45G-9 |
Electrolyzed oxidized water irrigation to reduce bacterial populations on fresh mushrooms |
N. CHIKTHIMMAH1, J. D. McMillen1, A. Demirci2, L. F. LaBorde1, and R. B. Beelman1. (1) Dept. of Food Science, Pennsylvania State Univ., 111 Borland Lab., University Park, PA 16802-2504, (2) Dept. of Agricultural & Biological Engineering, Pennsylvania State Univ., 249 Agricultural Engineering Bldg., University Park, PA 16802 The quality and value of the mushroom crop is often significantly diminished by the presence of high bacterial populations that cause a brown, blotchy appearance that is highly undesirable to consumers. The focus of the present research was to evaluate modified Electrolyzed Oxidized (EO) water irrigation on yield, quality, and bacterial populations associated with fresh mushrooms. Crops were grown at the Mushroom Test Demonstration Facility (MTDF) on the Penn State University campus using standard growing practices except for the experimental additions to the irrigation water as follows: 1.) Normal well water – Control 2.) Well water + Acidic EO water (1:2 or 1:1) 3.) 0.3 % CaCl2 + Well water 4.) 0.3 % CaCl2 + Well water : Acidic EO water (1:2 or 1:1) Treatments to the irrigation water began 11 days after casing and continued throughout the rest of the cropping period. Mushrooms were harvested from three flushes and yield data was recorded separately for the four treatments. On the peak day of production from each flush, mushrooms were aseptically sampled from the production beds for bacterial counts prior to general harvest. Total aerobic bacteria were determined by standard plating procedures. Following general harvest, mushroom whiteness (L-value) and color (delta E) before and after a 7 day holding period was measured using a Minolta Chromameter. The treatments did not have a significant effect on the yield of mushrooms. Compared to the control, all treatments reduced bacterial populations. Calcium chloride had a significant effect on the reduction of bacterial populations. EO water irrigation with calcium chloride had a positive effect on whiteness, color and shelf-life. Results indicate that the cultural practices employed in the current experiment appear to be a practical strategy to reduce bacterial populations, and improve initial quality and shelf life of fresh mushrooms.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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