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Orientador(es)
Resumo(s)
The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product.
Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry
as well as consumers. There has been extensive research on finding the most appropriate technology
for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing
radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus
ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical
parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins,
sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical
parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.
Descrição
Palavras-chave
Mushrooms Gamma radiation Electron-beam Physico-chemical parameters Chemical/biochemical properties
Contexto Educativo
Citação
Fernandes, Ângela; Antonio, Amilcar L.; Oliveira, M. Beatriz P.P.; Martins, Anabela; Ferreira, Isabel C.F.R. (2012). Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review. Food Chemistry. ISSN 0308-8146. 135:2, p. 641–650