Effects of gamma radiation on physical and chemical parameters of wild Lactarius deliciosus L.
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FCT and COMPETE/QREN/UE- strategic projects PEst-OE/AGR/UI0690/2011
(CIMO) and PEst-C/EQB/LA0006/2011 (REQUIMTE); grant SFRH/BD/76019/2011 to
A. Fernandes.
The short shelf life of mushrooms is a barrier to their distribution and, therefore, there
has been extensive research to find technologies that ensure the preservation of
mushrooms, maintaining their organoleptic properties. Irradiation is an alternative that
has already been successfully applied in various food products1. There are several
studies in the literature assessing the effects of the application of ionizing radiation in
cultivated mushrooms in particular Agaricus bisporus, Lentinus edodes and Pleurotus
ostreatus, as reviewed recently by our research group.2 However, there are almost no
studies on wild species, which are generally highly valued commercially. Herein, the
effects of gamma radiation on physical and chemical properties of wild Lactarius
deliciosus L. were evaluated. Irradiation was performed in an experimental equipment
with 60Co sources (at the doses 0.5 and 1 kGy) and analyzes were performed throughout
the period of storage at 4 °C (0, 4 and 8 days). All results were compared with nonirradiated
samples (control). The physical properties determined were mass, color and
diameter of the cap3; the chemical properties evaluated included nutritional profile, and
fatty acids, tocopherols, mono and oligosaccharides by chromatographic techniques4.
The irradiated samples showed similar properties to the control. Up to 1 kGy, gamma
irradiation may be an alternative to ensure the quality and prolong the shelf life of
mushrooms, since the effects on the tested parameters were less significant than that
caused by the storage time.
