In this study the applicability of cold plasma, produced by surface dielectric barrier discharge (SDBD), to inactivate Pseudomonas tolaasii (P.tolaasii), polyphenol oxidase (PPO) and peroxidase (POD) enzymes, as well as its impact on quality parameters such as, color, texture, pH and weight loss were evaluated. The study evidently shows that treating with combination of 30% hydrogen peroxide vapor)with flow rate of 0.47 mL min⁻¹) and argon (H₂O₂ + Ar) for 180 s is capable of reducing the activity of PPO (0.17 U min⁻¹ g⁻¹ FW) and POD (0.21 U min⁻¹ g⁻¹ FW) and increasing the SOD enzyme (16.29 U g⁻¹ FW) in a 21-day storage period compared to control samples. This is while the quality characteristics of button mushroom are preserved during storage after such treatment.

Industrial relevance

This study provides information of A. bisporus storage during 21-day period after SDBD plasma treatment, which is rarely. Greater inactivation of P. tolaasii after 180 s treatment with combination of hydrogen peroxide vapor and air (H₂O₂ + air) was shown compared to control samples, but this treatment caused also slightly degradation of button mushroom color. A better reduction of PPO and POD enzyme activity as well as further increase of SOD enzyme activity was observed following treatment with 180 s of H₂O₂ + Ar gas in a 21-day storage period. This research work contributes to the understanding SDBD plasma induced effects on the shelf-life of button mushroom and could be a basis for a possible industrial implementation.

中文翻译：

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用表面介质阻挡放电等离子体处理后抑制酶和托拉假单胞菌在双孢蘑菇上的生长

在这项研究中，由表面介质阻挡放电 (SDBD) 产生的冷等离子体对灭活托拉假单胞菌( P.tolaasii )、多酚氧化酶 (PPO) 和过氧化物酶 (POD) 酶的适用性及其对质量参数的影响，如对颜色、质地、pH 值和重量损失进行评估。研究表明，用 30% 过氧化氢蒸气）和流速为 0.47 mL min ^-1）和氩气（H ₂ O ₂  + Ar）的组合处理 180 s 能够降低 PPO 的活性（0.17 U min ^-1  g ^-1 FW) 和 POD (0.21 U min ^-1  g ^-1 FW) 并增加 SOD 酶 (16.29 U g^-1 FW) 在 21 天的储存期内与对照样品相比。这是同时在经过这种处理后的储存过程中保留了蘑菇的质量特性。

工业相关性

本研究提供了在 SDBD 等离子体处理后 21 天期间双孢蘑菇储存的信息，这种情况很少见。 与对照样品相比，用过氧化氢蒸汽和空气（H ₂ O ₂ + 空气）的组合处理 180 秒后，托拉氏假单胞菌的灭活程度更大，但这种处理也导致蘑菇颜色的轻微退化。用 H ₂ O ₂处理 180 秒后观察到 PPO 和 POD 酶活性的更好降低以及 SOD 酶活性的进一步增加 + Ar 气体在 21 天的储存期内。这项研究工作有助于了解 SDBD 等离子体对蘑菇保质期的影响，并可能成为可能的工业实施的基础。