RT Journal Article ID 642db0814c970e42 A1 Li, Guijie A1 Wang, Qiang A1 Sun, Peng A1 Chen, Feng A1 Chen, Xiaolin A1 Wang, Cun A1 Zhao, Xin T1 Effect of L-Cysteine Pretreatment on the Control of Formaldehyde and Browning of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Higher Basidiomycetes) during Drying and Canning Processes JF International Journal of Medicinal Mushrooms JO IJM YR 2015 FD 2015-05-08 VO 17 IS 4 SP 385 OP 395 K1 browning K1 canning K1 formaldehyde K1 hot air drying K1 L-cysteine K1 Lentinus edodes K1 medicinal mushrooms K1 shiitake mushroom AB Fresh culinary-medicinal Shiitake mushrooms (Lentinus edodes) were pretreated by soaking in 0.1 mg/mL of L-cysteine solution for 1 hour; then the variation in formaldehyde content and browning degree were studied during hot air−drying and canning processes. The results indicated that L-cysteine pretreatment significantly inhibited the increase of formaldehyde content and browning during the drying process; these increases in the pretreatment groups ranged from 7.0% to 14.0% and 65.4% to 68.9%, respectively, of that of the control groups. While the L-cysteine pretreatment did not seem to have a significant effect on controlling the formaldehyde content during the canning process, the increase of the browning degree of the canned products of the pretreatment groups ranged from 64.8% to 78.5% of that of the control groups, indicating the inhibitive effect of L-cysteine on browning during the canning process of L. edodes. Overall, L-cysteine pretreatment improved the sensory quality of both dried and canned L. edodes. PB Begell House LK https://www.dl.begellhouse.com/journals/708ae68d64b17c52,5b711a741ddf87a8,642db0814c970e42.html