Characterisation of moisture migration of shiitake mushroom (<i>Lentinula edodes</i>) during storage and its relationship to quality deterioration

Cheng, Shasha; Li, Ranran; Yang, Huimin; Wang, Siqi; Li, Rong; Tan, Mingqian

doi:10.1111/ijfs.14456

Cited by 30 publications

(31 citation statements)

References 32 publications

(38 reference statements)

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“…According to the observations by Cheng, Ranran, et al. (2020), the postharvest rupture of cellular vacuoles leads to the migration of water toward the cellular cytoplasm and then the external surface. This causes overall weight loss and softening of mushrooms.…”

Section: Influential Factors and Their Effects Causing Post‐harvest Quality Deterioration In Shiitake Mushroomsmentioning

confidence: 98%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

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Section: Influential Factors and Their Effects Causing Post‐harvest Quality Deterioration In Shiitake Mushroomsmentioning

confidence: 98%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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“…Low-field nuclear magnetic resonance (LF-NMR) has become an alternative and effective method to quantify the changes in water status and visualize the internal water distribution of food [22,23]. In order to further study the moisture distribution and moisture relaxation behavior of red brown rice during storage, this study used the Carr-Purcell-Meiboom-Gill(CPMG) pulse sequencing to measure the transverse relaxation time (T 2 ).…”

Section: The Lf-nmr Experimentsmentioning

confidence: 99%

Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

Wang

She

Wang

et al. 2021

Foods

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The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.

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“…Shiitake mushrooms ( Lentinula edodes ) are widely cultivated and consumed worldwide because of their rich nutrients and special flavor (Cheng et al., 2020). However, fresh shiitake mushrooms have a considerably high respiration rate and thus easily deteriorate during the storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of light irradiation on the textural properties and energy metabolism of postharvest shiitake mushrooms ( Lentinula edodes )

Ding

Xiang

et al. 2021

J. Food Process. Preserv.

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Shiitake mushrooms (Lentinula edodes) easily get deteriorated along with softening during the storage. And energy dissipation is associated with senescence and deterioration of many agro‐products. In this study, the evident effect of light irradiation on the softening and the energy dissipation mechanism of shiitake mushrooms (L. edodes) during storage was investigated. Postharvest shiitake mushrooms were treated with light irradiation of 2,300–2,800 lux, and stored at 10°C and 90% RH for 18 days. Textural properties, reactive oxygen species (ROS) level, antioxidant activity, antioxidase activity, malondialdehyde (MDA) content, electrolyte leakage, energy status, enzyme activities, total phenolic content, and genes expressions related to energy metabolism were determined. Results indicated that compared with non‐irradiation, qualities of shiitake mushrooms treated with light irradiation were better maintained until 18 days of storage. Light irradiation exerted better effects on maintaining the textural properties of shiitake mushrooms, led to the lower ROS level and cell membrane peroxidation. Moreover, a higher energy status was detected with light irradiation, which could be attributed to the enhanced enzyme activities (H+‐ATPase, Ca2+‐ATPase, SDH, and CCO activities) and relative gene expressions. Novelty impact statement Light irradiation in the range of 2,300–2,800 lux applied on fresh shiitake mushrooms during the storage, exerted effect on texture properties maintenance, led to the low levels of MDA content, electrolyte leakage, and antioxidant activities. Meanwhile, higher energy status and enhanced enzyme activities as well as relative gene expressions were detected in light‐irradiated mushrooms. This study provides a potential application of light irradiation in maintaining the shelf life and storage quality of postharvest shiitake mushrooms, as well as a perspective on correlation between textual quality and energy metabolism.

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Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

Cited by 30 publications

References 32 publications

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

Effects of light irradiation on the textural properties and energy metabolism of postharvest shiitake mushrooms ( Lentinula edodes )

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