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Some chemical constituents were monitored to evaluate the biochemical and nutritional aspects ofY-irradiated mushrooms associated with shelf-life extension. Volatile components identified by GC and GC-MS were composed primarily of 1-octen-3-ol(68%), benzaldehyde(13%). 3-octanone(8%), benzyl alcohol(5%), 3octanol(2%), 1-octen-3-one(1%), etc. Treatment with 2 k(y-irradiation and subsequent storage for 17 days at 9±1℃ and 80±7% RH resulted in appreciable changes in their contents, even though negligible changes were observed in GC patterns between the nonirradiated and 2 kGy-irradiated samples. Most of the amino acids were resistant to ionizing energy of 2 kGy, while sulfur-containing free amino acids were affected significantly by Υ-irradiation.
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