Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps.

Fresh L. edodes stored at 4 ± 1 °C for 4 d were recommended for fabrication mushroom crisps with superior quality. This study provides a theoretical basis for selection of suitable storage time of fresh L. edodes before EPD of crisps. This article is protected by copyright. All rights reserved.