Effect of Electron Beam Generated X-ray Pretreatment on Postharvest Storage Quality of the Mushroom Agaricus bisporus

被引：0

作者：

Cui, Yuan ^{[1
]}

Zhong, Yuanyuan ^{[1
]}

Yu, Jiangtao ^{[2
]}

Bai, Junqing ^{[2
]}

Ma, Ji ^{[1
]}

Li, Mei ^{[1
]}

机构：

[1] College of Food Science and Engineering, Northwest A&F University, Yangling

[2] Yangling Hesheng Irradiation Technologies Co. Ltd., Yangling

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 23期

关键词：

Agaricus bisporus; electron beam generated X-ray; preservation; quality; storage;

D O I：

10.7506/spkx1002-6630-20240709-099

中图分类号：

学科分类号：

摘要：

This study investigated the effect of electron beam generated X-ray (EBGX) irradiation at different doses (0, 0.3, 0.6, 0.9 and 1.2 kGy) on the storage quality of harvested Agaricus bisporus at (15 ± 1) ℃. The results indicated that EBGX-treated mushroom had significant superiority in delaying mass loss, maintaining apparent color and textural properties, and promoting phenol accumulation compared with the non-treatment group. Different from the other irradiation doses, the 0.9 kGy treatment effectively delayed the rate of superoxide anion radical production, reduced the accumulation of reactive oxygen species (ROS), enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), and inhibited microbial growth. It is suggested that EBGX treatment can obviously delay the quality deterioration of A. bisporus during storage. This study provides a theoretical basis for the application of EBGX treatment in the preservation of A. bisporus. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：242 / 249

页数：7

共 25 条

[1]

2, pp. 56-59

[2]

ZHANG Y R, WANG D W, CHEN Y T, Et al., Healthy function and high valued utilization of edible fungi, Food Science and Human Wellness, 10, 4, pp. 408-420, (2021)

[3]

NI X Y, YU J H, SHAO P, Et al., Preservation of Agaricus bisporus freshness with using innovative ethylene manipulating active packaging paper, Food Chemistry, 345, (2021)

[4]

FERNANDES A, ANTONIO A L, Et al., Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review, Food Chemistry, 135, 2, pp. 641-650, (2012)

[5]

NAGAR V, HAJARE S N, SAROJ S D, Et al., Radiation processing of minimally processed sprouts (dew gram and chick pea): effect on sensory, nutritional and microbiological quality, International Journal of Food Science & Technology, 47, 3, pp. 620-626, (2012)

[6]

YOON Y S, AMEER K, SONG B S, Et al., Effects of X-ray irradiation on the postharvest quality characteristics of ‘Maehyang’ strawberry (Fragaria × Ananassa), Food Chemistry, 325, (2020)

[7]

DONG S T, GUO J T, YU J T, Et al., Effects of electron-beam generated X-ray irradiation on the postharvest storage quality of Agaricus bisporus, Innovative Food Science & Emerging Technologies, 80, (2022)

[8]

ZHONG Y Y, CUI Y, YU J T, Et al., Effect of electron-beam generated X-ray irradiation on water status and microstructure of fresh Hericium erinaceus by LF NMR, MRI, SEM and TEM, Postharvest Biology and Technology, 209, (2024)

[9]

LIU Q, KONG W L, HU S J, Et al., Effects of Oudemansiella radicata polysaccharide on postharvest quality of oyster mushroom (Pleurotus ostreatus) and its antifungal activity against Penicillium digitatum, Postharvest Biology and Technology, 166, (2020)

[10]

WANG H B, WU Y, YU R P, Et al., Effects of postharvest application of methyl jasmonate on physicochemical characteristics and antioxidant system of the blueberry fruit, Scientia Horticulturae, 258, (2019)

← 1 2 3 →