Mushroom production and consumption is increasing, but high perishability still represents a
major commercial drawback. Besides increasing the product shelf-life, conservation …

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh
product. Thus, prolonging postharvest storage, while preserving their quality, would benefit …

Mushrooms are highly perishable matrices and to extend time of consumption they need to
be preserved. Since all the available conservation technologies present disadvantages, the …

Due to its exquisite odor and taste, Boletus edulis Bull.: Fr. mushroom is being increasingly
used throughout the world. However, the availability of this product is highly restrained by its …

Irradiation is recognized by international organizations as a conservation technology, which
was previously applied to some wild mushrooms species. Our research group evaluated the …

In order to enhance the shelf-life of edible mature mushrooms Agaricus bisporus, 2kGy
ionising treatments were applied at two different dose rates: 4.5 kGy/h (I−) and 32kGy/h (I+) …

Mushrooms are especially sensitive to senescence, browning, water loss and microbial
attack. Furthermore, wild species are characterized by their seasonality, demanding the …

It was previously demonstrated that gamma irradiation was the processing technology with
the highest capacity to maintain the chemical profile of fresh Macrolepiota procera wild …

Studies evaluating the effects of ionizing radiation on mushrooms are mostly available in
cultivated species rather than with wild species. In the present work, the effects of gamma …

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh
product. There has been extensive research on finding the most appropriate technology for …