Effect of gamma irradiation on the nutritional quality of Agaricus bisporus strains cultivated in different composts.

Meire C.N Andrade,Fabrício R Vieira,Marli T.A Minhoni,João P.F Jesus,Sthefany R.F Viana,Marta H.F Spoto

doi:10.1590/0001-37652014109112

Abstract

The effect of irradiation doses (0, 125, 250 and 500 Gy) on the nutritional quality of A. bisporus mushrooms (strains ABI-07/06, ABI-05/03 and PB-1) cultivated in composts based on oat straw (Avena sativa) and brachiaria (Brachiaria sp.) was evaluated. The experimental design was 4 x 3 x 2 factorial scheme (irradiation doses x strains x composts), with 24 treatments, consisting of two repetitions each, totaling 48 experimental units (samples of mushrooms). The samples were irradiated in Cobalt-60 irradiator, model Gammacell 220 kGy, with dose rate of 0.740 kGy h-1, according to the treatments proposed. Subsequently, the control (unirradiated) and the other treatments were maintained at 4±1°C and 90% RH in a climatic chamber for carrying out the chemical analysis of the mushrooms on the 1st and 14th day of storage. It was found that all A. bisporus strains evaluated were food with excellent nutritional value, because they presented high protein and fiber contents and low ethereal extract content; the chemical characterization of the mushrooms was influenced by the compost type in which they were cultivated; gamma irradiation influenced the chemical composition of mushrooms.

Highlights

Edible fungi are food with high nutritional values (Bononi et al 1995)
Highest ash average (16.6%) and the compost based on brachiaria, ABI-07/06 and ABI-05/03 strains had the highest ash averages (16.6 and 16%, respectively) (Figure 1)
By comparing the ash content of A. bisporus strains when cultivated in the different composts (Figure 1), it was found that ABI-07/06 was the only strain to present statistically different averages

Summary

Introduction

Edible fungi are food with high nutritional values (Bononi et al 1995). their shelf life, as well as their nutritional value, vary according to the species, strain, processing after harvest, development stage of the mushroom, part of the mushroom (cap or stem) and the type of cultivation substrate used (Andrade et al 2008, Minhoni et al 2005).Despite its importance and use in human feeding, little is known in Brazil about the quality of edible mushrooms. Edible fungi are food with high nutritional values (Bononi et al 1995). Their shelf life, as well as their nutritional value, vary according to the species, strain, processing after harvest, development stage of the mushroom, part of the mushroom (cap or stem) and the type of cultivation substrate used (Andrade et al 2008, Minhoni et al 2005). Despite its importance and use in human feeding, little is known in Brazil about the quality of edible mushrooms. Trays with fresh mushrooms containing questionable nutritional information are usually found in the market, since the sources consulted are not always cited (Andrade et al 2008). The consumer seems to be in search of natural sources of vitamins and shown interest in good quality products (Furlani 2004)

Methods

Results

Conclusion