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

Author

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  • Magdalena Zalewska

    (Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 02-776 Warsaw, Poland)

  • Elżbieta Górska-Horczyczak

    (Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 02-776 Warsaw, Poland)

  • Monika Marcinkowska-Lesiak

    (Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 02-776 Warsaw, Poland)

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 .

Suggested Citation

  • Magdalena Zalewska & Elżbieta Górska-Horczyczak & Monika Marcinkowska-Lesiak, 2021. "Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms ( Agaricus bisporus )," Agriculture, MDPI, vol. 11(8), pages 1-13, August.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:8:p:748-:d:609829
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    References listed on IDEAS

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    1. Anna Onopiuk & Arkadiusz Szpicer & Iwona Wojtasik-Kalinowska & Agnieszka Wierzbicka & Andrzej Półtorak, 2021. "Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes," Agriculture, MDPI, vol. 11(5), pages 1-16, May.
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    1. repec:caa:jnlcjf:v:preprint:id:158-2023-cjfs is not listed on IDEAS
    2. Touseef Iqbal & Muhammad Sohaib & Sanaullah Iqbal & Habib Rehman, 2024. "Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(3), pages 174-183.

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