Properties of plasma-activated water with different activation time and its effects on the quality of button mushrooms (Agaricus bisporus)

This study aimed to develop an underwater air plasma generator to produce plasma-activated water (PAW). The effect of plasma activation time on the physicochemical properties of PAW and the effect of thus-generated PAW on the postharvest quality of button mushrooms were investigated. The results showed that the pH value, electrical conductivity, and oxidation-reduction potential of PAW were significantly dependent on plasma activation time, while no obvious changes were observed in PAW temperature during the whole activation process. The PAW treatment effectively inactivated Escherichia coli cells on the surface of button mushrooms, with the bacterial reduction from 0.11 to 1.32 log10 CFU/g when the activation time increased from 5 to 25 min. Furthermore, PAW treatment delayed the browning process, extended the shelf life of mushrooms, and affected other quality attributes of mushrooms. Among all these groups with PAW treatment, the 20-PAW-treated groups showed the highest firmness and total soluble solid content, and the lowest browning index and relative electrical conductivity during the whole storage duration. Additionally, no significant changes were observed in the pH and 1,1-dipheny1-2-picrylhydrazyl radical-scavenging capacity among all groups. •Activation time had a significant effect on the physiochemical properties of PAW.•The E. coli on surface of button mushroom was reduced by PAW treatment.•PAW could delay the process of softening and browning of button mushroom.•PAW with suitable activation time is a novel preservation method for fresh produce.