Toughening and its association with the postharvest quality of king oyster mushroom (Pleurotus eryngii) stored at low temperature

Food Chemistry

Volumn 196, Issue , 2016, Pages 1092-1100

  Li, Danqing ^a   Qin, Xiaoyi ^a   Tian, Pingping ^a   Wang, Jie ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lignification; Low temperature; Pleurotus eryngii; Postharvest quality; Texture; Toughening

Indexed keywords

ELECTROLYTES; FUNGI; LIGNIN; MOLLUSCS; SHELLFISH; TEMPERATURE; TEXTURES; TOUGHENING;

CELLULOSE CONTENT; ELECTROLYTE LEAKAGE; LIGNIFICATION; LOW TEMPERATURES; NEGATIVE CORRELATION; PLEUROTUS ERYNGII; POSTHARVEST QUALITY; QUALITY ATTRIBUTES;

FOOD STORAGE;

CELLULOSE; CHITIN; CINNAMYL ALCOHOL; CINNAMYL ALCOHOL DEHYDROGENASE; LIGNIN; MALONALDEHYDE; OXIDOREDUCTASE; PEROXIDASE; PHENYLALANINE AMMONIA LYASE; POLYETHYLENE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; CORRELATIONAL STUDY; ENZYMATIC ASSAY; ENZYME ACTIVITY; ENZYME SYNTHESIS; EVALUATION STUDY; FOOD QUALITY; FOOD STORAGE; LIGNIFICATION; LOW TEMPERATURE; NONHUMAN; PLEUROTUS ERYNGII; POSTHARVEST PERIOD; STORAGE TEMPERATURE; CHEMISTRY; FOOD PRESERVATION; PLEUROTUS; PROCEDURES; TEMPERATURE;

CELLULOSE; DECAY; ENZYMES; MUSHROOMS; PLASTIC BAGS; POLYETHYLENE;

FOOD PRESERVATION; PLEUROTUS; TEMPERATURE;

EID: 84945313135     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.060     Document Type: Article

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