HIGH HYDROSTATIC PRESSURE (HHP) IS AN INNOVATIVE TECHNOLOGY WHICH MINIMIZES LOSS OF PHYSICOCHEMICAL AND NUTRITIONAL QUALITY MATCHING CONSUMER DEMANDS FOR FRESH-LIKE FOODS. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (300, 400 AND 500 MPA/1, 3 AND 5 MIN) ON MICROBIAL INACTIVATION AND QUALITY PARAMETERS OF A. VERA GEL AFTER 60 DAYS OF STORAGE. SHELF LIFE WAS DETERMINED SUCCESSFULLY BY FITTING EXPERIMENTAL MICROBIAL DATA TO THE MODIFIED GOMPERTZ EQUATION FOR SAMPLES TREATED AT 300 MPA/1 MIN. THE SAMPLES TREATED AT 400 AND 500 MPA DURING 1, 3 AND 5 MIN PRESENTED UNDETECTABLE LEVELS OF MICROORGANISMS' COUNTS. BASED ON MICROBIOLOGICAL RESULTS, THE ANALYSIS OF QUALITY ATTRIBUTES WAS FOCUSED ON THE EFFECTS OF HHP (300, 400 AND 500 MPA) DURING 5 MIN OF PROCESSING. ANTIOXIDANT ACTIVITY, WHICH WAS ANALYZED BY MEANS OF TOTAL POLYPHENOLS CONTENT AND DPPH-RADICAL SCAVENGING ACTIVITY, SHOWED A MAXIMUM VALUE AT 500 MPA. AT 400 MPA, VITAMIN C SHOWED THE MAXIMUM RETENTION (93%) AND VITAMIN E INCREASED THE INITIAL VALUE OF THE GEL. AN INCREASE OF POLYSACCHARIDES AT 500 MPA ALSO AFFECTED THE GEL FIRMNESS. DIFFERENCES IN SURFACE COLOR WERE ALSO OBSERVED. BASED ON RESULTS, APPLICATION OF 500 MPA DURING 5 MIN MAY BE SUCCESSFULLY USED TO PRESERVE MAIN QUALITY ATTRIBUTES OF A. VERA GEL.

THE AIM OF THIS INVESTIGATION WAS TO DETERMINE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) ON DIETARY FIBER, TOTAL PHENOLIC (TPC), VITAMIN B AND E CONTENTS, ANTIOXIDANT CAPACITY (AC) AND MICROBIOLOGICAL CHARACTERISTICS OF GOOSEBERRY PULP IMMEDIATELY AFTER PROCESSING (300?400?500 MPA/1?3?5 MIN) AND AFTER 30 DAYS OF STORAGE AT 4 °C. INITIALLY, TREATMENT AT 300 MPA/1 MIN REDUCED THE MICROBIAL COUNTS TO NON-DETECTABLE LEVELS (

EFFECTS OF PULSED ELECTRIC FIELDS (PEF: 1?2 KV/CM, 20 ?S) USED ALONE AND COMBINED WITH CARBON DIOXIDE (CO2: 70%) AND HIGH HYDROSTATIC PRESSURE (HP: 150 MPA, 5 MIN) ON THE PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL SHELF LIFE OF COHO SALMON UNDER PRE- AND POST-RIGOR CONDITIONS WERE STUDIED DURING REFRIGERATED STORAGE (25 DAYS). THE PEF + CO2 + HP TREATMENTS REDUCED COLOR CHANGES IN PRE-RIGOR MORE THAN IN POST-RIGOR SALMON. TEXTURE CHANGES OF PRE- AND POST-RIGOR SALMON DIFFERED BETWEEN UNTREATED AND TREATED SALMON. COMBINED TREATMENTS ALSO EFFECTIVELY REDUCED THE PROTEASE AND LIPASE ACTIVITY OF PRE-RIGOR SALMON. COLLAGENASE ACTIVITY OF POST-RIGOR SALMON REMAINED LOW IN ALL TREATMENTS. PRINCIPAL COMPONENT ANALYSIS SHOWED A CLEAR DIFFERENCE BETWEEN PRE- AND POST-RIGOR STATES IN THE EVALUATED PARAMETERS; HOWEVER, MICROBIOLOGICAL SHELF LIFE INCREASED WITH PEF + CO2 REGARDLESS OF THE RIGOR CONDITION. IN CONCLUSION, COMBINED PEF, CO2, AND HP TREATMENTS CAN IMPROVE SALMON QUALITY DURING REFRIGERATED STORAGE AND THUS EXTEND ITS MICROBIAL SHELF LIFE.

THIS STUDY FOCUSED ON APPLYING DIFFERENT HIGH HYDROSTATIC PRESSURE + CARBON DIOXIDE (HHP + CO2) PROCESSING CONDITIONS ON REFRIGERATED (4 °C, 25 DAYS) FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) TO INACTIVATE ENDOGENOUS ENZYMES (PROTEASE, LIPASE, COLLAGENASE), PHYSICOCHEMICAL PROPERTIES (TEXTURE, COLOR, LIPID OXIDATION), AND MICROBIAL SHELF LIFE. SALMON FILLETS WERE SUBJECTED TO COMBINED HHP (150 MPA/5 MIN) AND CO2 (50%, 70%, 100%). PROTEASE AND LIPASE INACTIVATION WAS ACHIEVED WITH COMBINED HHP + CO2 TREATMENTS IN WHICH LIPASE ACTIVITY REMAINED LOW AS OPPOSED TO PROTEASE ACTIVITY DURING STORAGE. COLLAGENASE ACTIVITY DECREASED APPROXIMATELY 90% DURING STORAGE WHEN APPLYING HHP + CO2. COMBINED TREATMENTS LIMITED THE INCREASE IN SPOILAGE INDICATORS, SUCH AS TOTAL VOLATILE AMINES AND TRIMETHYLAMINE. THE 150 MPA + 100% CO2 TREATMENT WAS THE MOST EFFECTIVE AT MAINTAINING HARDNESS AFTER 10 DAYS OF STORAGE. COMBINED TREATMENTS LIMITED HHP-INDUCED COLOR CHANGE AND REDUCED THE EXTENT OF CHANGES CAUSED BY STORAGE COMPARED WITH THE UNTREATED SAMPLE. MICROBIAL SHELF LIFE WAS EXTENDED BY THE CO2 CONTENT AND NOT BY THE HHP TREATMENTS; THIS RESULT WAS RELATED TO AN INCREASED LAG PHASE AND DECREASED GROWTH RATE. IT CAN BE CONCLUDED THAT COMBINING HHP AND CO2 COULD BE AN EFFECTIVE METHOD OF INACTIVATING ENDOGENOUS ENZYMES AND EXTEND SALMON SHELF LIFE.

THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) TREATMENTS (450 AND 550 MPA FOR 3 AND 4 MIN AT 20 °C) ON THE MICROBIAL BEHAVIOUR AND SHELF-LIFE EXTENSION OF CHILEAN JACK MACKEREL (TRACHURUS MURPHYI) DURING CHILLED STORAGE AT 4 °C WAS STUDIED. AEROBIC MESOPHILIC AND PSYCHROPHILIC MICROORGANISMS, AS WELL AS HYDROGEN SULPHIDE-PRODUCING BACTERIA (MAINLY SHEWANELLA PUTREFACIENS) WERE ENUMERATED IMMEDIATELY AFTER TREATMENT AND DURING SUBSEQUENT STORAGE AT 4 °C. PHYSICOCHEMICAL PARAMETERS SUCH AS PH AND TMA-N WERE ALSO RECORDED. RESULTS SHOWED THAT HHP TREATMENTS WERE EFFECTIVE IN REDUCING INITIAL MICROBIAL COUNTS AND DELAYED MICROBIAL GROWTH DURING REFRIGERATED STORAGE. HHP TREATMENTS WERE ALSO EFFECTIVE IN DELAYING TMA-N PRODUCTION IN THE FISH DURING STORAGE. AS A RESULT, MICROBIOLOGICAL SHELF-LIFE WAS SIGNIFICANTLY (P < 0.05) EXTENDED FROM ~ 6 DAYS (CONTROL SAMPLES) TO ~ 29 AND ~ 40 DAYS IN PRESSURISED SAMPLES AT 450 MPA/3 MIN AND 550 MPA/4 MIN, RESPECTIVELY.

TO IDENTIFY PROCESSING CONDITIONS THAT BETTER MAINTAIN PALM RUFF QUALITY ATTRIBUTES, HIGH HYDROSTATIC PRESSURE (HHP) WAS APPLIED TO PRE- AND POST-RIGOR FILLETS. PHYSICAL PARAMETERS AS WHITENESS INDEX (WI), WATER HOLDING CAPACITY (WHC), TEXTURE AND ULTRASTRUCTURE AND SHELF LIFE WERE EVALUATED AFTER THE APPLICATION OF 450 AND 550 MPA (3 AND 4 MIN) AND DURING COLD STORAGE. PRE-RIGOR FILLETS RETAINED LESS WATER AND WERE SOFTER THAN POST RIGOR, ALTHOUGH THE ONSET OF RIGOR INCREASED PALM RUFFS WHC AND FIRMNESS. APPLICATION OF HHP WHITENED PALM RUFFS DARK FLESH; HOWEVER, THIS EFFECT REVERTED AT THE END OF THE STORAGE. PRESSURIZED POST-RIGOR SAMPLES RETAINED LESS WATER THAN THE CONTROL AND STORAGE CAUSED A WHC INCREASE IN SAMPLES PRESSURIZED AT 550 MPA, INDEPENDENT ON THE RIGOR CONDITION. POST-RIGOR FILLETS SOFTENED AT PRESSURES OF 450-550 MPA APPEARING TO HAVE A LOWER THRESHOLD THAN BEEF OR COD (ABOVE 600 MPA). ULTRASTRUCTURAL CHANGES REVEALED A SUBTLE CONTRACTION (7.4%) OF THE MYOFIBRILS IN THE UNPRESSURIZED POST-RIGOR MUSCLE COMPARED TO PRE-RIGOR; AFTER 26 DAYS' STORAGE BOTH SAMPLES PRESENTED EXTENSIVE MUSCLE DEGRADATION AND SARCOMERE LENGTH WAS REDUCED IN 30%. HHP INDUCED PRESSURE DEPENDENT SHORTENING OF THE SARCOMERE AND MODIFICATIONS TO THE STRUCTURE WHICH AFTER 550 MPA WAS HARDLY RECOGNIZABLE. AFTER 26 DAYS' STORAGE, THERE WAS ONLY SLIGHT DEGRADATION OF THE ULTRASTRUCTURE, SHOWING THAT BEYOND THE STRUCTURAL MODIFICATIONS CAUSED BY HHP, POST-MORTEM DETERIORATION IS DELAYED IN HHP-TREATED FILLETS. FURTHERMORE, HHP EXTENDED PALM RUFFS SHELF LIFE TO 14-23 DAYS. THUS, HHP MAY BE CONSIDERED AS A TECHNOLOGY THAT MAINTAINS THE TEXTURAL QUALITY AND SHELF LIFE OF FRESH AND STORED FISH.

THE AIM OF THIS STUDY WAS TO INVESTIGATE THE EFFECT OF LOW-PRESSURE COLD PLASMA (LPCP) ON THE INACTIVATION OF ESCHERICHIA COLI AND LISTERIA INNOCUA ON FRESH-CUT APPLE SKIN AND ITS INFLUENCE ON WETTABILITY. COLD PLASMA TREATMENTS HAVE SHOWN TO BE EFFECTIVE TO DECONTAMINATE FOODS, BUT THEIR EFFECT ON THE WETTABILITY HAS NOT BEEN WELL STUDIED. SURFACE-INOCULATED APPLE SAMPLES WERE TREATED WITH ARGON (AR), NITROGEN (N2), OXYGEN (O2), AND ARGON-OXYGEN (AR-O2) COLD PLASMA USING A COMMERCIAL LPCP UNIT. THREE DIFFERENT MODELS WERE USED TO FIT BACTERIAL SURVIVAL CURVES AFTER THE LPCP TREATMENTS. CHANGES IN SURFACE WETTABILITY WERE ALSO DETERMINED BY MEASURING THE CONTACT ANGLE. THE LPCP TREATMENTS USING AR, O2, OR AR-O2 MIXTURE FOR 20 MIN WERE THE MOST EFFECTIVE TO INACTIVATE E. COLI WITH O2, WHILE THE LPCP TREATMENT WITH N2 FOR 20 MIN REDUCED L. INNOCUA THE MOST FOR (P?

THE COMBINED EFFECT OF OSMOTIC DEHYDRATION/OHMIC HEATING (OD?OH) AND VACUUM IMPREGNATION/OHMIC HEATING (VI?OH) ON PHYSICOCHEMICAL AND QUALITY PARAMETERS OF STRAWBERRY (AW, COLOR, FIRMNESS AND MICROSTRUCTURE), AS WELL AS ON MICROBIAL STABILITY OF STORAGE SAMPLES AT 5 AND 10 °C, WAS ANALYZED. TREATMENTS WERE CARRIED OUT WITH A 65% (W/W) SUCROSE SOLUTION AT 30 °C, AND OHMIC HEATING AT 9.2, 13, AND 17 V/CM ELECTRIC FIELD STRENGTHS, CORRESPONDING TO APPLIED VOLTAGES OF 70, 100, AND 130 V. DEHYDRATED SAMPLES SHOWED THAT WATER LOSS WAS GREATER IN OD?OH TREATMENTS AT 17 V/CM. THE GREATEST SOLUTE GAIN, LEAST FIRMNESS LOSS AND LEAST COLOR LOSS WERE OBTAINED IN THE VI?OH TREATMENT AT 13 V/CM. THE SHELF-LIFE OF STRAWBERRIES TREATED WITH VI?OH AT 13 V/CM AND STORED AT 5 °C WAS EXTENDED FROM 12 D (CONTROL SAMPLES) TO 25 D. FURTHERMORE, THE VI?OH TREATMENT AT 13 V/CM WAS THE BEST PROCESSING CONDITION FOR DEHYDRATING STRAWBERRIES.

THE EFFECT OF OHMIC HEATING (OH) ON THE TEXTURE, MICROBIAL LOAD, AND CADMIUM (CD) AND LEAD (PB) CONTENT WAS EVALUATED IN CHILEAN BLUE MUSSEL (MYTILUS CHILENSIS) AT SHUCKING AND SUBSEQUENT CANNING. MUSSEL SAMPLES WERE PROCESSED BY OH AND BLANCHING (BLAN) AT 50 ± 1 °C, 70 ± 1 °C AND 90 ± 1 °C FOR SHUCKING AND THEN CANNING AT 115 °C FOR 20 MIN. THE CD AND PB CONTENT IN FRESH MUSSELS WAS 2.47 ± 0.18 ?G G? 1 AND 5.26 ± 0.55 ?G G? 1 DRY WEIGHT (DW). THE GREATEST REDUCTION IN CD CONTENT WAS REACHED AT 90 ± 1 °C BY OH WITH 1.67 ± 0.06 ?G G? 1 (DW) AND 1.69 ± 0.08 ?G G? 1 (DW) BY BLAN. AT THE SAME TEMPERATURE, THE PB CONTENT WAS REDUCED TO 4.18 ± 0.24 ?G G? 1 DW FOR OH AND 4.14 ± 0.30 ?G G? 1 DW FOR BLAN. THE CUTTING STRENGTH OF FRESH SAMPLES (21.35 ± 2.44 N) SIGNIFICANTLY DECREASED IN SAMPLES PROCESSED BY OH (15.65 ± 1.36 N) AT 90 ± 1 °C COMPARED WITH BLAN SAMPLES (20.41 ± 3.16 N) AT THE SAME TEMPERATURE. THE INITIAL MEAN COUNT FOR MESOPHILIC AEROBIC MICROORGANISMS AND ENTEROBACTERIACEAE WAS 3.8 LOG CFU/G AND 2.5 LOG CFU/G, RESPECTIVELY. THE MESOPHILIC AEROBIC MICROORGANISM COUNT WAS REDUCED BY 1.7 LOGARITHMICAL UNITS, WHILE ENTEROBACTERIACEAE COUNTS WERE REDUCED TO UNDETECTABLE LEVELS BY OH AT 90 ± 1 °C.

THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) CONDITIONS AT TWO PROCESSING STAGES (300 MPA/5 MIN AFTER TUMBLING AND 600 MPA/3 MIN APPLIED TO THE FINAL PRODUCT) AND SODIUM REDUCTION (UP TO 50%) ON THE PHYSICOCHEMICAL PROPERTIES AND SENSORY AND MICROBIOLOGICAL QUALITY OF READY-TO-EAT (RTE) CHICKEN BREASTS WERE STUDIED. THE MICROBIOLOGICAL SHELF LIFE OF RTE CHICKEN BREASTS WAS ALSO ESTIMATED. THE NACL WAS PARTIALLY REPLACED WITH KCL (25%?50%), WHICH INCREASED (P < 0.05) COOKING LOSS AND HARDNESS OF CONVENTIONAL RTE CHICKEN BREASTS. HHP PROCESSING SIGNIFICANTLY REDUCED COOKING LOSS AND HARDNESS AND IMPROVED THE SENSORY ATTRIBUTES OF SODIUM-REDUCED RTE CHICKEN BREASTS COMPARED WITH CONTROLS. HHP EXTENDED THE MICROBIOLOGICAL SHELF LIFE OF SODIUM-REDUCED RTE CHICKEN BREASTS BY MORE THAN 60 DAYS. BASED ON THEIR PHYSICOCHEMICAL PROPERTIES AND SENSORY QUALITY, THE UNPRESSURISED RTE CHICKEN BREASTS REDUCED NACL UP TO 25%, WHILE PRESSURISED RTE CHICKEN BREASTS REDUCED UP TO 50%. HHP CONTRIBUTES TO DEVELOPING SODIUM-REDUCED RTE CHICKEN BREASTS WITH ENHANCED PRODUCT QUALITY AND MICROBIOLOGICAL SAFETY.

THIS STUDY WAS CARRIED OUT TO EVALUATE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) TREATMENT ON MICROBIAL BEHAVIOR AND THE SHELF-LIFE EXTENSION OF COHO SALMON AND ABALONE DURING CHILLED STORAGE AT 4 °C. FOR SALMON, HHP TREATMENTS WERE APPLIED AT 135, 170, AND 200 MPA FOR 30 S, WHILE ABALONE TREATMENT CONSISTED OF 500 MPA FOR 8 MIN AND 550 MPA FOR 3 OR 5 MIN. SPOILAGE BACTERIA (PSEUDOMONAS SPP. AND HYDROGEN SULFIDE-PRODUCING BACTERIA, MAINLY SHEWANELLA PUTREFACIENS), AS WELL AS AEROBIC MESOPHILIC AND PSYCROPHILIC MICROORGANISMS, WERE ENUMERATED IMMEDIATELY AFTER TREATMENT AND THROUGHOUT SUBSEQUENT STORAGE AT 4 °C. RESULTS HAVE SHOWN THAT HHP TREATMENT REDUCED THE INITIAL MICROBIAL COUNTS OF SALMON FROM 3.16 TO 2.2 LOG UNITS, MOREOVER ABALONE WAS REDUCED FROM 1.3 LOG TO UNDETECTABLE LEVELS (65 DAYS IRRESPECTIVE OF HHP TREATMENT APPLIED.

402 SAMPLES OF 22 SPECIES OF CULTIVATED AND WILD FRESH MUSHROOMS SOLD IN RETAIL MARKETS AND SUPERMARKETS IN ZARAGOZA (SPAIN) WERE STUDIED TO QUANTIFY THEIR MICROBIAL LOAD (MESOPHILIC AEROBIC MICROORGANISMS, PSEUDOMONAS GENUS, ENTEROBACTERIACEAE, LACTIC ACID BACTERIA, TOTAL AND THERMOTOLERANT COLIFORM BACTERIA, ESCHERICHIA COLI, YEASTS AND MOULDS) AND TO INVESTIGATE THE PRESENCE OF E. COLI O157:H7, LISTERIA MONOCYTOGENES, SALMONELLA SPP., STAPHYLOCOCCUS AUREUS AND YERSINIA ENTEROCOLITICA. THE TOTAL MICROBIAL COUNTS RANGED FROM 4.4 TO 9.4 LOG CFU/G, THE GENUS PSEUDOMONAS BEING THE MOST PREVALENT WITH COUNTS FROM 3.7 TO 9.3 LOG CFU/G AND AURICULARIA AURICULA-JUDAE THE SPECIES WITH THE HIGHEST MICROBIAL LOAD (9.4 LOG CFU/G). NO SIGNIFICANT DIFFERENCES (P > 0.05) WERE DETECTED BETWEEN MEAN COUNTS OF WILD AND CULTIVATED SPECIES IN ALL THE MICROBIAL GROUPS STUDIED. THE MICROBIOLOGICAL SAFETY LEVEL OF THE CULTIVATED MUSHROOMS WAS EXCELLENT SINCE NO PATHOGENS WERE ISOLATED, AND THE MICROBIAL COUNTS OF INDICATOR MICROORGANISMS WERE LOW, BEING DETECTED IN ONLY HALF OF THE SPECIES. SALMONELLA SPP, E. COLI O157:H7 AND S. AUREUS WERE NOT ISOLATED FROM ANY SAMPLE, Y. ENTEROCOLITICA WAS DETECTED IN ONLY FOUR SAMPLES OF WILD MUSHROOMS WHEREAS TWENTY-SIX (6.5%) WERE POSITIVE FOR L. MONOCYTOGENES, THEIR OCCURRENCE BEING RELATIVELY HIGH IN CALOCYBE GAMBOSA (40%), HYGROPHORUS LIMACINUS (40%) AND TUBER INDICUM (100%). THESE RESULTS SUGGEST THAT A STRATEGY TO REDUCE BACTERIAL POPULATIONS, AND TO IMPROVE THE MICROBIOLOGICAL SAFETY OF SOME SPECIES OF FRESH MUSHROOMS, SHOULD BE INVESTIGATED.

ALGINATE FILMS WITH DIFFERENT DEGREES OF CROSSLINKING OBTAINED BY INTERNAL GELATION, AND ALGINATE FILMS INCORPORATED WITH OREGANO ESSENTIAL OIL (OEO) WERE PREPARED. THE IMPACT OF THE DEGREE OF CROSSLINKING CAUSED BY THE USE OF CALCIUM CARBONATE AS CROSSLINKING AGENT AND THE INCORPORATION OF OEO INTO THE ALGINATE FILMS ON THEIR ANTIBACTERIAL, OPTICAL, MECHANICAL, MICROSTRUCTURAL AND WATER VAPOUR BARRIER PROPERTIES WAS EVALUATED.

THE PHYSICOCHEMICAL PROPERTIES OF NANOEMULSIONS CONTAINING CINNAMALDEHYDE (CIN) AT DIFFERENT CONCENTRATIONS (0.025 %, 0.05 %, AND 0.1 %, V/V) AND TWEEN 80 (0.05 %, V/V) WERE INVESTIGATED. ADDITIONALLY, THE EFFECT OF ALGINATE-BASED COATINGS [1.0 %, (W/V), GLYCEROL 0.125 (ML/G ALGINATE)] INCORPORATED WITH CIN NANOEMULSIONS ON THE QUALITY ATTRIBUTES AND SHELF LIFE OF BUTTON MUSHROOMS (AGARICUS BISPORUS) DURING 16 DAYS OF STORAGE AT 4 °C WAS EVALUATED. NANOEMULSIONS WITH A CIN:TWEEN 80 RATIO OF 1:1 REACHED THE SMALLEST DROPLET SIZE (183 NM) AND WERE THE MOST STABLE. THE QUALITY OF THE MUSHROOMS WAS REMARKABLY IMPROVED BY THE INCORPORATION OF CIN NANOEMULSIONS INTO COATINGS, DECREASING THE RESPIRATION RATE, WEIGHT LOSS, PPO ACTIVITY, AND PSEUDOMONAS COUNTS AND INCREASING RETENTION OF FIRMNESS, COLOR, TOTAL POLYPHENOLS, AND ANTIOXIDANT CAPACITY OF MUSHROOMS COMPARED TO THOSE IN THE CONTROL GROUP. THESE RESULTS CAN BE ASSOCIATED WITH THE SMALL DROPLET SIZE OF CIN AND ITS RELATIVELY UNIFORM DISPERSION IN THE COATING. NANOEMULSIFIED COATINGS REPRESENT A PROMISING ALTERNATIVE TO MAINTAIN THE QUALITY OF MUSHROOMS AND EXTEND THEIR SHELF LIFE.