Cardoso Rossana V C, Carocho Marcio, Fernandes Ângela, Barreira João C M, Cabo Verde Sandra, Santos Pedro M P, Antonio Amilcar L, Gonzaléz-Paramás Ana M, Barros Lillian, Ferreira Isabel C F R
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal.
Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, Salamanca, Spain.
J Food Sci. 2021 Jun;86(6):2276-2287. doi: 10.1111/1750-3841.15755. Epub 2021 May 19.
Portobello variety of Agaricus bisporus mushrooms, appreciated for its taste, makes it desirable to be eaten fresh and also as flour in soups and gravies. Gamma and electron-beam radiation at four doses (1, 2, 5, and 10 kGy) were used to analyze its preservation effect on Portobello mushroom flour. A proximate analysis, as well as the impact on fatty acids, tocopherols, soluble sugars, organic acids, and ergosterol profiles, were performed every 3 months, during a storage period of 1 year. Gamma rays preserved mannitol (most abundant soluble sugar) over the 12 months, while electron beam radiation preserved organic acids. No significant changes were sought for any radiation type, and the slight changes extracted from the estimated marginal means reveal a tendency for irradiation as having preserving effects of nutrients and other important molecules. Thus, both irradiation types, up to 10 kGy are suitable for preservation of A. bisporus Portobello flour.
双孢蘑菇的波托贝洛品种因其口感而备受青睐，既适合新鲜食用，也适合磨成粉用于汤和肉汁中。使用四种剂量（1、2、5和10千戈瑞）的伽马射线和电子束辐射来分析其对波托贝洛蘑菇粉的保鲜效果。在为期1年的储存期内，每3个月进行一次近似分析，以及对脂肪酸、生育酚、可溶性糖、有机酸和麦角固醇谱的影响分析。伽马射线在12个月内保存了甘露醇（最丰富的可溶性糖），而电子束辐射保存了有机酸。对于任何一种辐射类型，均未发现显著变化，从估计边际均值中提取的微小变化表明，辐照具有保存营养成分和其他重要分子的趋势。因此，两种辐照类型，高达10千戈瑞，都适用于双孢蘑菇波托贝洛粉的保鲜。
