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Effects of low-dose gamma-irradiation on the water state of fresh Lentinula edodes

文献类型： 外文期刊

作者： Shi, Defang 1 ; Zhou, Ranran 3 ; Feng, Xi 4 ; Dong, Xiaobo 1 ; Gao, Hong 2 ; Fan, Xiuzhi 2 ; Yin, Chaomin 2 ; Qiao, Yu 2 ; L 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

2.Hubei Acad Agr Sci, Res Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China

3.Hubei Univ Technol, Coll Bioengn & Food, Wuhan 430068, Hubei, Peoples R China

4.Calif State Univ, Dept Nutr Food Sci & Packaging, San Jose, CA 95192 USA

关键词： Lentinula edodes; gamma-Irradiation; Water state; Freshness

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： 2020 年 118 卷

页码：

收录情况： SCI

摘要： Understanding the water state in fresh Lentinula edodes under low-dose irradiation will be helpful to evaluate the freshness and forecast the shelf-life. In this study, the effects of low-dose gamma-irradiation (1.0 and 2.0 kGy) on the water state of L. edodes during storage were investigated. Low-field nuclear magnetic resonance results revealed that fractions M-22 and M-23 constituted the predominant parts among the four water fractions. The results also released that 1.0 kGy-irradiated mushrooms maintained the water state and good appearances. However, 2.0 kGy irradiation caused watery exudate and unfavourable appearance. Moreover, the changes of water state associated with the appearance can be used to assess the freshness and forecast the shelf-life of irradiated L. edodes. Our results suggested that low-dose gamma-irradiation (<= 1.0 kGy) was a potential preservative method to decrease the water loss, retain the freshness, and extend the shelf-life of fresh mushrooms.

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