Preserving the quality attributes of king oyster mushrooms (Pleurotus eryngii) through electron beam irradiation

Abstract

SummaryThe preservation of King oyster mushrooms (KOMs) during storage remains a significant challenge due to their susceptibility to microbial spoilage, browning and quality degradation. This study explores the efficacy of electron beam irradiation (EBI) as a novel preservation technique for KOMs, targeting these specific storage issues. Employing a range of detection techniques, we evaluated the impact of EBI on microbial contamination, essential qualities and the browning of KOMs. Our findings reveal that EBI significantly reduces microbial contamination, including total aerobic bacteria and Pseudomonas spp., effectively inhibiting pathogenic spoilage and the formation of browning lesions. The treatment successfully preserved the moisture content, water activity and minimised weight loss, thus maintaining the mushrooms' textural and visual quality. Notably, doses of EBI up to 2 kGy did not adversely affect the firmness of KOMs. Additionally, we determined that photostimulated luminescence and thermoluminescence are effective methods for detecting EBI treatment in KOMs, whereas electron spin resonance proved unsuitable due to the lack of a distinctive irradiation signal in high‐moisture content foods. These findings contribute to the development of an efficient preservation technique for perishable KOMs, offering potential applicability in the food industry.