Abstract
This study aimed to evaluate the effects of gamma irradiation on the storage quality of Morchella angusticeps. The results indicated that different irradiation doses had varying effects on the nutritional quality and physicochemical properties of Morchella angusticeps during storage. The polyphenol content of mushrooms irradiated by 1 kGy and 2 kGy were 0.86 and 0.83 OD325/g mf, which had significant difference compared with CK (P < 0.05). The flavonoid content of the CK was 0.059 OD325/g mf, which was significantly lower than that of the 1 kGy and 2 kGy irradiation treatment groups (P < 0.05), the soluble protein content of 1 kGy and 2 kGy irradiated increased by 43.25% and 43.72% compared with CK, the Malondialdehyde (MDA) content of 1 kGy and 2 kGy irradiated decreased by 10.025% and 77.98% compared with CK, respectively. After irradiation, cis-9-myristylic acid, stearic acid and petrovic acid increased by 5%, 20% and 15%, respectively, and the volatile compounds were most abundant in the group irradiated by 2 kGy. With the storage time increasing, soluble protein content of all groups exhibited a downward trend, the soluble protein content of 1 kGy and 2 kGy irradiated samples increased by 43.25% and 43.72% compared with CK, so 1 and 2 kGy irradiation doses effectively reduced the decomposition of soluble protein. To identify the volatile components of Morchella angusticeps, headspace solid-phase microextraction was employed. The analysis revealed the presence of 49 volatile components. During the storage period, irradiation could promote the release of unsaturated fatty acids, and the dose of 1 kGy was found to effectively maintain cell morphology. The experimental results demonstrated that treatment with 1 and 2 kGy irradiation doses effectively delayed the quality loss of the fruiting body and inhibited browning-related enzyme activities. This study highlights the potential of irradiation as a helpful method to preserve the storage quality of Morchella angusticeps.
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