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A Comparative Analysis of Mineral Elements in the Mycelia and the Fruiting Bodies of Shiitake Mushrooms
Mineral Elements Mycelia and the Fruiting Bodies
2016/6/2
Mineral elements in four strains of Lentinula edodes mycelia grown on a defined media and fruiting bodies of shiitake mushroom grown on sawdust along with three commercially available shiitake mushroo...
Quality of shiitake stipe steamed bun
shiitake stipe Lentinula edodes steamed bun specific volume free amino acid 5'-nucleotide colour sensory evaluation
2014/2/26
Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake st...
Volatile Compounds in Fresh and Processed Shiitake Mushrooms (Lentinus edodes Sing.)
shiitake volatile compound enzymic reaction
2009/7/8
Volatile compounds of shiitake mushroom (Lentinus edodes Sing.) samples were extracted by solid phase microextraction (SPME) and then analyzed by GC and GC-MS. Fresh shiitake contained very low level ...
Comparison of Chemical Compositions of Shiitake（Lentinus edodes（Berk.）Sing）Cultivated on Logs and Sawdust Substrate
shiitake log sawdust substrate proximate composition
2009/5/31
Sawdust and logs for shiitake cultivation were prepared from the same wood. Shiitake mushrooms were cultivated on the logs and on the sawdust substrate using the same mushroom seed. The proximate comp...
Effect of Media Components on the Mycelial Film Formation in Submerged Culture of Lentinus edodes（Shiitake）
lectins of higher fungi Lentinus edodes brown mycelial film
2009/3/16
A relationship between the chemical composition of nutrient medium, the activity of extracellular lectins of Lentinus edodes (Berk.) Sing [Lentinula edodes (Berk.) Pegler] (shiitake), and the formatio...
短波紫外线处理对香菇采后品质的影响（Effect of UV-C Treatment on Post-harvest Storage Quality of Shiitake Mushrooms）
香菇 贮藏 短波紫外线 品质
2010/2/26
研究了不同辐能流短波紫外线照射处理对采后香菇在4℃贮藏期间主要生理及品质指标的影响。结果表明：经2.0kJ/m2或4.0kJ/m2的短波紫外线处理后，可以显著抑制香菇硬度和丙二醛(MDA)含量的上升，延缓还原性糖与维生素C的下降并使维生素C含量维持在较高水平，同时促进了类黄酮的次生代谢合成，从而较好地保持香菇的感官品质和营养价值，延长香菇的贮藏保鲜期。这些结果表明，短波紫外线处理对采后香菇的贮藏保...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...
