摘要：The colour of a food product is conceivab ly the most important acceptability or sensory attribute which ultimately affects its marketability. Colour parameters were measured using CIE L*a*b* and H*C* color coordinate systems.Fresh mushrooms (Pleurotus ostreatus)were gamma irradiated at doses 0, 1, 2 and 3 kGy after harvest (0 day) and after storage (5 days). Dried mushrooms were also measured at beginning of storage (0 month) and at the end of storage period (3 month) after subjecting to irradiation doses of 0, 1, 2 and 3 kGy at a dose rate of 1.712 kGy hr -1 in air from a Cobalt- 60 source (SLL 515, Hungary). A range of colors from red to yellow as well as intermediates were created by the interaction of gamma radiation dose and storage period. Good linear correlations were established between the hue angle and the lightness for fresh mushrooms (r 2 =0.54 and r 2 = 0.657) and dried mushrooms (r 2 = 0.74 and r 2 = 0.624). This correlation gives the possibility to follow only the whiteness (L*) color parameter after pretreatment(gamma irradiation, steaming, blanching etc.) and storage. Gamma radiations had no adverse effect on the product quality and so could be used as a preservation method since it aids prolong shelf-life by destroying larvae of insects and insects that cause post harvest losses.
