Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste

Abstract

The effects of short-time partial dehydration (STPD) on quality of shiitake mushroom were evaluated. Quality properties included respiration, texture, color and umami taste. Results showed that STPD treatment (STPD-2 and STPD-3) can slow down respiration rate and delay respiration peak, thus providing more than 7 days of storage time stored at 20 ± 1 °C. Mushroom subjected to STPD-2 and STPD-3 treatments also maintained better firmness. The STPD-2 treatment effectively delayed the browning of fresh mushroom. Compared to other groups, the content of flavor 5′-nucleotides and total 5′-nucleotides in STPD-2 and STPD-3 samples were higher, and STPD-2 sample had higher total amino acid content during storage. Higher equivalent umami concentration (EUC) values were found in STPD-2 sample (17.58 – 38.69 g MSG 100 g − 1) compared to STPD-3 sample (13.80 – 27.51 g MSG 100 g − 1) and STPD-1 sample (5.11 – 14.19 g MSG 100 g − 1). Thus, it indicated that STPD-2 treatment could effectively preserve monosodium glutamate-like (MSG-like) components and nucleotides in mushroom. Results suggested that STPD treatment, especial STPD-2, could maintain mushroom overall quality.