Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii )

  • Seo-Joon Yeom (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Geon-Ah Lee (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sang-Su Kim (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ki-Nam Yoon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Beom-Seok Song (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jong-Heum Park (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Woo-Jin Jung (Department of Agricultural and Biological Chemistry, Chonnam National University) ;
  • Young-Min Kim (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University) ;
  • Jae-Kyung Kim (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • Received : 2023.08.03
  • Accepted : 2023.09.21
  • Published : 2023.10.30
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Abstract

The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii ) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4℃ with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.

Keywords

Acknowledgement

This work was supported by the Korea Atomic Energy Research Institute (KAERI) Institutional Program (Project No. 523210-23).

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