000148436 001__ 148436 000148436 005__ 20250120150146.0 000148436 0247_ $$2doi$$a10.1016/j.postharvbio.2019.05.022 000148436 0248_ $$2sideral$$a112650 000148436 037__ $$aART-2019-112650 000148436 041__ $$aeng 000148436 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E. 000148436 245__ $$aEffects of combining electron-beam or gamma irradiation treatments with further storage under modified atmospheres on the bioactive compounds of Tuber melanosporum truffles 000148436 260__ $$c2019 000148436 5060_ $$aAccess copy available to the general public$$fUnrestricted 000148436 5203_ $$aThe effects of electron-beam or gamma irradiation (both applied at 1.5 kGy and 2.5 kGy) and subsequent storage under modified atmospheres (35 d at 4 degrees C) were evaluated on total carbohydrates, chitins, beta-glucans, proteins, total phenols, sterols and ergocalciferol concentrations of Tuber melanosporum ascocarps. Irradiation procedures reduced chitin and protein concentrations and modified total phenol levels depending on the dose and irradiation type utilized. Further storage of irradiated truffles maintained the levels of all determined compounds unchanged except for the phenolic compounds and ergosterol levels that increased probably due to their yeast colonization after 21 d storage. Therefore, irradiation plus storage under modified atmosphere packings could be used as a preservation method to extent truffles quality and shelf life, but it is only recommended up to 21 d. The lower irradiation doses are encouraged to diminish protein degradation. 000148436 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000148436 590__ $$a4.303$$b2019 000148436 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b18 / 138 = 0.13$$c2019$$dQ1$$eT1 000148436 591__ $$aAGRONOMY$$b7 / 91 = 0.077$$c2019$$dQ1$$eT1 000148436 591__ $$aHORTICULTURE$$b3 / 36 = 0.083$$c2019$$dQ1$$eT1 000148436 592__ $$a1.548$$b2019 000148436 593__ $$aAgronomy and Crop Science$$c2019$$dQ1 000148436 593__ $$aHorticulture$$c2019$$dQ1 000148436 593__ $$aFood Science$$c2019$$dQ1 000148436 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000148436 700__ $$aMorales, D. 000148436 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.$$uUniversidad de Zaragoza 000148436 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza 000148436 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza 000148436 700__ $$aSoler-Rivas, C. 000148436 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000148436 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000148436 773__ $$g155 (2019), 149-155$$pPostharvest biol. technol.$$tPostharvest Biology and Technology$$x0925-5214 000148436 8564_ $$s488676$$uhttps://zaguan.unizar.es/record/148436/files/texto_completo.pdf$$yPostprint 000148436 8564_ $$s1031547$$uhttps://zaguan.unizar.es/record/148436/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000148436 909CO $$ooai:zaguan.unizar.es:148436$$particulos$$pdriver 000148436 951__ $$a2025-01-20-14:59:40 000148436 980__ $$aARTICLE