S. Gautam et al., GAMMA-IRRADIATION EFFECT ON SHELF-LIFE, TEXTURE, POLYPHENOL OXIDASE AND MICROFLORA OF MUSHROOM (AGARICUS-BISPORUS), International journal of food sciences and nutrition, 49(1), 1998, pp. 5-10
An enhancement in the shelf-life of button mushroom (Agaricus bisporus
) up to a period of 10 days could be achieved by the application of a
gamma ray dose of 2kGy and storage at 10 degrees C. A study of the qua
lity parameters of the mushroom including cap opening, stipe elongatio
n, weight loss, surface microbial load, and polyphenol oxidase activit
y indicated that the irradiated commodity retained the quality attribu
tes required for its acceptability. The irradiated mushroom showed les
s brown discoloration compared to non-irradiated controls. The polyphe
nol oxidase, responsible for causing browning in stored mushroom, was
found to have reduced activity in irradiated mushroom.