Food and Nutrition Sciences, 2013, 4, 1191-1200 Published Online December 2013 (http://www.scirp.org/journal/fns) http://dx.doi.org/10.4236/fns.2013.412153 Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (Agaricus bisporus) Camel Lagnika1,2, Min Zhang1*, Mohanad Bashari1, Fatoumata Tounkara1 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; 2Ecole Nationale des Sciences et Technique de Conservation et Transformation des Produits Agricoles de Sakété, Université d’Agri- culture de Kétou, Kétou, Benin. Email: *
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[email protected] Received August 26th, 2013; revised September 26th, 2013; accepted October 4th, 2013 Copyright © 2013 Camel Lagnika et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In accor- dance of the Creative Commons Attribution License all Copyrights © 2013 are reserved for SCIRP and the owner of the intellectual property Camel Lagnika et al. All Copyright © 2013 are guarded by law and by SCIRP as a guardian. ABSTRACT Effects of argon, krypton and their mixed pressure treatments on the quality of white mushrooms were studied during 9 days of storage at 4˚C. Among all treatments in this study, the minimum respiration rate, polyphenoloxidase activity, retained color change, antioxidants and delayed pseudomonas growth were observed with pressure argon (5 MPa) fol- lowed by mixing argon and krypton (2.5 MPa each) treatments. Respiration rates after 9 days of storage were 5.35%, 6.20%, 7.50%, 7.60%, 7.91% and 8.95% for HA5, HAK, HA2, HK5, HK2 and control, respectively.