TThe short shelf-life of mushrooms is an obstacle
to the distribution and marketing of the fresh product. There
has been extensive research on finding the most appropriate
technology for mushrooms preservation and a particular
interest arises for wild species. Treatment by irradiation
emerges as a possible conservation technique that has been
tested successfully in several food products. Herein, the
effects of gamma irradiation on Lactarius deliciosus (L. ex
Fr.) S. F. Gray chemical composition and antioxidant activity
were evaluated in samples submitted to different storage
periods (0, 4 and 8 days) at 4 °C. The irradiation treatments
were performed in a Co-60 experimental equipment.
Nutritional value was accessed by macronutrients analysis
and determination of energetic value; fatty acid, sugar and
tocopherol profiles were determined by gas chromatography–
flame ionization detector, high-performance liquid chromatography
(HPLC) refractive index and HPLC fluorescence,
respectively. The antioxidant activity was evaluated through
radical scavenging activity, reducing power, lipid peroxidation
inhibition and phenolics content. The obtained data show that,
until 1 kGy, gamma irradiation might provide a useful alternative
to ensure the quality and extend the life of mushrooms,
since its effects on macronutrients, energetic value, tocopherols
and antioxidant activity EC50 values were less significant
than the changes caused by storage time. Moreover, the chemical
and nutritional composition was similar in irradiated and
non-irradiated L. deliciosus samples.
