Abstract
Fresh D. rubrovolvata and P. impudicus are perishable due to their high water content and strong postharvest respiration, which seriously affect their edible value and economic benefits. Drying performs the crucial role in maintaining the quality of edible fungi and extending their shelf life, while the extraction method after drying is also important to the material composition and functional properties of edible fungi. According to the color difference and texture indicators, 45 °C was found to be the optimal temperature choice for both hot-air and vacuum drying. In addition, polysaccharide content in the extract of dried D. rubrovolvata was higher than that of P. impudicus, while the polyphenol abundance in the extract of dried P. impudicus was better than that of D. rubrovolvata. Hot water extraction or thermal ultrasonic treatment was beneficial for the antioxidant activity in D. rubrovolvata and P. impudicus extracts. Based on the correlation analysis, it was showed that polyphenols contributed significantly more to the antioxidant capacity of D. rubrovolvata and P. impudicus, especially P. impudicus, than that of polysaccharides. The related results provided new insights into the improvement of product quality and the development of functional products for D. rubrovolvata and P. impudicus.
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