Abstract
Irradiation is recognized by international organizations as a conservation technology, which was previously applied to some wild mushrooms species. Our research group evaluated the effectiveness of gamma irradiation to preserve different samples of highly appreciated species, particularly, Lactarius deliciosus, Macrolepiota procera, Boletus edulis and Hydnum repandum. According to the obtained results and to specific international recommendations on this subject, the 2 kGy dose was selected. Therefore, this dose was extended to Boletus pinophilus Pilát & Dermek and Clitocybe subconnexa Murrill to validate the proposed technology. The results indicated that some of the analysed chemical (specially sugars and fatty acids) and antioxidant parameters showed significant changes after irradiation treatment, particularly in B. pinophilus (probably due to its higher water content). Nevertheless, the obtained differences did not seem to be enough to change the overall characteristics of these mushrooms. Furthermore, the antioxidant activity was generally higher in irradiated samples. In conclusion, the detected chemical changes might be considered as acceptable, when considering the high advantages of gamma irradiation at decontamination and/or disinfestation level.
Highlights
IntroductionEspecially abundant in woods and forests, are natural resources of growing significance and market search
Wild edible mushrooms, especially abundant in woods and forests, are natural resources of growing significance and market search
Several types of chemical compounds and quality attributes should be evaluated in irradiated foods, in order to understand the potential damages induced by irradiation treatment
Summary
Especially abundant in woods and forests, are natural resources of growing significance and market search. The seasonal consumption of fresh mushrooms (mostly wild species that are highly consumed in fresh, being only available in specific periods) is mainly related to its high perishable nature. Mushroom’ conservation and distribution are critical points, demanding appropriate methods of preservation once the level of losses during marketing achieves 40% (Lacroix & Ouattara, 2000). Applying irradiation might be an alternative to minimize these losses, being recognized by international organizations as a valid conservation technology (WHO, 1991; Nagar, Hajare, Saroj & Bandekar, 2012), with recognized benefits such as extending the shelf life of many foods, stopping the maturation process, decontaminating and lowering the presence of bacteria and fungi (Minnaar, Taylor & McGill, 1995)
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