Process for antimicrobial treatment of fresh produce, particularly mushrooms

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.

1 . A process for preserving fresh and processed mushrooms, comprising the steps of: 
 (a) contacting the mushrooms with a first antimicrobial solution having a pH of at least about 9.0;    (b) rinsing the mushrooms after said antimicrobial contacting step with a pH-neutralizing solution comprising ozonated water.    
   
   
       2 . The process of  claim 1  further comprising the step of: 
 (c) rinsing the mushrooms with a second pH neutralizing solution comprising a browning inhibitor.    
   
   
       3 . The process of  claim 2  wherein the browning inhibitor is selected from the group consisting of ascorbate, erythorbate, EDTA and calcium chloride.  
   
   
       4 . The method of  claim 2  wherein said browning inhibitor is selected from the group consisting of ascorbate, erythorbate and a combination thereof.