Open AccessEffect of simulated transport vibration on the quality of shiitake mushroom ( Lentinus edodes ) during storage
Author(s) -
Tao Fei,
Chen Wenwei,
Jia Zhenbao
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2094
Subject(s) - lentinus , cushion , mushroom , postharvest , browning , shelf life , respiration rate , food science , horticulture , chemistry , botany , respiration , biology , engineering , structural engineering
The quality and shelf life of mushrooms are critical to their commercial viability. In this study, the effects of simulated transport vibration on postharvest quality of shiitake mushrooms ( Lentinus edodes ) were assessed over 12 days of storage. Furthermore, the protective performance of foam cushion material used in packaging during simulated transport was evaluated. Changes in respiration rate, weight loss, browning index, firmness, and malondialdehyde content were measured following vibration treatment. The results revealed that simulated transport vibration contributed to the deterioration of quality of shiitake mushrooms during storage, and the foam cushion material had a protective influence on the maintenance of shiitake mushroom quality. Taken together, our findings suggest that the foam cushion material used in packaging has the potential to improve the quality of shiitake mushrooms and extend their shelf life.