Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Abstract

SummaryMonochromatic light has been shown to improve the flavour quality of dried mushrooms, but its effect on the nutritional, bioactive, antioxidant, rehydration and textural properties has not been studied. In this study, the effects of monochromatic light on these qualities of the dried Suillus granulatus were investigated and the porous characteristics and spore morphology were observed. The results showed that contents of soluble sugars, soluble proteins, flavonoid, phenolics, DPPH and rehydration under blue light were higher on the sixth day, it was 1.85 times, 1.58 times, 1.27 times and 1.20 times of the lowest content, respectively. While ABTS and FRAP were higher on the ninth day. The values are 33.5% and 0.749 mmol/LFeSO4, respectively. The texture of rehydrated mushrooms was higher under red light and lower under blue light. Clear pore structure and severely deformed spores can be observed under blue light, revealing the reason why mushrooms have better qualities under light. Correlation analysis results showed that nutrients, active components, antioxidant activity and rehydration showed a strong positive correlation. Totally, blue light is a promising processing technology to improve the quality of dried mushrooms.