Effects of electron-beam generated X-ray irradiation on the postharvest storage quality of Agaricus bisporus

Dong, Shuting; Guo, Jintao; Yu, Jiangtao; Bai, Junqing; Xu, Huaide; Li, Mei

doi:10.1016/j.ifset.2022.103079

Cited by 22 publications

(5 citation statements)

References 42 publications

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“…Subsequently, with the maturing and aging process of mushrooms, TPC gradually decreased. The changing tendency of TPC during storage agreed with the findings of Dong et al 27 . The PAL activities for both groups gradually declined throughout storage at 4 °C, which could be associated with aging processes (Fig.…”

Section: Resultssupporting

confidence: 90%

Enhancement of quality and self‐defense capacity of Agaricus bisporus by UV‐C treatment

He,

Zhong,

Wei

et al. 2023

J Sci Food Agric

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BACKGROUNDAgaricus bisporus (A. bisporus) with completely white appearance are popular with consumers. However, A. bisporus are easily senescence and spoilt, which results in browning and oxidative tissue damage with limited shelf life. This study investigated the effects of shortwave ultraviolet (UV‐C, 1.0 kJ m−2) irradiation on quality features, enzymatic browning, defense properties of A. bisporus stored at 4 °C for 21 d.RESULTSAfter storage, UV‐C irradiated A. bisporus had increased quality on sensory, color, hardness, exhibited higher content in total phenolic, brown melanin precursors, including γ‐glutaminyl‐4‐hydroxybenzene (GHB), γ‐glutaminyl‐3,4‐dihydroxybenzene (GDHB) and tyrosine content, lower accumulation of malondiadehyde (MDA), hydrogen peroxide (H2O2), superoxide radical (O2•¯) and maintained membrane integrity in comparison to control samples. Besides, A. bisporus treated by UV‐C showed lower degree of browning and higher level of self‐defense capacity which may be ascribed to the enhancement in activities of superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonia lyase (PAL), Chitinase (CHT), β‐1, 3 glucanase activity (GLU) and inhibiting the activities of polyphenol oxidase (PPO) during the storage.CONCLUSIONThese results indicated that the higher self‐defense capacity with UV‐C treatment might be the mechanism associated with the delay of senescence in Agaricus bisporus. Therefore, the UV‐C treatment is suggested as a potential practical application in mushrooms.This article is protected by copyright. All rights reserved.

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Section: Resultssupporting

confidence: 90%

Enhancement of quality and self‐defense capacity of Agaricus bisporus by UV‐C treatment

He,

Zhong,

Wei

et al. 2023

J Sci Food Agric

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“…The OD value was immediately measured at 420 nm, and the change in OD value was recorded every 20 s for 2 min. SOD activity was measured following the approach of Liu et al, and the CAT activity was determined according to the method of Dong et al [ 22 , 23 ]. The activities of the above are expressed as U kg −1 prot.…”

Section: Methodsmentioning

confidence: 99%

Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage

Shi,

Yang,

Wang

et al. 2024

Foods

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Browning and other undesirable effects on Agaricus bisporus (A. bisporus) during storage seriously affect its commercial value. In this study, a strain, Lactiplantibacillus plantarum NML21, that resists browning and delays the deterioration of A. bisporus was screened among 72 strains of lactic acid bacteria (LAB), and its preservative effect was analyzed. The results demonstrated that gallic acid, catechin, and protocatechuic acid promoted the growth of NML21, and the strain conversion rates of gallic acid and protocatechuic acid reached 97.16% and 95.85%, respectively. During a 15 d storage of the samples, the NML21 treatment displayed a reduction in the browning index (58.4), weight loss (2.64%), respiration rate (325.45 mg kg−1 h−1), and firmness (0.65 N). The treatment further inhibited Pseudomonas spp. growth and polyphenol oxidase activity, improved the antioxidant capacity, reduced the accumulation of reactive oxygen species, and reduced the malonaldehyde content and cell membrane conductivity. Taken together, the optimized concentrations of NML21 may extend the shelf life of A. bisporus for 3–6 d and could be a useful technique for preserving fresh produce.

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“…to rely on microbiological properties such as cytosolic water content, DNA size, and antioxidant enzymes as well as the water content in foods, water activity, and temperature (Kim, 2006). In previous studies, gamma irradiation within the range of 1-2 kGy or higher has been reported to reduce the microbial counts to a level below the limit of detection in Agaricus bisporus (Dong et al, 2022;Koorapati et al, 2004;Wani et al, 2009), Lentinula edodes (Jiang et al, 2010), and Flammulina Velutipes (Yeom et al, 2023). Hence, gamma irradiation at ≥ 2 kGy was the effective dose to reduce the level of microbial contamination during post-harvest storage of king oyster mushrooms.…”

Section: Microbiological Analysismentioning

confidence: 97%

“…For mushrooms, in particular, a maximum irradiation dose of 1-3 kGy is permitted in overseas countries (Argentina, Hungary, Israel, Mexico, Poland, and China) for improved storability and sanitization (Akram and Kwon, 2010) but in South Korea, maximum irradiation dose of 1 kGy is permitted [Ministry of Food and Drug Safety (MFDS), 2023]. Although many studies have investigated button mushrooms (Agaricus bisporus) (Beaulieu et al, 1999;Dong et al, 2022;Duan et al, 2010;Koorapati et al, 2004;Mami et al, 2014;Wani et al, 2009), king oyster mushrooms have not been sufficiently investigated yet. Thus, this study aimed, first, to improve the storability of king oyster mushrooms through gamma irradiation as a post-harvest treatment, and second, to determine the optimal irradiation dose to maintain the Korean J Food Preserv, 30(5) (2023) commercial quality of king oyster mushrooms during storage period of 28 days.…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)

Yeom,

Lee,

Kim

et al. 2023

Korean J. Food Preserv.

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The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4°C with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.

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Effects of electron-beam generated X-ray irradiation on the postharvest storage quality of Agaricus bisporus

Cited by 22 publications

References 42 publications

Enhancement of quality and self‐defense capacity of Agaricus bisporus by UV‐C treatment

Enhancement of quality and self‐defense capacity of Agaricus bisporus by UV‐C treatment

Screening of Lactiplantibacillus plantarum NML21 and Its Maintenance on Postharvest Quality of Agaricus bisporus through Anti-Browning and Mitigation of Oxidative Damage

Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)

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