文章基本信息

标题：Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storage
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作者：Fei Tao ; Wenwei Chen ; Zhenbao Jia 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：2
页码：1152-1159
DOI：10.1002/fsn3.2094
出版社：John Wiley & Sons, Ltd.
摘要：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.
关键词：foam cushion material;quality degradation;shiitake mushroom (Lentinus edodes);transport vibration