Button mushrooms (Agaricus bisporus) are highly popular worldwide due to their rich nutritional value and health benefits. However, the rapid water loss rate and browning restrict their economic value. The atmospheric cold plasma (ACP) generated by the plasma equipment used by dielectric barrier discharge preservation technology is widely used for food preservation since it is cost-efficient and environmentally friendly, generating no chemical residues. This study established four treatment groups, namely the direct ACP treatment group (DBD), plasma-activated water immersion group (PAW), pure water immersion group (PW), and control group (control), to explore the effect that ACP preservation technology has on button mushrooms. The results indicated that ACP treatment decreased the pH of pure water from 5.90 ± 0.03 to 5.16 ± 0.03, while significantly increasing the temperature (p < 0.05). During the storage period, the browning index (BI) and E value were the lowest in the PAW group, which exhibited the best hardness and sensory properties. Neither the pH nor water activity changed significantly during the storage period in any of the groups. The polyphenol oxidase (PPO) activity in the button mushroom decreased significantly compared with the control after plasma-activated water treatment. In summary, plasma-activated water significantly reduced the BI and E value of button mushrooms, inhibited PPO activity, and yielded the most stable sensory properties for the optimal preservation of button mushrooms.
Keywords: atmospheric cold plasma; button mushroom; plasma-activated water immersion; polyphenol oxidase; sensory evaluation.