Properties of plasma-activated water with different activation time and its effects on the quality of button mushrooms (Agaricus bisporus)

This study aimed to develop an underwater air plasma generator to produce plasma-activated water (PAW). The effect of plasma activation time on the physicochemical properties of PAW and the effect of thus-generated PAW on the postharvest quality of button mushrooms were investigated. The results showed that the pH value, electrical conductivity, and oxidation-reduction potential of PAW were significantly dependent on plasma activation time, while no obvious changes were observed in PAW temperature during the whole activation process. The PAW treatment effectively inactivated Escherichia coli cells on the surface of button mushrooms, with the bacterial reduction from 0.11 to 1.32 log10 CFU/g when the activation time increased from 5 to 25 min. Furthermore, PAW treatment delayed the browning process, extended the shelf life of mushrooms, and affected other quality attributes of mushrooms. Among all these groups with PAW treatment, the 20-PAW-treated groups showed the highest firmness and total soluble solid content, and the lowest browning index and relative electrical conductivity during the whole storage duration. Additionally, no significant changes were observed in the pH and 1,1-dipheny1-2-picrylhydrazyl radical-scavenging capacity among all groups.

Automated summary

The study developed an underwater air plasma generator to produce plasma-activated water (PAW) and investigated its effect on the postharvest quality of button mushrooms. Results showed that PAW effectively inactivated Escherichia coli cells on mushroom surfaces and extended their shelf life. Among all treatment groups, the 20-minute PAW-treated group exhibited the best quality attributes during storage, indicating the potential of PAW in enhancing mushroom quality and safety.