Effects of post-harvest UV-B and UV-C applications on storage time and quality in Agaricus bisporus mushroom

Nowadays, the use of ultraviolet (UV) light applications to preserve post-harvest quality and extend the shelf life of mushrooms has become increasingly common. This study was conducted to determine the effects of UV-B and UV-C applications at different times after harvest on the storage period, quality characteristics and nutrient contents of Agaricus bisporus mushroom. In the study, a total of 7 different applications were used, including 2 different types of ultraviolet light (UV-A and UV-B) and 3 different application durations (5, 10 and 20 minutes). Mushrooms were stored at 4 °C for 14 days, and necessary measurements and analyses were performed on the mushrooms on the 7th and 14th days. As a result of the research, it was determined that the quality characteristics changed significantly depending on UV light applications, application durations, and storage periods. With the increase in storage period, weight loss, protein, ash, pH value, respiration rate, a*, b* and C* color values, phosphorus, potassium, magnesium, calcium, manganese and zinc contents increased, while water soluble dry matter amount, iron content, L* and h° color values decreased. It was determined that UV-B and UV-C applications considered in the study generally had positive effects on reducing post-harvest quality losses. In conclusion, it was determined that UV-B and UV-C applications are effective methods that can be used in terms of extending the storage period of A. bisporus mushroom, preserving and improving its quality characteristics. Among the UV light applications, UV-C applications were found to be more effective than UV-B applications in preserving the quality of A. bisporus mushroom during the storage period. In the research, it was determined that UV-C application (UV-C-5) for 5 minutes after harvest was the most effective method in preserving the nutritional value of the mushroom and keeping weight loss and respiration rate at a minimum level and could be recommended for storage. KEYWORDS: Mushroom, Post-harvest, Ultraviolet light, Storage, Quality