Dose-Dependent Effects of LED UV-C on Shelf Life and Quality of Shiitake Mushrooms

Shiitake mushrooms (Lentinula edodes) are valued for their nutritional and bioactive compounds but suffer rapid quality deterioration postharvest due to high moisture and microbial activity. This study applied LED-generated UV-C irradiation at doses of 0.67, 1.33, and 2.66 kJ/m² to fresh shiitake mushrooms stored at 4°C for 21 days, assessing color, weight loss, proteins, bioactive compounds, enzyme activities, microbial load, and sensory attributes. Here we demonstrate that the 2.66 kJ/m² UV-C dose most effectively inhibited microbial growth, reduced weight loss, and preserved total phenolic content, while lower doses better maintained soluble proteins and antioxidant enzyme activities. Sensory qualities remained unaffected by UV-C treatment. These findings suggest that LED UV-C irradiation, particularly at 2.66 kJ/m², is a promising non-thermal, eco-friendly technology to extend shelf life and maintain the nutritional quality of shiitake mushrooms during storage.