Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (<i>Agaricus bisporus</i>)
Magdalena Zalewska | Elżbieta Górska-Horczyczak | Monika Marcinkowska-Lesiak
The impact of ozone dose and time of ozonization on the selected physicochemical properties of <i>Agaricus bisporus</i> 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<sup>−1</sup> 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<sup>−1</sup> for 30 or 60 min. Mushrooms from group (1 mg L<sup>−1</sup>) 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 <i>Agaricus bisporus</i>.
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