Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes).

Affiliation

Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China. Electronic address: [Email]

Abstract

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.

Keywords

Formaldehyde,High-temperature pre-drying,Shiitake mushroom,

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