The fruit and vegetable storage and processing team of Northwest University of agriculture and forestry science and technology has made new progress in the research direction of physical preservation technology
By: Date: 2022-07-25 Categories: foodtechnology Tags: ,
Recently, the fruit and vegetable storage and processing team of Northwest University of agriculture and forestry science and technology published a research paper entitled”effects of electron beam generated X-ray radiation on the posterior storage quality of Agricus bisporus” on the international food top journal innovative food science & emerging technologies. Dong Shuting, a graduate student, is the first author, and Associate Professor Li Mei is the corresponding author.
 
Agaricus bisporus is white in appearance, crisp and tender in texture, delicious in taste and rich in nutrition. It is one of the edible fungi with the highest output and the widest sales in the world at present. Because of its vigorous breathing and high water content, it is very easy to lose water, open umbrellas, browning and decay after harvest, which seriously affects its edible quality and economic value. As a physical cold treatment technology that will not produce radioactive hazards, electron beam irradiation has been widely used in bud suppression, insecticidal and sterilization of agricultural products in recent years. In this study, electron beam rotating target X-ray was used to pretreat fresh Agaricus bisporus, and to explore its impact on the storage quality of Agaricus bisporus under cold storage conditions. The results showed that the electron beam irradiation dose had a great impact on the postharvest storage quality of Agaricus bisporus, and the irradiation dose of 1.0 kGy could effectively inhibit the Postharvest browning of Agaricus bisporus, delay the water loss and softening, and inhibit the growth and reproduction of Pseudomonas. This study provides some theoretical guidance for promoting the application of electron beam irradiation in the Postharvest preservation of edible fungi.
 
[literature link]:https://doi.org/10.1016/j.ifset.2022.103079