Effects of the combination of gamma irradiation and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom (Agaricus bisporus L.)

This study was conducted to examine the combined method of gamma irradiation doses (0, 1, and 2 kGy) and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom during storage. For this purpose, physical and chemical properties such as pH, color, weight loss, as well as texture parameters test of the mushroom samples were measured and microbial tests for Ag nanoparticles polyethylene films were also performed during 21 days of storage at 4 degrees C. It was observed that the samples irradiated with a dose of 2 kGy and placed in Ag nanoparticles polyethylene films had the lowest reduction in pH (14.33%) and L* (lightness; 6.0%), while weight loss, b* and browning index had the fewest changes with the amount of 9.47, 5.58, and 13.84, respectively. Also, a*, for the control sample and Ag nanoparticles polyethylene films after 21 days of storage increased up to 8.39 and 7.17%, respectively, compared to the initial samples. Also, the greatest changes in the firmness and elasticity for the treatment, respectively were 5.22 and 3.24% compared to the initial samples. Finally, it has been indicated that Ag nanoparticles polyethylene films could prevent the accumulation of microbial load. The results thus demonstrate that the combined use of gamma irradiation and Ag nanoparticles polyethylene films is an effective approach to maintain the quality of fresh bottom mushroom during storage. Practical applicationsIrradiating food causes changes in flavor, color, nutrients, taste, and other qualitative properties and such merits could extend the shelf life of the food products for preservation aims. Also, use of nanoparticles polyethylene films could help to better preservation of the mushrooms. Such combinations (nanoparticles films with gamma rays) could be of interest for the industry in packaging process and consequently export for long time consumption.