The effects of gamma irradiation (0.5, 1.0, 1.5 and 2.5 kGy doses) on Tuber aestivum packaged under modified atmosphere was evaluated. The respiration rate, microbial populations, sensory characteristics and content of bioactive compounds (total carbohydrates, chitins, β-glucans, proteins, total phenols and sterols) were monitored from immediately after treatment up to day 42 of storage at 4 °C. All the irradiation treatments tested reduced the microbial groups studied by more than 3 log cfu/g. Increasing irradiation doses slowed down the subsequent microbial development throughout the conservation period for all the groups studied. The irradiation treatments did not negatively affect truffle sensory characteristics. Only a slight visible superficial yeast growth was detected at the end of the shelf-life in all doses applied. Total carbohydrate content, chitins, β-glucans and proteins levels were not affected after irradiation. However, sterols, particularly stigmasterol, slightly decreased after irradiation, while levels of phenolic compounds doubled during storage. Gamma irradiation (2.5 kGy) could be used to extend the shelf-life of summer truffles packaged under modified atmosphere, since no remarkable reduction of bioactive compounds were noticed after 42 days of storage, and their sensory and microbial parameters were of higher quality than those of non-irradiated controls.

γ射线（0.5、1.0、1.5和2.5 kGy剂量）对小麦块茎的影响在改变的气氛下包装被评估。从治疗后立即直至4°C储存第42天，监测呼吸速率，微生物种群，感官特征和生物活性化合物（总碳水化合物，几丁质，β-葡聚糖，蛋白质，总酚和甾醇）的含量。所有测试的辐照处理使所研究的微生物组减少了超过3 log cfu / g。对于所有研究组，在整个保护期内，增加辐照剂量会减慢随后的微生物发育。辐照处理对松露的感官特性没有负面影响。在所有施用剂量下，在保质期结束时仅检测到轻微的表观酵母生长。辐照后总碳水化合物含量，几丁质，β-葡聚糖和蛋白质水平未受影响。但是，固醇，特别是豆甾醇在辐照后略有下降，而酚类化合物的含量在储存过程中增加了一倍。γ射线（2.5 kGy）可用于延长在改良气氛下包装的夏季松露的保质期，因为在储存42天后未发现生物活性化合物显着减少，并且其感官和微生物参数的质量均高于那些。非辐照对照。