Author(s): Amna S Dirar

Abstract: Mushrooms are highly perishable commodities prone to microbial contamination, resulting in significant post-harvest losses. Gamma irradiation has emerged as a non-thermal preservation method to reduce microbial load and extend the shelf life of fresh produce. This study investigates the effects of low-dose gamma irradiation (1–2 kGy) on pathogen viability and proliferation in mushrooms. Results demonstrate a significant reduction in microbial populations, including spoilage-causing bacteria and fungi, while maintaining sensory and nutritional quality. The findings highlight the potential of gamma irradiation as a sustainable approach to managing post-harvest losses in mushrooms.

Pages: 120-122 | Views: 40 | Downloads: 17

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