Research Article Open Access

Comparison of Fumigation and Immersion of Essential Oils on Quality and Physiology of Fresh Shiitake Mushrooms (Lentinus edodes)

Yanjie Li1, Yanxin Wang1, Shudong Ding1, Yujiao Zhao1, Haifang Xiao1 and Yuedong Song1
  • 1 Shandong University of Technology, China

Abstract

The effects of different essential oils with fumigation or immersion on sensory and physiological quality of fresh shiitake mushrooms were evaluated during the storage. Shiitake mushrooms were treated with essential oils (grapefruit essential oil, rosemary essential oil, cinnamon essential oil) by fumigation and immersion respectively. The surface color, browning degree, sensory evaluation, hardness, soluble protein content, total phenolic content and DPPH· scavenging ability of shiitake mushrooms were measured during the storage. The results showed that hardness, sensory qualities and soluble protein decreased gradually with the extension of storage period in all the treatments and rosemary essential oil had better effect on maintaining cap color, sensory quality, total phenolic content and DPPH· scavenging ability compared with other treatments. In general, immersion treatment showed better effect on shiitake mushrooms preservation than fumigation treatment.

American Journal of Biochemistry and Biotechnology
Volume 18 No. 1, 2022, 49-57

DOI: https://doi.org/10.3844/ajbbsp.2022.49.57

Submitted On: 27 September 2021 Published On: 10 February 2022

How to Cite: Li, Y., Wang, Y., Ding, S., Zhao, Y., Xiao, H. & Song, Y. (2022). Comparison of Fumigation and Immersion of Essential Oils on Quality and Physiology of Fresh Shiitake Mushrooms (Lentinus edodes). American Journal of Biochemistry and Biotechnology, 18(1), 49-57. https://doi.org/10.3844/ajbbsp.2022.49.57

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Keywords

  • Essential Oil
  • Shiitake Mushrooms
  • Quality
  • Physiology
  • Preservation Effect