.2 kGy reduced TVC, YMC, and psychrotrophic counts to below detectable levels and prevented microbial-induced browning in mushroom.…”

Section: Microbial Loadmentioning

confidence: 97%

The effect of electron beam on dates infestation

et al. 2013

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“…Microbial degradation resulting in changes such as browning and softening was clearly delayed in irradiated samples (Koorapati et al 2004). From the above two experiments we can suggest that irradiation was effective in reducing the microbial count.…”

Section: Microbiological Quality Of Irradiated Grape Pomacementioning

confidence: 99%

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

et al. 2011

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Studies were carried out with an objective to assess the effect of various post harvest treatments with chemical preservative, ionizing radiation doses and low temperature (LT) storage on the storability and the microbial quality of the grape pomace and retention of anthocyanins in it. The grape pomace collected after processing of fully matured grape berries (var.Bangalore blue) was treated with 0.1% sodium benzoate(0.1% SB), packed and sealed in LDPE film pouches and exposed to γ-irradiation(0, 2, 4 and 6 kGy) and stored along with untreated control at LT (4±1°C, 90-95% RH)conditions. During storage, changes in physico-chemical and microbial quality attributes of these treated grape pomace were recorded. Among the treatments, combination of 0.1% sodium benzoate and 2.0 kGy dose of γ-irradiation (0.1% SB +2.0 kGy) was found to be more effective in improving the storability of grape pomace and in retention anthocyanins (34.70 mg/100 g) during storage. The storage life of above treated grape pomace stored at LT could be extended up to 16 days as compared to 8 days of control grape pomace (31.8 mg/100 g). Results on microbiological studies indicated that 0.1% SB +2.0 kGy reduced the total aerobic bacterial count (1.4 log CFU/g) and the yeast and mould count (1.6 log CFU/g) in the treated grape pomace during 16 days of storage as compared to the total aerobic bacterial count (6.5 log CFU/g) and the yeast and mould count (6.3 log CFU/g) in control. Sodium benzoate and low irradiation (0.1% SB +2.0 kGy) was significant in controlling the multiplication of coliforms in grape pomace during LT storage and thus finds potential for commercial application in ensuring the microbiological safety and quality of grape pomace during its bulk storage at low temperature (4±1°C; 90-95% RH) conditions. This preservation method could be used by the wine making industries for bulk storage of grape pomace after processing of colored grapes during peak harvesting season for further end uses.

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Electron‐beam Irradiation Preserves the Quality of White Button Mushroom (Agaricus bisporus) Slices

Cited by 50 publications

References 25 publications

Microbial succession in white button mushroom production systems from compost and casing to a marketable packed product

Microbial succession in white button mushroom production systems from compost and casing to a marketable packed product

The effect of electron beam on dates infestation

Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature

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