Irradiation and storage time effects on chemical parameters of Agaricus bisporus Portobello
Conference Paper
Overview
Overview
abstract
Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial
support to CIMO (UID/AGR/00690/2013), C2TN (UID/Multi/04349/2013), grant to A. Fernandes
(SFRH/BPD/114753/2016) and L. Barros contract; European Structural and Investment Funds (ESIF)
(Regional Operational Program Norte 2020, Project ValorNatural®); Rural Development Program (Project
MicoCoating, PDR2020-101-031472); International Atomic Energy Agency (IAEA) Coordinated Research
Project D61024 DEXAFI.
Mushrooms are one of the most perishable products and tend to lose quality right after harvest.
The short shelf-life of mushrooms (1-3 days at room temperature) is an impediment to the
distribution and marketing of the fresh product. Treatment by irradiation emerges as a possible
conservation technique that has been tested successfully in several food products and increases
the extractability of some bioactive compounds [1,2]. The present work reports the effects of
gamma radiation and storage period (0, 4 and 8 days) on the chemical composition of one the
most widely cultivated mushrooms, Agaricus bisporus Portobello; specifically, free sugars,
ergosterol and organic acids. The irradiations were performed in an experimental 60Co equipment
at the doses of 1, 2 and 5 kGy and a dose rate of 1.4 kGy/h. Free sugars and ergosterol were
determined using high performance liquid chromatography coupled to a refraction index and UV
detector, respectively, while organic acids were determined using ultrafast liquid chromatography
coupled to a diode array detector. The results shown that storage period had a higher effect on
all the evaluated parameters than the tested radiation doses. It was possible to observe
preservation of the fructose, mannitol and trehalose contents in the irradiated samples, along
storage time. A higher ergosterol level was found by applying the doses of 1 kGy. All the applied
doses also preserved the total organic acids (oxalic, quinic and malic acids) in relation to the
control sample. These results indicated the potential of using gamma rays in order to increase
the extraction of specific compounds also suggesting to be a feasible alternative process 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.
