Irradiation on Quality Parameters of Mushrooms: A Post- Harvest Processing Analysis

This chapter aimed to study the effect of Gamma Radiation processing on physical and nutritional parameters of mushroom (2015-17). Food irradiation may be considered as a second big breakthrough after pasteurization. It is the process of exposing food to ionizing radiation in order to destroy microorganisms or insects that could be present in the food and some time to improve the functional properties of food or to eliminate toxins, with the least compromise on sensory and nutritive quality. Mushrooms are fleshy fungi, being used as food and medicine. However, their short shelf-life and high initial microbial load are the major problems regarding their easy distribution and safe consumption.

In the current study mushrooms were irradiated by the use of Gamma (d) Irradiation chamber unit at Quality control lab, Professor Jayashankar Agricultural University, Hyderabad. Results of the current study revealed that PLW, colour (L*, a* and b* values), moisture and fibre in mushrooms were significantly reduced among non-irradiated. Whereas, slight but insignificant changes were noticed in moisture, carbohydrate, fibre and protein content of irradiated mushrooms at 0.25 kGy. The reduction in moisture content of non-irradiated mushrooms was more (Fig. 1) from initial (91.23%) to final Phase (79.01%) of the experimental period compared with mushrooms irradiated at 0.25 kGy (92.20% to77.42%) and 0.75 kGy (92.00% to 77.53%). All of the samples of mushrooms had significantly higher sodium and potassium contents. Gamma radiation enhanced the shelf life of mushrooms while maintaining their general quality without affecting their physico-chemical quality.