ArticleInternational microbiology : the official journal of the Spanish Society for Microbiology2026
Enhancing the antifungal and antioxidant activity of Agaricus bisporus extract using gamma radiation: implications for shelf-life extension of fresh-cut apples.
Article in International microbiology : the official journal of the Spanish Society for Microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Fresh-cut fruits are highly perishable due to enzymatic browning and microbial spoilage following tissue disruption. This study investigated whether γ-irradiation of the edible mushroom Agaricus bisporus enhances its antioxidant and antifungal properties and whether the treated extract can be applied as a natural preservative for fresh-cut apples. Ethanolic extracts of A. bisporus were irradiated at 0-8.0 kGy and evaluated against six apple-spoiling fungi (Penicillium expansum, P. chrysogenum, Botrytis cinerea, Fusarium oxysporum, Aspergillus flavus, and A. niger). Among the tested solvents, ethanol yielded the most potent extract, showing a 14-mm inhibition zone against P. chrysogenum. Irradiation at 6.0 kGy significantly increased total phenolic content (3.25 mg GAE g⁻¹) and DPPH scavenging activity (46.3% at 100 µg mL⁻¹) (p < 0.05). The 6.0 kGy extract inhibited fungal enzymes-protease (40%), cellulase (35%), and lipase (45%)-and caused hyphal deformation, as observed by SEM. Sorbitol protection assays indicated cell-wall targeting. GC-MS profiling revealed irradiation-induced modifications in the fatty acid and sterol compositions. When applied at 10% (w/v) to fresh-cut apples stored at 4 °C for 10 days, the irradiated extract reduced browning, retained firmness, and decreased fungal and bacterial counts by 1.3 and 1.6 log CFU g⁻¹, respectively. Overall, mild γ-irradiation (6.0 kGy) enhanced the bioactivity and preservative potential of A. bisporus extract, supporting its application as a natural, clean-label agent for fresh-cut produce preservation.
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