2026-09-15T14:31:56Zhttps://gredos.usal.es/oai/request

oai:gredos.usal.es:10366/1553652025-04-30T20:41:43Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252

Cardoso, Rossana V.C. Fernandes, Ângela Barreira, João C.M. Verde, Sandra Cabo Antonio, Amilcar L. González Paramás, Ana María Barros, Lillian Bouçada de Ferreira, Isabel C.F.R. 2024-02-06T09:37:36Z 2024-02-06T09:37:36Z 2019 0308-8146 http://hdl.handle.net/10366/155365 10.1016/j.foodchem.2018.11.116 [EN] Mushroom production and consumption is increasing, but high perishability still represents a major commercial drawback. Besides increasing the product shelf-life, conservation processes should be innocuous to consumers. Therefore, the effects of gamma and electron beam radiation on chemical and nutritional composition of fresh samples of Agaricus bisporus Portobello (a highly commercialized species) were assessed. Mushrooms were irradiated at 1, 2 or 5 kGy, and analyzed at different times (0, 4 and 8 days). In general, irradiation type had higher effect than irradiation dose. Gamma irradiation was associated with higher contents in sugars and ergosterol, while the 5 kGy dose, independently of irradiation source, was linked with higher protein levels. Nonetheless, irradiation might represent an effective preservation methodology for Portobello mushrooms, as it was effective in maintaining their chemical profiles (except for minor organic acids and saturated fatty acids) throughout the assayed time intervals. Portobello mushrooms Gamma irradiation Electron beam irradiation Chemical characterization Ergosterol 2302.90 Bioquímica de Alimentos Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello: A comparative study info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://doi.org/10.1016/j.foodchem.2018.11.116 info:eu-repo/semantics/openAccess Food Chemistry 278 760 766