The effects of ionizing radiation on certain properties of freshly-harvestedVolvariella volvacea mushrooms were investigated at specified periods of storage at 22–25 °C and 85–95% r.h.
Irradiation at 0.5 and 1.0 kGy delayed and inhibited veil opening and significantly suppressed the respiration rate, but did not affect the reducing sugar content. Irradiated mushrooms had lower polyphenol oxidase (PPO) activity, which decreased with storage time in contrast to an increasing activity in the control. Irradiation at 0.5 or 1.0 kGy significantly improved the colour, texture/appearance and odour of fresh mushrooms.
About 35% of the mushrooms irradiated at 0.5–1.0 kGy were without defects after storage for 5 d at ambient conditions of 22–25 °C, 85–95% r.h. All non-irradiated mushrooms were defective after 3 d.