The use of effective physical processing methods to preserve food and agricultural products is gaining more and more popularity every year. This article presents a complex technology, including processing by accelerated electrons with doses of 1–3 kGy at a beam energy of 5 MeV. The efficiency of application of processing with accelerated electrons and modification of the composition of the gaseous medium for optimization of the technology of refrigerated storage of champignon mushrooms has been investigated. The technology parameters have been established to ensure microbiological safety and preservation of the consumer qualities of mushrooms under production conditions. The treatment with accelerated electrons at doses of 1–3 kGy in combination with cooling and modification of the composition of the gaseous medium delayed the postharvest maturation processes and led to an increase in the storage time of mushrooms up to 20 days (control 10–14 days). The modification of the composition of the gaseous medium was ensured by the selective gas permeability of the used packaging material (polypropylene, polyethylene, biaxially oriented polypropylene) and the respiration of the raw material. Depending on the intended purpose of the product - fresh sale or further processing (drying, freezing, etc.), the technology under consideration, due to the differentiated choice of technological parameters of storage and processing, allows to control changes in organoleptic, physicochemical and microbiological indicators of the quality of mushrooms in a targeted manner. Packaging made of biaxially oriented polypropylene and polypropylene should be used for mushrooms for processing, due to the best preservation of the structure of plant tissue, as a result of slowing down the ripening processes and delaying aging and spoilage, for the sale of fresh mushrooms, it is most effective to use polyethylene packaging.

irradiation of champignons, accelerated electrons, packaging selection criteria, choice of packaging, quality, safety

1. Ecological crisis: causes, signs, problems. Available at: https://promdevelop.ru/ekologicheskij-krizis-prichiny-priznaki-problemy-primery-i-puti-resheniya/

2. Kozmin G.V., Sanzharova N.I., Tikhonov V.N. Prospects for the use of physical factors in the agricultural sector. Radiation technologies in agriculture and the food industry: state and prospects: collection of reports of the International scientific-practical conference. 2018. pp. 278–281. (in Russian).

3. Aleksakhin R.M., Sanzharova N.I., Kozmin G.V. et al. Prospects for the use of radiation technologies in the agro-industrial complex of the Russian Federation. J. Agriculture. 2014. no. 1. pp. 78–85. (in Russian).

4. Petrov A.N., Shishkina N.S., Karastoyanova O.V., Klyueva O.A. et al. The use of ionizing radiation to optimize the technology of refrigerated storage of fruits and vegetables. Refrigeration. 2015. no. 11. pp. 51–55. (in Russian).

5. Petrov A.N., Shishkina N.S., Shatalova N.I. Prospects for the use of ionizing radiation to optimize the technology of storage and processing of fruits and vegetables. Radiation technologies in agriculture and the food industry: state and prospects: collection of reports of the International scientific and practical conference. 2018. pp. 222–224. (in Russian).

6. Lazareva T.G., Alexandrova E.G. Mushroom production in Russia: main problems and prospects. Successes in modern science and education. 2017. vol. 5. no. 4. pp. 181–184. (in Russian).

7. Farkas J. Mohachi-Farkas C. History and future of food irradiation. Sci and Tech. 2011. vol. 22. no. 11. pp. 121–126. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0924224410001044

8. Fernandes ?., Antonio A.L., Oliveira M.B.P.P., Martins A. et al. Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review. Food Chemistry. 2012. vol. 135. no. 2. pp. 641–650. doi:10.1016/j.foodchem.2012.04.136

9. Duan Z., Xing Z., Shau Y., Zhao X. Effect of electron beam irradiation on postharvest quality and selected enzyme activities of the white Button Mushroom, Agaricus bisporus. J. Agric. Food Chem. 2010. vol. 58. pp. 9617–9621.

10. Mattila P., Suonpdd K., Piironen V. Functional properties of edible mushrooms. Nutrition. 2000. vol. 16. рp. 694–696.

11. Glamo?lija J., Stojkovi? D., Nikoli? M., ?iri? A. et al. A comparative study on edible Agaricus mushrooms as functional foods. Food & function. 2015. vol. 6. no. 6. pp. 1900-1910.

12. Royse D.J. A global perspective on the high five: Agaricus, Pleurotus, Lentinula, Auricularia & Flammulina. Paper presented at the Proceedings of the 8th International Conference on Mushroom Biology and Mushroom Products (ICMBMP8). 2014.

13. Akram K., Kwon J.-H. Food irradiation for mushrooms: A review. Journal of Korean Society for Applied Biological Chemistry. 2010. no. 53. pp. 257–265.