• 食品工程 •

### γ射线辐照对香菇采后贮藏过程中水分特性及理化指标的影响

1. （1.湖北省农业科学院农产品加工与核农技术研究所，国家食用菌加工技术研发分中心，湖北 武汉 430064；2.湖北工业大学生物工程与食品学院，湖北 武汉 430064；3.武汉轻工大学食品科学与工程学院，湖北 武汉 430023；4.山西农业大学食品科学与工程学院，山西 太谷 030801）
• 发布日期:2021-09-29
• 基金资助:
湖北省技术创新专项（重大项目）（2017ABA148）；山西农谷建设科研专项（SXNGJSKYZX201903）

### Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage

YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang

1. (1. National R & D Center for Edible Fungi Processing, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China; 3. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 4. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China)
• Published:2021-09-29

Abstract: The present investigation was performed to evaluate the effect of 1.0 kGy 60Co gamma irradiation on physicochemical characteristics (color, texture and microstructure), water migration and sensory characteristics of shiitake mushrooms (Lentinus edodes) during storage at (4 ± 1) ℃ and (80 ± 5)% relative humidity. The results indicated the L* values of irradiated and non-irradiated mushrooms were 90.06 and 90.54, respectively, which decreased to 87.77 and 80.71 after 21 days of storage, indicating that the irradiation treatment delayed browning and prevented color deterioration of fresh shiitake mushrooms. The firmness of irradiated shiitake mushrooms was significantly higher than that of the non-irradiated one. Moreover, the irradiation treatment slowed down the decomposition of the reticular hyphal structure of mushrooms. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that the states of water in the non-irradiated control were very unstable and the peak area for each of the three states fluctuated greatly. The T23 peak area of free water transverse relaxation time increased slightly in the early stage of storage, then decreased sharply, the T21 peak area of bound water increased first and then decreased, and the T21 peak shifted to the right in the later stage of storage, while the peak area of transverse relaxation time T21 for bound water did not change greatly. The peak area of transverse relaxation time T22 for immobile water increased initially and decreased later for both treated and untreated samples. In conclusion, the 1.0 kGy 60Co gamma irradiation treatment improved the stability of the states of water in fresh shiitake mushrooms and delayed sensory quality deterioration, maintaining the physiological characteristics well, reducing water loss and extending the shelf life.