Impact of slightly acidic electrolyzed water in combination with ultrasound on safety and quality of fresh-cut Agaricus bisporus

Fresh-cut Agaricus bisporus is highly susceptible to browning and microbial spoilage during refrigerated storage. This study evaluated slightly acidic electrolyzed water (SAEW) and ultrasound (US), applied individually or as a sequential SAEWUS treatment, as green washing–preservation strategies for fresh-cut mushrooms. Sliced samples were treated with distilled water (CK), SAEW (70 mg/L available chlorine), US (100 W, 40 kHz), or SAEWUS, in which US treatment was applied first and followed by SAEW washing. The treated samples were packaged in PA/PE bags and stored at 4 °C for 10 days. Quality changes were assessed by color parameters, browning-related enzyme activities (PPO, POD), lipid oxidation (MDA), antioxidant components and capacities, and microbial counts. In addition, microbial community succession in CK and SAEWUS samples was analyzed using 16 S rRNA sequencing. Compared with single treatments, SAEWUS most effectively delayed browning, maintained lower BI values, inhibited PPO and POD activities, and reduced oxidative damage. The sequential SAEWUS treatment also better preserved antioxidant levels and achieved a greater reduction in aerobic plate counts during storage. Microbial profiling further indicated that SAEWUS moderated spoilage-associated microbial succession and delayed microbial community deterioration. Overall, sequential US followed by SAEW washing represents a promising green pretreatment strategy to enhance quality retention and extend the refrigerated shelf life of fresh-cut mushrooms.