Process of antimicrobial treatment of fresh produce, particularly mushroom

a fresh produce and antimicrobial technology, applied in the field of fresh produce antimicrobial treatment, can solve the problems of direct damage to the tissue of mushrooms, and achieve the effects of reducing the initial population, inhibiting enzymatic browning, and preventing unwanted color changes

Inactive Publication Date: 2006-01-26
PENN STATE RES FOUND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0019] Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting

Problems solved by technology

A first-stage, high-pH wash destroys bacteria,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0036] A first stage solution is prepared using deionized water, 0.42 percent weight sodium bicarbonate and sodium hydroxide to adjust the solution pH to 10.5 at 25° C. A neutralization stage aqueous solution is prepared containing 0.15 weight percent fumaric acid and 0.15 weight percent sodium benzoate having a pH of 3.5. The neutralization stage solution is chilled to 10° C. Mushrooms are washed in 3.5-liter polyethylene buckets, at a ratio of 300 g of mushrooms per liter of wash solution. The mushrooms are washed for 30-60 seconds in the first stage solution and then immediately transferred to the second stage neutralization solution and immersed for an additional 30 seconds, for a total wash time of 90 seconds. In both wash stages, mushrooms are gently agitated by hand.

examples 2-6

[0037] The same procedure as set forth in Example 1 is followed, using the following formulations for first and second stage solutions. All solutions are described as weight percent of each component except where indicated.

Stage IStage IIExampleHigh-pH Sol'nNeutralizing Sol'n2Sodium bicarbonate 0.42%Sodium Erythorbate2.0%Sodium hydroxide to adjustCitric Acid0.4%pH to 10.5EDTA0.1%Calcium Chloride0.1%pH = 4.33Sodium Bicarbonate 0.42%Sodium Erythorbate2.0%Sodium hydroxide to adjustFumaric Acid0.3%pH to 10.5EDTA0.1%Calcium Chloride0.1%pH = 4.24Electrolyzed basic waterElectrolyzed acidic(pH 11.4, ORP −795 mV)water (pH 2.3,Adjusted to pH 10.5 withORP +1150)fumaric acidSodium Erythorbate2.0%pH = 4.55Electrolyzed basic waterSodium Erythorbate2.0%(pH 11.4, ORP −795 mV)Fumaric Acid EDTA0.3%Adjusted to pH 10.5 withEDTA0.1%fumaric acidCalcium Chloride0.1%pH = 4.26Sodium bicarbonate 0.42%Electrolyzed acidicSocium hydroxide to adjustwater (pH 2.3,pH to 10.5ORP +1150)Sodium Erythorbate2.0%pH = 4...

examples 8-14

[0038] The procedure as set forth in Example 1 is employed with the rinse times as indicated, using the following formulations for first and second stage solutions. Additionally, the mushrooms are washed in a third stage neutralizing solution containing browning control agents followed by a water spray rinse. All solutions are described as weight percent of each component except where indicated.

Stage IHigh-pHAntimicrobialStage IIStage IIIStage IVSol'nLow-pH AntimicrobialLow-pH Neutralizing &Water Rinse15-45 sec. (60-& Neutralizing Sol'nBrowning Control Sol'n5-15 sec.Example100° F.)15-45 sec. (50-90° F.)15-45 sec. (40-80° F.)(spray @40-70° F.)8SodiumFumaric acid, 0.3%Sodium Erythorbate,Waterbicarbonate 0.42%Sodium benzoate, 0.3%1.6%Sodium hydroxidepH 3.5Erythorbic Acid 0.4%to adjust pH toEDTA, 0.1%10.5Calcium Chloride, 0.1%pH 5.09Electrolyzed basicElectrolyzed acidicSodium Erythorbate,Waterwater (pH 11.4,water (pH 2.7,2.4%ORP −795 mV)ORP +1150 mV)Erythorbic acid, 0.6%EDTA, 0.1%Calc...

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PUM

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Abstract

Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a Divisional Application of application Ser. No. 10 / 091,367, filed Mar. 3, 2002, herein incorporated by reference.FIELD OF THE INVENTION [0002] The present invention relates generally to processes for reducing bacterial population and retarding spoilage and other unwanted quality changes in fresh and processed produce, particularly mushrooms, that are intended for ingestion by humans and lower animals, and more specifically to antimicrobial aqueous washes, especially those employing a pH of about 9.0 or above as part of the process, which are especially suitable for practicing said processes. BACKGROUND OF THE INVENTION [0003] Consumers identify whiteness and cleanliness of fresh mushrooms as the principal factors determining the quality thereof. Consumers prefer to purchase mushrooms that are bright white and free of casing material, compost, or other unwanted particulate contaminants clinging to the surfaces thereo...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23B7/154A23B7/157A23L1/28A23L3/3508A23L3/358
CPCA23B7/154A23B7/157A23L3/358A23L3/3508A23L1/28A23L31/00Y02A40/90
Inventor BEELMAN, ROBERT B.DEMIRCI, ALI
Owner PENN STATE RES FOUND
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