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Improvement of Shelf Life and Postharvest Quality of White Button Mushroom by Electron Beam Irradiation
Author(s) -
Mami Yaqvob,
Peyvast Gholamali,
Ziaie Farhood,
Ghasemnezhad Mahmood,
Salmanpour Vahid
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12129
Subject(s) - postharvest , agaricus bisporus , mushroom , irradiation , shelf life , food irradiation , food science , chemistry , horticulture , electron beam processing , relative humidity , biology , physics , nuclear physics , thermodynamics
This project was carried out to study the effect of five different doses of electron beam irradiation, including 0 as control, 0.5, 1, 2 and 4 k G y on the shelf life and postharvest quality of button mushroom ( A garicus bisporus ). The experiment was conducted using an electron beam accelerator ( ESS ‐010‐03) and measurements were made during 1st, 4th, 8th, 12th and 16th day of storage at 4 C and 80% relative humidity. There was a significant difference between irradiated and nonirradiated (control) mushrooms in different indices. The mushrooms irradiated with 2 and 4 k G y contained more phenolic content than that irradiated with 0, 0.5 and 1 k G y. The irradiated mushroom showed the highest total antioxidant capacity, but vitamin C content significantly decreased in treated mushroom. There was a significant difference among irradiation doses on mushrooms L * , a* and b* values over 8, 12 and 16 days at cool storage. Mushrooms irradiated with 1 and 2 k G y appeared to have more L * value than other treatments. Furthermore, mushroom irradiated with 2 k G y had relatively the lowest electrolyte leakage over storage times. The highest protein content was found with 4 k G y. The data increased the current understanding of the effects of electron beam irradiation on the biochemical changes associated with postharvest senescence and should lead to more targeted strategies for reducing postharvest quality loss in A . bisporus . Practical Applications The highly perishable nature of mushrooms remains a problem for the progress of this industry. Food processing by employing radiation is well established as a physical, nonthermal mode of food preservation that processes foods at or nearly at ambient temperature. Irradiation at 2 kGy improved the color and some quality characteristics of Agaricus bisporus better than control and other electron beam doses.