Effect of different drying temperatures on the rehydration of the fruiting bodies of Yu Muer (Auricularia cornea) and screening of browning inhibitors

Abstract

cornea cv. Yu Muer) is a new white variety of edible fungus that was selected from a mutant of Auricularia cornea by the Engineering Research Center of the Ministry of Education, Jilin Agricultural University. Yu Muer is in genus Auricularia, family Auriculariaceae, order Auriculariales, class Agaricomycetes, and phylum Basidiomycota. It is an edible fungus and is also used in medicine (Royse, 2014; Wang, Jiang, et al., 2019a; Wang, Li, et al., 2019b). The fruiting bodies of Yu Muer are thick, tender, and crispy tastes like jellyfish, and have a jade-like warm, soft color. It is rich in nutrients, including physiologically active substances such as polysaccharides,

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

“…for other dried fruits. A similar tendency to generate 5-HMF at high temperature has been reported for HAD of Yu Muer fruit (Chen, Lv, et al, 2020); and the browning index and 5-HMF concentration of dried papaya were found to be positively correlated with processing temperature (Udomkun et al, 2015).…”

“…In addition, the decrease in DR was related to the transfer of moisture. As the drying proceeds, the area of moisture evaporation gradually moved from the outer layer of the sample to the inside, which extended the path of later moisture transfer, resulting in a gradual decrease in DR (Chen, Lv, et al., 2020).…”

“…A handheld intelligent spectrocolorimeter (CIE LAB, measure diameter: 8 mm; YS3060, 3NH Technology Co., China) was used to measure the surface color parameters of the samples. In the CIELAB color space, L represents the lightness or darkness, a represents redness/greenness, and b represents yellowness/greenness (Chen, Lv, et al., 2020). The color difference ( ΔE ) and chromaticity angle ( h0 ) are, respectively, calculated using the following Equations (3) and (4):…”

“…In addition, the decrease in DR was related to the transfer of moisture. As the drying proceeds, the area of moisture evaporation gradually moved from the outer layer of the sample to the inside, which extended the path of later moisture transfer, resulting in a gradual decrease in DR (Chen, Lv, et al, 2020). to be related to the concentrations of chlorophyll, carotenoids, anthocyanins, and some phenols in the jujube surface; these pigments are easily oxidized and degraded by heat, which affects the jujube surface color (Shi et al, 2018;Yang et al, 2018;Zhou et al, 2017).…”

Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing

“…Fresh L. edodes have a short storage time and shelf life owing to their high enzymatic activity and water content (Chen, Lv, et al., 2020 ). The browning reactions specifically limit the shelf life to within a few days, with polyphenol oxidase (PPO) and peroxidase (POD) being the primary enzymes responsible for the enzymatic browning process (Singh et al., 2018 ).…”