Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review

• Type: Another Publication in an International Scientific Journal
• Date: 2012

Authors

Angela Fernandes (Author) Other; Amilcar L Antonio (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Anabela Martins (Author) Other; Isabel C F R Ferreira (Author) Other

Journal

Title: Food Chemistry

Vol. 135 No. 3

Pages: 641-650

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 50 Citations

Scopus - 78 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-3E9

DOI: 10.1016/j.foodchem.2012.04.136

Abstract (EN): The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins, sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10