Effect of precooling temperature on physiological quality of cold stored Agaricus bisporus
Keywords:
precooling, Agaricus bisporus, cold storage, precooling temperature, qualityAbstract
Effect of precooling temperatures (2°C, 6°C, 10°C and 14°C) on the physiological quality of postharvest Agaricus bisporus during cold storage was investigated. After six hours’ precooling, Agaricus bisporus was stored at 3°C and sampled on day 3, 6 and 9, respectively, for physiological quality analysis. Results showed that physiological quality of the Agaricus bisporus increased with the decrease of precooling temperature in the range of 2-14°C. Precooling at 2°C before cold storage had a positive impact on the storage quality of Agaricus bisporus. The decrease of hardness, whiteness and pH value was delayed, while the increase of cell membrane permeability and PPO and POD activities was restrained. Whiteness value of the Agaricus bisporus precooled at 2°C was above 80 on day 9, which means it was still acceptable, but the Agaricus bisporus precooled at 6°C and 10°C lost their commercial values. Keywords: precooling, Agaricus bisporus, cold storage, precooling temperature, quality DOI: 10.3965/j.ijabe.20140702.013 Citation: Wang X Y, Tan J C, Wang J. Effect of precooling temperature on physiological quality of cold stored Agaricus Bisporus. Int J Agric & Biol Eng, 2014; 7(2): 108-114.References
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[29] Zhao C E, Yang Z, Ma Z. Research of mathematical model of ventilation precooling process of fruit and vegetable. Modern Agriculture Machinery, 2006; (6): 33-35.
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[31] Chen T J, Guo Y L, Yu B N. Experimental Study on the Pressure-Difference Pre-cooling of Tomatoes in Cartons. Chinese Agricultural Science Bulletin, 2001; 17(5): 105-107.
[32] Wang Q, Chen H X, Dong D F, Liu F Z. Numeral analysis and experimental verification of pressure pre-cooling of golden pears. Chinese Agricultural Science Bulletin, 2008; 24(8): 262-266.
[2] Wang J, Wang X Y, Zhu J Y Liu Z L. Respiration rate model of Agaricus bisporus based on Langmuir adsorption theory. Transactions of the Chinese Society for Agricultural Machinery, 2011; 42(2): 110-115.
[3] Shen W. Precooling techniques and practical equipments for just harvested fresh fruits and vegetables. Modern Agricultural Science and Technology, 2010; (1): 345-349.
[4] Shi Q L, Wang X Y, Wang J, Zhao Y, Zhu J Y. Effect of different temperature on physiological characteristics of Agaricus bisporus. Science and Technology of Food Industry, 2005; 26(3): 165-166, 169.
[5] Xie J, Liu M. Effect of vacuum precooling and storage temperature on quality of spinach. Jiangsu Journal of Agricultural Sciences, 2010; 26(5): 1060-1063.
[6] Jin-Hee H, Hyuck-Jin K, Jeong-Yeol Y. Analysis of the thermal environment in a mushroom house using sensible heat balance and 3-D computational fluid dynamics. Biosystems Engineering, 2009; 104(3): 417-424.
[7] Zhang M, Yang L, Zhao H Z, Chen J H, Lu J H, Che Z H, et al. Experiment study on temperature distribution change of spherical fruits and vegetables during refrigeration process. Journal of Henan Agricultural University, 2010; 44(5): 76-579.
[8] Lan W J, Wei S J, Xia C F. Mathematic model to predict inner temperature of Chinese Yams during cold storage. Journal of Henan University of Science & Technology, 2006; 27(2): 81-83.
[9] Yan L P, Liu S, Rao X J, Liu X. Influence of different precooling patterns, packagings and specifications on precooling effect of tomato. Storage & Process, 2010; 10(5): 17-20.
[10] Jia D C, Wang R C, Xu H Q, Xiao Z W, Li Z Q, Piao F W. Effect of different pre-cooling treatment on kiwifruit cool storage. Journal of Hunan Agricultural University, 2008; 34(3): 314-316.
[11] Zhou R, Yan L P, Xie J. Countermeasures for the development of fruit cold-chain logistics in China. Food and Machinery, 2009; 25(1): 152-154.
[12] Wang X G. Look in the future and status of food safety in chinese food cold chain. Food Research and Developent, 2006; 27(8): 223-224.
[13] Tadhg Brosana, Da WenSun. Precooling techniques and applications for horticultural products a review. International Journal of Refrigeration, 2001; 24(2): 154-160.
[14] Liu B, Yin H, Ye Q Y. Analysis of weight loss of fruits and vegetables in forced air precooling. Chinese Agricultural Science Bulletin, 2011; 27(14): 263-266
[15] Chen G, Wang L J, Ren N H. Research advances in forced-air pre-cooling of fruit and vegetable. Journal of Anhui Agricultural Sciences, 2005: 33(8): 1491-1492, 1521.
[16] Liu F Z, Liu X D. The experimental study in cabbage pressure pre-cooling. Refrigeration, 2001; 20(1): 6-9.
[17] Yang Z, Huang Y J, Zhao C E. Research Advances on Forced-air Pre-cooling Technique for Fruits and Vegetables. Chinese Agricultural Science Bulletin, 2006; 22(9): 471-471.
[18] He Da J, Woods L. An investigation on blast precooling of mushrooms. Chinese Agricultural Science Bulletin, 1993; 9(1): 64-69.
[19] Ma Q. Research situation of vacuum pre-cooling technology applied in fruits and vegetables. Journal of Hebei Agricultural Sciences, 2009; 13(3): 15-16, 38.
[20] Xu X. Edible Fungi storage and preservation. Edible Fungi, 2002; 24(2): 43-44.
[21] Chen X M. Inhibitory effect of blanching on vitamin loss and browning of dehydrated carrots. Food Research and Development, 2008; 29(3): 63-65.
[22] Tao F, Zhan M. Effect of vacuum cooling on quality of Agaricus bisporus during storage. Food & Machinery, 2006; 22(2): 47-49.
[23] Zhu J Y, Wang X Y, Xu Y C. Effect of storage temperature on the postharvest physiology and quality of Agaricus bisporus. Transactions of The Chinese Society of Agricultural Machinery, 2005; 36(11): 92-94, 97.
[24] Liu B, Zhu L H, Ye Q Y. Influence of packed rate and compensated water on vacuum precooling of King oyster mushroom. Chinese Agricultural Science Bulletin, 2012; 28(3): 274-277.
[25] Zhou G S, Liu Z H, Li J D, Wang B X, Huang J C. Effect of Water Stress on Membrane Lipid Peroxidation of Chloroplast from Wheat. Journal of Beijing Agricultural College, 2003; 18(2): 86-88.
[26] Chen Y B, Lin H Y, Zhao H H. Effect of vacuum precooling for flowering Chinese cabbage. Transaction of the Chinese Society of Agricultural Engineering, 2003; 19(5): 161-165.
[27] Yang Z, Zhao C E, Yan G Q, Zheng M A. Experimental study on forced-air pre-cooling of single longan. Journal of Agricultural Mechanization Research, 2006; (11): 159-161.
[28] Wang L Q,Ying T J, Shen G Y, Chen F P. Study on the Technique and Equipment for Forced-air Precooling of Broccoli. Chinese Agricul Tural Mechanization, 2004; (4): 48-50.
[29] Zhao C E, Yang Z, Ma Z. Research of mathematical model of ventilation precooling process of fruit and vegetable. Modern Agriculture Machinery, 2006; (6): 33-35.
[30] Wu Z Y. Mathematical model of spheral fruit vegetable in the pressure difference precooling. Journal of Anhui agricultural sciences, 2008; 36(4): 1279-1280, 1283.
[31] Chen T J, Guo Y L, Yu B N. Experimental Study on the Pressure-Difference Pre-cooling of Tomatoes in Cartons. Chinese Agricultural Science Bulletin, 2001; 17(5): 105-107.
[32] Wang Q, Chen H X, Dong D F, Liu F Z. Numeral analysis and experimental verification of pressure pre-cooling of golden pears. Chinese Agricultural Science Bulletin, 2008; 24(8): 262-266.
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Published
2014-04-28
How to Cite
Xiangyou, W., Jincui, T., & Juan, W. (2014). Effect of precooling temperature on physiological quality of cold stored Agaricus bisporus. International Journal of Agricultural and Biological Engineering, 7(2), 108–114. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/875
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Agro-product and Food Processing Systems
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