The influences of X-rays irradiation on sensory attributes and physicochemical properties of shiitake mushrooms during storage

Abstract

Shiitake mushrooms (Lentinus edodes) are edible mushrooms with unique flavor and high nutritional value that are is highly perishable and prone to rapid quality deterioration post-harvest. This research evaluated the efficiency of X-rays irradiation to maintain the sensory attributes and physicochemical properties of shiitake mushrooms. Changes in postharvest quality were monitored in irradiated (0.5, 1.0, and 1.5 kGy) mushrooms stored for 35 days. Results indicated that X-rays irradiation effectively mitigated the deterioration in appearance, color and texture of shiitake mushrooms during storage. Electronic nose (E-nose) assay revealed that 0.5 kGy X-rays delayed the aroma fading of shiitake mushrooms while higher doses of X-rays treatment changed the odor profile. After X-rays treatment, the microorganism growth was inhibited, the electrolyte leakage and malondialdehyde (MDA) accumulation were alleviated, and the contents of soluble proteins, reducing sugars, ascorbic acid (AA), and total phenols (TP) were maintained. Notably, 0.5 kGy X-rays irradiation performed superior efficacy in maintaining sensory scores and tissue structure. The study suggests that 0.5 kGy X-rays irradiation can be used as shiitake mushrooms preservation method to retain the perceptual attributes and protect against spoilage.