Mushroom production and consumption is increasing, but high perishability still represents a major commercial drawback. Besides increasing the product shelf-life, conservation processes should be innocuous to consumers. Therefore, the effects of gamma and electron beam radiation on chemical and nutritional composition of fresh samples of Agaricus bisporus Portobello (a highly commercialized species) were assessed. Mushrooms were irradiated at 1, 2 or 5 kGy, and analyzed at different times (0, 4 and 8 days). In general, irradiation type had higher effect than irradiation dose. Gamma irradiation was associated with higher contents in sugars and ergosterol, while the 5 kGy dose, independently of irradiation source, was linked with higher protein levels. Nonetheless, irradiation might represent an effective preservation methodology for Portobello mushrooms, as it was effective in maintaining their chemical profiles (except for minor organic acids and saturated fatty acids) throughout the assayed time intervals.

蘑菇的生产和消费在增加，但是高易腐性仍然代表着主要的商业缺陷。除了增加产品的保质期，保存过程对消费者来说应该是无害的。因此，γ和电子束辐射对双孢蘑菇新鲜样品化学和营养成分的影响对波托贝洛（高度商业化的物种）进行了评估。蘑菇以1、2或5 kGy照射，并在不同的时间（0、4和8天）进行分析。通常，照射类型比照射剂量具有更高的效果。γ射线与糖和麦角固醇含量较高相关，而5 kGy剂量与射线源无关，与蛋白质水平较高相关。但是，辐照对于波多贝罗蘑菇来说可能是一种有效的保存方法，因为在整个测定的时间间隔内，辐照有效地保持了它们的化学特性（次要有机酸和饱和脂肪酸除外）。