Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
10.1080/12298093.2023.2273028
- Author:
Yonghyun KIM
1
;
Uk LEE
;
Hyun Ji EO
Author Information
1. Special Forest Resources Division, National Institute of Forest Science, Suwon, Republic of Korea
- Publication Type:RESEARCH ARTICLE
- From:Mycobiology
2023;51(6):445-451
- CountryRepublic of Korea
- Language:English
-
Abstract:
Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they con tain an abundance of health-promoting compounds. However, the effect of long-term post harvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic com pounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5℃ C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5℃ C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5℃ C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothio neine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5℃ C for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-pro moting compounds in shiitake mushrooms are influenced by storage temperature, suggest ing the potential to control adjustments of specific bioactive compounds by regulating storage conditions
