Effect of Co-60 gamma-irradiation on postharvest quality and selected enzyme activities of Pleurotus nebrodensis

文献类型： 外文期刊

第一作者： Feng, Zhiyong

作者： Feng, Zhiyong;Tan, Qi;Xiong, Qiao-ling;Xing, Zeng-tao;Xiong, Qiao-ling;Bian, Yin-bing

作者机构：

关键词： Co-60 irradiation;Mushroom fruit body;Pleurotus nebrodensis;Postharvest deterioration;Increased shelf life

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2009 年 42 卷 1 期

页码：

收录情况： SCI

摘要： Freshly harvested Pleurotus nebrodensis fruit bodies were exposed to four different doses (0.8-2.0 kGy) of Co-60 gamma-irradiation and various physiological changes associated with postharvest deterioration, as well as the activities of selected enzymes (proteinase, polyphenoloxidase, superoxide dismutase, catalase) thought to play a role in the process of deterioration, were monitored during 22 days of subsequent storage at 4 degrees C and 65-70% relative humidity. An irradiation dose of 1.2 kGy significantly delayed (by 6-9 days) the onset of fruit body softening, splitting and browning compared with non-irradiated controls and test samples subjected to lower or higher irradiation doses. Irradiation with 1.2 and 1.6 kGy also had a positive effect on other indicators of mushroom tissue senescence, resulting in smaller decreases in soluble protein levels and more protracted increases in proteinase activity. Peak levels of polyphenoloxidase activity, widely recognized as causing postharvest browning of mushroom tissue, were also significantly lower (P < 0.05) in fruit bodies exposed to 1.2 kGy compared with non-irradiated controls. Our data increase our understanding of the effects of gamma-irradiation on the biochemical changes associated with postharvest deterioration in P. nebrodensis, and improve the prospects of more targeted strategies for extending the shelf life of both this and other mushrooms. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

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