Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)
文献类型： 外文期刊
作者： Xu, Lei 1 ; Fang, Xiangjun 1 ; Wu, Weijie 1 ; Chen, Hangjun 1 ; Mu, Honglei 1 ; Gao, Haiyan 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Postharvest Handling Fruits, Minist Agr & Rural Affairs,Food Sci Inst, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Zhejiang, Peoples R China
2.Zhejiang Acad Agr Sci, Key Lab Postharv
关键词： Shiitake mushroom; High-temperature pre-drying; Formaldehyde
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 285 卷
页码：
收录情况： SCI
摘要： We investigated the relationship between the pre-drying temperature and overall quality of dried shiitake mushrooms (Lentinula edodes). Results showed that high-temperature pre-drying significantly increased the rehydration ratio and hardness of dried shiitake mushrooms, but decreased the degree of shrinkage, degree of browning, and formaldehyde content. The levels of enzyme activity were high throughout the pre-drying process and benefitted the formation of flavoured substances. Furthermore, high-temperatures pre-drying also resulted in a higher content of sulfur compounds. These results indicated that the pre-drying processing had significant impacts on the overall quality of dried shiitake mushrooms. This may pave the way for increasing the economic value of dried shiitake mushrooms.
- 相关文献
作者其他论文 更多>>
-
Dynamic changes in epidermal wax composition and quality of three goji berry varieties during postharvest storage
作者：Niu, Ben;Zong, Zihao;Ding, Yifan;Chen, Huizhi;Wu, Weijie;Ali, Maratab;Fang, Xiangjun;Shen, Chaoyi;Wang, Li-shu;Liu, Ruiling;Gao, Haiyan;Farag, Mohamed A.;Huang, Ting;Wang, Li-shu
关键词：Goji berry; Epidermal wax; Postharvest quality; Wax structure; Storage
-
VOZ-dependent priming of salicylic acid-dependent defense against Rhizopus stolonifer by β-aminobutyric acid requires the TCP protein TCP2 in peach fruit
作者：Wang, Kaituo;Li, Chunhong;Ji, Nana;Zou, Yanyu;Zheng, Yonghua;Wang, Kaituo;Li, Chunhong;Lei, Changyi;Zou, Yanyu;Tan, Meilin;Wang, Jinsong;Wang, Kaituo;Gao, Haiyan;Cao, Shifeng
关键词：beta-aminobutyric acid; vascular plant one-zinc finger; TEOSINTE-BRANCHED1/CYCLOIDEA/PCF; priming;
Rhizopus rot;Prunus persica -
Sucrose induces BoVDAC2 expression to preserve mitochondrial function and mitigate programmed cell death in broccoli
作者：Luo, Min;Chen, Jiahui;Guo, Xintong;Qian, Yuan;Jiao, Wenhui;Chen, Yi;Wei, Yingying;Shao, Xingfeng;Xu, Feng;Cao, Shifeng;Chen, Hangjun
关键词：Broccoli; PCD; VDAC; Mitochondria; BY-2 cells; Oxidative stress
-
Composition and micromorphological determination of blue honeysuckle fruit ( Lonicera caerulea L.) cuticular wax and its effects on fruit post-harvest quality
作者：Peng, Ze;Chen, Huizhi;Niu, Ben;Wu, Weijie;Chen, Hangjun;Ding, Yifan;Liu, Ruiling;Gao, Haiyan;Farag, Mohamed A.
关键词：Blue honeysuckle; Cuticular wax; GC-MS; SEM; Wax destruction; Postharvest quality
-
Silk protein: A novel antifungal and edible coating for strawberry preservation
作者：Wang, Yan;Wu, Weijie;Liu, Ruiling;Niu, Ben;Fang, Xiangjun;Chen, Hangjun;Wang, Guannan;Chen, Huizhi;Gao, Haiyan;Farag, Mohamed A.;Wang, Li-Shu;Yang, Hailong
关键词：Silk protease inhibitor; Silk fibroin; Degumming; Strawberry preservation; Active coating
-
Foxtail millet bran dietary fibres foster in vitro beneficial gut microbes and metabolites while suppressing pathobionts
作者：Li, Qi;Wang, Xiaowen;Ma, Chuanlong;Onyango, Stanley;Wu, Weijie;Gao, Haiyan;Li, Qiqiong
关键词：Soluble dietary fibre; Gut microbiota; In vitro fermentation; Metabolic function; Millet bran; Butyrate
-
Preparation and characterization of novel natural pigment-indicating film: Application in kiwifruit freshness monitoring
作者：Xia, Si;Fang, Xiangjun;Wu, Weijie;Wang, Guannan;Chen, Huizhi;Hu, Zhiwen;Liu, Ruilin;Gao, Haiyan;Wang, Li-Shu;Wang, Li-Shu
关键词：Natural pigment film; Highly variable color; Kiwifruit; Response surface; Freshness; CO 2 detection; Food quality indicators
