食用菌有较高的食用性,药用和经济价值。食用菌产业的快速发展可以满足人们的消费需求。然而,由于采后缺乏合适的保鲜技术,食用菌容易受到机械损伤,微生物感染,和变色,影响新鲜食用菌的品质和保质期。已经开发了许多技术来延长新鲜食用菌的采后贮藏时间,辐照技术已被证明是潜在的技术之一。本文综述了影响食用菌采后品质劣化的内外部因素,介绍了辐照保鲜技术的种类,并综合介绍了辐照对货架期影响的研究进展,微生物学,感官品质,营养品质(蛋白质,脂肪,糖和维生素)和来自世界各地不同地区和不同物种的食用菌的酶活性。本综述发现食用菌采后品质腐烂是一个复杂的过程。食用菌的辐照保鲜不仅受食用菌本身和贮藏环境的影响,而且受辐照类型的影响,辐射剂量和辐射源条件。未来的研究需要考虑辐照等新技术的联合应用,以进一步提高食用菌的保鲜效果,特别是在辐照对食用菌风味的影响方面。
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people\'s consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation\'s influence on the flavor of edible fungus.