UV-Cضد عفونی قارچ دکمه ای با نور

SANITATION OF MUSHROOM (AGARICUS BISPORUS) WITH UV-C LIGHT

Mushroom is traditionally considered as a product with high metabolic activity and as a result high sensitivity to mechanical damage and microbiological spoilage. The main postharvest problems with mushrooms are water loss, undesirable texture changes and microbial safety. The use of chemical agents with antimicrobial proper-ties is one of the most common techniques used to control the growth of micro-organisms in food. UV-C irradiation and novel antimicrobial treatments (such as per-oxyacetic acid, ozone) have a great potential because they may provide an alternative to sodium hypochlorite, a traditionally-used, but much-questioned industrial sanita-tion agent. This paper studies the effect of UV-C exposure time (from 0 to 6 min) on the reduction of microbial counts (aerobic mesophilic count) and colour change (cap and stem) during the shelf-life of whole mushrooms. Additionally, the antimicrobial potential of UV-C treatment was compared to sodium hypochlorite (2.45 mg Cl2/L pH 6.5) that is traditionally used in food industry to reduce microbial load. Microbial reduction as a function of exposure time of UV-C light followed a saturation curve.