Electron beam irradiation preserves organic acids in Agaricus bisporus Portobello
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abstract
Foundation for Science and Technology (FCT, Portugal) and FEDER
under Programme PT2020 for financiai support to CIMO (UID/AGR/00690/2013), C2TN (UID/
Multi/04349/2013), A. Fernandes grant (SFRH/BPD/114753/2016) and L. Barras 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
The analysis of organic acids hás become increasingly important due to the role of
these compounds in the physiological activity of plants and mushrooms, exerting a
determinant activity in maintaining their quality and organoleptic characteristics.
Furthermore, organic acids profile hás been continuously used as a quality control
indicator [l], The short shelflife ofmushrooms is a barrier to their distribution and,
therefore, there hás been extensive research to find technologies that ensure the
preservation of mushrooms, maintaining their organoleptic properties. Irradiation is
an alternative that hás already been successfully applied in various food products [2].
In the present study, the efFects of electron beam irradiation and storage period (0, 4
and 8 days) over the organic acids profile ofthe widely cultivated mushroom Agaricus
bisporus Portobello, were evaluated. The irradiation was performed with a 10 MeV
energy irradiator at the doses of l, 2 and 5 kGy and organic acids were determined
using ultrafast liquid chromatograph (UFLC) coupled to photodiode array detector
(PDA) and 215 nm as preferred wavelengths, using a Shimadzu 20A series UFLC
(Shimadzu Cooperation).
In general, irradiated samples conducted to higher concentrations of ali the quantified
organic acids (oxalic, quinic and malic acids), particularly when using 2 and 5 kGy
doses (ranging between 0.6 - 1.8 g/lOOg and 0.6 - 1.9 g/lOOg respectively).
Overall, irradiation might be an alternative process to extend the shelf-life of
mushrooms, while preserving the composition in organic acids.
