A novel physical hurdle technology by combining low voltage electrostatic field and modified atmosphere packaging for long-term stored button mushrooms (Agaricus bisporus)

The button mushrooms (Agaricus bisporus) are perishable due to microbial infection and water loss during storage. This study aimed to investigate a novel physical hurdle technology for extending the shelf-life of button mushrooms by combining a low voltage electrostatic field (LVEF) with modified atmosphere packaging (MAP). The research demonstrated that LVEF could control enzyme activity, reduce respiration rates and microbial infection, and lower CO2 concentration compared with the MAP treatment alone. On the other hand, MAP treatment could address the water loss issue of mushrooms during the storage period. The results found that the synergistic effects of LVEF and MAP contributed to suppressing respiratory intensity, inhibiting microbial growth, affecting enzyme activity, and maintaining membrane integrity. Also, the findings proved that synergies between LVEF and MAP treatment could extend the shelf-life of button mushrooms from 6 days to over 12 days at 4 °C. Overall, these results indicated that a novel hurdle technology by combining LVEF and MAP provides a promising strategy for extending the shelf-life of button mushrooms, which maybe also applicable for other long-term stored fruit and vegetables with satisfied food quality. Low voltage electrostatic field is a novel non-thermal physical preservation technology with high efficiency and safety. This work investigated a novel hurdle technology by combining low voltage electrostatic field and modified atmosphere packaging, contributing to long-term stored fruit and vegetables with satisfied food quality. This research provides a new preservation strategy for integration with established technologies across the entire fresh produce industry chain.