BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

An irradiation treatment allowed maintaining more efficiently the nutritional profile of mushrooms and vegetables during storage

An irradiation treatment allowed maintaining more efficiently the nutritional profile of mushrooms and vegetables during storage

José Pinela et al., IX congresso ibérico de AGROINGENIERÍA

Irradiation is a post-harvest treatment used to process products for the food and pharmaceutical industries.

This technology is often combined with other preservation factors, such as drying and packaging, to take advantage of possible synergistic effects. In fact, the high perishability of some foods and raw materials makes imperative to apply preservation treatments capable of extending shelf-life but with minimal impact on quality attributes.

This study aimed to evaluate the suitability of irradiation for preserving nutritional parameters of mushrooms, vegetables and aromatic plants during shelf-life.

The mushroom and aromatic plants were electron beam irradiated at a maximum dose of 10 kGy and analyzed after irradiation and after 6 and 12 months or 12 and 18 months, respectively.

The fresh vegetables were irradiated in a 60Co experimental chamber at a maximum dose of 6 kGy. These were analyzed before irradiating and after 7 or 14 days of storage at 4 °C.

The irradiation treatment allowed maintaining more efficiently the nutritional profile of the mushroom and vegetables during storage, as compared to non-irradiated samples. In addition, the storage time had a greater impact on the nutritional profile of the mushroom than irradiation (with the exception of fatty acids).

In the case of aromatic plants, although the irradiation attenuated quality losses during storage, it was not possible to identify a general trend since the tested factors had dissimilar effects in the different species.


Sources
A irradiação como tecnologia pós-colheita viável para conservação de cogumelos, vegetais e plantas aromáticas
Irradiation as a feasible post-harvest technology for preservation of mushrooms, vegetables and aromatic plants
José Pinela1,2, Filipa Reis1, Eliana Pereira1,2, Ângela Fernandes1,2, M. Beatriz P.P. Oliveira2, Amilcar L. Antonio1, Sandra Cabo Verde3, Isabel C.F.R. Ferreira1
1 Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2 REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, nº 228, 4050-313 Porto, Portugal
3 Centro de Ciências e Tecnologias Nucleares (C2TN), IST, Universidade de Lisboa, E.N. 10, 2695-066 Bobadela, Portugal
IX Congresso Ibérico de Agroengenharia • IX congresso ibérico de Agroingeniería, Bragança, Portugal, from 4 to 6 of September 2017


Picture from www.foodsng.com, Is It Safe To Consume Irradiated Foods? Answers!, from drfeelgood.co.nz