title: Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays).
abstract: The aim of this study was to individuate a method to improve the shelf life of fresh truffles, hypogeous fungi highly prized but very perishable as well. Microbial ecology of fresh products was investigated and the effect of irradiation at different doses on microbial and sensorial parameters was assayed. Data showed that fresh truffles are strongly contaminated from different groups of microorganisms. Irradiation was able to influence their growth, determining an impressive reduction. Treatments at 5 and 10 kGy doses produced the highest microbial decontamination but negatively influenced sensorial parameters. Irradiation at a 1.5 kGy dose was the best solution to improve the shelf life of truffles.
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Via De Sanctis, 86100, Campobasso, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Reale
authors.forename: Elena
authors.initials: E
authors.lastname: Sorrentino
authors.forename: Lucilla
authors.initials: L
authors.lastname: Iacumin
authors.forename: Patrizio
authors.initials: P
authors.lastname: Tremonte
authors.forename: Marisa
authors.initials: M
authors.lastname: Manzano
authors.forename: Lucia
authors.initials: L
authors.lastname: Maiuro
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Comi
authors.forename: Raffaele
authors.initials: R
authors.lastname: Coppola
authors.forename: Mariantonietta
authors.initials: M
authors.lastname: Succi
mesh_terms: D001203:Ascomycota / Q000648:ultrastructure; D005514:Food Irradiation; D005516:Food Microbiology; D005720:Gamma Rays; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008855:Microscopy, Electron, Scanning; D012677:Sensation; D013997:Time Factors