Seo-Joon Yeom, Geon-Ah Lee, Sang-Su Kim, Ki-Nam Yoon, Beom-Seok Song, Jong-Heum Park, Woo-Jin Jung, Young-Min Kim, Jae-Kyung Kim
{"title":"Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)","authors":"Seo-Joon Yeom, Geon-Ah Lee, Sang-Su Kim, Ki-Nam Yoon, Beom-Seok Song, Jong-Heum Park, Woo-Jin Jung, Young-Min Kim, Jae-Kyung Kim","doi":"10.11002/kjfp.2023.30.5.729","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.5.729","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
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.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.