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.
Funder
Korea Atomic Energy Research Institute
Publisher
The Korean Society of Food Preservation
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