Toughening and its association with the postharvest quality of king oyster mushroom (Pleurotus eryngii) stored at low temperature
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- 作者：Danqing Li ; Xiaoyi Qin ; Pingping Tian ; Jie Wang ; wjcasey@scau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：PE ; low-density polyethylene ; PAL ; phenylalanine ammonia lyase ; CAD ; cinnamyl alcohol dehydrogenase ; POD ; peroxidase ; BI ; browning index ; MDA ; malondialdehyde ; TP ; total phenolics
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：1092-1100
- 全文大小：456 K
文摘
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Textural and other quality attributes of king oyster mushroom was investigated.
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Toughening occurred twice in tested king oyster mushrooms during the entire storage.
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There was a significant correlation between toughening and lignification.
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Toughening can affect the postharvest quality of tested mushrooms.