Gamma irradiation effect on shelf-life, texture, polyphenol oxidase and microflora of mushroom (Agaricus bisporus)

An enhancement in the shelf-life of button mushroom (Agaricus bisporus) up to a period of 10 days could be achieved by the application of a gamma ray dose of 2kGy and storage at 10°C. A study of the quality parameters of the mushroom including cap opening, stipe elongation, weight loss, surface microbial load, and polyphenol oxidase activity indicated that the irradiated commodity retained the quality attributes required for its acceptability. The irradiated mushroom showed less brown discoloration compared to non-irradiated controls. The polyphenol oxidase, responsible for causing browning in stored mushroom, was found to have reduced activity in irradiated mushroom