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The quality and shelf life of mushrooms are critical to their commercial viability. In this study, the effects of simulated transport vibration on postharvest quality of shiitake mushrooms (Lentinus edodes) were assessed over 12 days of storage. Furthermore, the protective performance of foam cushion material used in packaging during simulated transport was evaluated. Changes in respiration rate, weight loss, browning index, firmness, and malondialdehyde content were measured following vibration treatment. The results revealed that simulated transport vibration contributed to the deterioration of quality of shiitake mushrooms during storage, and the foam cushion material had a protective influence on the maintenance of shiitake mushroom quality. Taken together, our findings suggest that the foam cushion material used in packaging has the potential to improve the quality of shiitake mushrooms and extend their shelf life. [ABSTRACT FROM AUTHOR]

In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total polar compound content in frying oil was significantly increased to 11.3%. Fourier transform infrared spectra (FTIR) indicated that hydrolysis and oxidation reactions involving triglycerides occurred after frying. Additionally, the increased a* and b* values demonstrated that deep‐frying greatly enhanced the intensity of the red and yellow colors of corn oil. Frying reduced the oxidative stability of corn oil in an O/W emulsion as determined by the peroxide value and acid value. These findings indicated that short‐term deep‐frying of chicken wing deteriorated the quality of corn oil and decreased its oxidative stability in an O/W emulsion. Consumers should consider the potential hazards of food containing short‐term deep‐frying oil. [ABSTRACT FROM AUTHOR]