Extending the Storage Life of Mushroom "Matsutake" by γ-Irradiation

Abstract

Effect of γ-irradiation for extending the storage life of mushroom "Matsutake" was investigated. Samples were irradiated by Co-60 γ-ray with the doses of 50-200 krad and stored at about 20°C for 10 days. As the index of cap opening the opening ratio was measured during storage, and the organoleptic properties were evaluated by the taste panels immediately after irradiation. The results were: γ-irradiation reduced the rate of cap opening even at 50 krad; no dose effect was apparent; there were no significant differences in hedonic score between non-irradiated and irradiated ones. These results suggest that γ-irradiation is considerably effective to extend the storage life of "Matsutake".