Abstract
This study investigated the effects of ultraviolet-A (UV-A) and ultraviolet-C (UV-C) light on the mechanical properties in oyster mushrooms during the growth. Experiments were carried out with irradiation of the mushrooms with UV-A (365 nm) and UV-C (254 nm) light during growth. The exposure time ranged from 10 minutes to 60 minutes at intervals of 10 minutes and irradiation was done for three days. The samples for experimental studies were cut into cylindrical shapes of diameter 12.50 mm and thickness 3.00 mm. The storage modulus, loss modulus, and loss factor of the irradiated samples and control samples were determined for both UV bands and there was a significant difference between the storage modulus, loss modulus, and loss factor of the irradiated samples by both UV bands with reference to the control sample, P < 0.05. UV-C light irradiated samples had higher loss modulus and loss factor but low storage modulus as temperature increased from 35 to 100°C with respect to the control sample while UV-A light irradiated samples had lower loss modulus, low loss factor, and higher storage modulus than UV-C irradiated samples.
Highlights
The sun emits ultraviolet radiation in the form of ultravioletA (UV-A), ultraviolet-B (UV-B), and ultraviolet-C (UV-C) bands [1]
UV-C light is blocked by the ozone layer; of the three UV bands, UV-A and UV-B are the only bands that reach the earth’s surface after atmospheric filtration
The storage modulus, loss modulus, and loss factor of irradiated sample were compared with the control sample and multiple comparisons were performed using the Turkey test
Summary
The sun emits ultraviolet radiation in the form of ultravioletA (UV-A), ultraviolet-B (UV-B), and ultraviolet-C (UV-C) bands [1]. The mechanical properties of the mushrooms produced after irradiation during growth are a very important factor to consider meeting consumers’ needs. These properties mainly result from the structure, physical state, and rheology. A method to measure tissue compressive stiffness was developed where changes in button mushroom texture in different sizes and stages were evaluated [7]. Another method to analyze the texture properties [8] focused on the changes of tenderness, pliability, toughness and brittleness of post harvested and cooked mushroom was established. Dynamic mechanical analysis (DMA), for example, can provide information about the mechanical properties of food and how they are affected by various processing conditions [10]
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