Abstract
Abstract Volvariella volvacea fruit bodies were exposed to six different dosage levels (0, 0.2, 0.4, 0.6, 0.8, and 1.0 kGy) of 60Co gamma ray source, and then stored at 16 °C and 55–60% relative humidity for 7 d. Storage of the 0.8-kGy treatment group resulted in the highest sensory evaluation score, (increase by 51.85% than other treatments). The activity of selected enzymes involved in postharvest deterioration were also studied. The results showed that irradiation treatments have achieved significantly better commercial appearance after 7 d of storage due to slower postharvest mushroom softening, browning, weight loss (10.53%–34.73%) and respiration rate (17.20%-48.72%) than control. respectively.Samples irradiated with the 0.8-kGy dose performed better than other treatments. The control showed a significantly higher malonaldehyde (MDA) level than the irradiated samples (5.5%–45.27%). Increased catalase (CAT) activity (P
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