Abstract:This study examined the freshness-preserving effect of low-dose 60Co γ-ray irradiation treatment on the freshness of fresh mushrooms. Fresh Lentinus edodes were irradiated with 0, 1, 1.5 or 2 kGy dose, respectively, before being stored at 4±1 ℃ and humidity of 80±5%. Then, the microbial content, tissue firmness, color, and activities of enzymes (superoxide dismutase (SOD), glutathione reductase (GR), phenylalanine ammonia lyase (PAL), cellulase, and chitinase) were measured. Obtained results showed that the exposure to irradiation at a dose of 1 kGy significantly delayed (4~8 days) fruit softening and browning. During storage, the irradiation dose of 1 KGy can control the reduction of enzyme activity in the antioxidant systems, reduce the accumulation of cellulose and chitin, and inhibition the aging of the mushroom. Therefore, the 60Co γ-ray irradiation dose of 1 KGy can help preserve the characteristic quality of fresh mushrooms, but an irradiation doses above 1.5 kGy could accelerate the quality deterioration of fresh mushrooms.
