Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste
Xuemei Zhao, Yudi Wang, Zhiyong Zhang, Libin Sun, Yunyun Wei, Xiujing Bao and Guang Xin
Scientia Horticulturae 287: 110274.
2021
บทคัดย่อ
The effects of short-time partial dehydration (STPD) on quality of shiitake mushroom were evaluated. Quality properties included respiration, texture, color and umami taste. Results showed that STPD treatment (STPD-2 and STPD-3) can slow down respiration rate and delay respiration peak, thus providing more than 7 days of storage time stored at 20 ± 1 °C. Mushroom subjected to STPD-2 and STPD-3 treatments also maintained better firmness. The STPD-2 treatment effectively delayed the browning of fresh mushroom. Compared to other groups, the content of flavor 5′-nucleotides and total 5′-nucleotides in STPD-2 and STPD-3 samples were higher, and STPD-2 sample had higher total amino acid content during storage. Higher equivalent umami concentration (EUC) values were found in STPD-2 sample (17.58 – 38.69 g MSG 100 g − 1) compared to STPD-3 sample (13.80 – 27.51 g MSG 100 g − 1) and STPD-1 sample (5.11 – 14.19 g MSG 100 g − 1). Thus, it indicated that STPD-2 treatment could effectively preserve monosodium glutamate-like (MSG-like) components and nucleotides in mushroom. Results suggested that STPD treatment, especial STPD-2, could maintain mushroom overall quality.