Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration,International Journal of Food Science & Technology

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Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-04 , DOI: 10.1111/ijfs.14456
Shasha Cheng _{1,

2,

3} , Li Ranran _{1,

2,

3} , Huimin Yang _{1,

2,

3} , Siqi Wang _{1,

2,

3} , Rong Lin _{1,

2,

3} , Mingqian Tan _{1,

2,

3}

Affiliation

Water is a critical factor influencing the quality of mushrooms. This paper investigated the moisture migration of shiitake mushroom during storage using low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) and its relationship to quality deterioration. Three water components assigned as water in different cell compartments of cell wall, cytoplasm and vacuole were observed in shiitake mushroom matrix. As the prolonging of storage time, the right shift of immobilised water and left shift of free water led to the merge of these two peaks at the end of storage. The increase in peak area of water in cytoplasm and decrease in the peak area of water in vacuole indicated evident moisture migration from vacuole to cytoplasm. MRI images showed heterogeneous water distribution in shiitake mushroom, and the water migrated from centre to surface, then evaporated to the environment. Besides, the moisture migration might be related to the weight loss and textural softening of shiitake mushroom.

中文翻译：

香菇贮藏过程中水分迁移特征及其与品质下降的关系

水是影响蘑菇质量的关键因素。本文利用低场核磁共振（LF-NMR）和磁共振成像（MRI）研究了香菇在贮藏过程中的水分迁移及其与质量下降的关系。在香菇基质中观察到了三种水成分，分别在细胞壁，细胞质和液泡的不同细胞区室中被分配为水。随着储存时间的延长，固定水的右移和自由水的左移导致这两个峰在储存结束时合并。细胞质中水的峰面积的增加和液泡中水的峰面积的减少表明明显的水分从液泡向细胞质的迁移。MRI图像显示香菇中水分分布不均，然后水从中心迁移到地面，然后蒸发到环境中。此外，水分的迁移可能与香菇的减肥和质地变软有关。

更新日期：2019-12-04

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