. 2023 Jul 15;12(14):2714. doi: 10.3390/foods12142714

Table 1.

Moisture content, a_w, and color values of shiitake mushroom at different aging temperatures.

Aging Condition		Control	50 °C	60 °C	70 °C	80 °C
Moisture content (%)		8.64 ± 1.95 ^c	19.76 ± 1.88 ^a	19.69 ± 0.30 ^a	14.37 ± 0.21 ^b	15.09 ± 0.13 ^b
a_w		0.34 ± 0.05 ^c	0.69 ± 0.01 ^a	0.68 ± 0.02 ^a	0.61 ± 0.01 ^b	0.62 ± 0.01 ^b
Color values	L *	55.70 ± 2.60 ^a	48.53 ± 1.51 ^b	45.46 ± 1.84 ^cd	46.42 ± 0.82 ^c	44.54 ± 1.36 ^d
	C *	13.92 ± 1.03 ^a	12.75 ± 1.05 ^b	12.01 ± 0.67 ^c	10.74 ± 0.34 ^d	8.72 ± 0.46 ^e
	h	52.41 ± 2.82 ^a	49.55 ± 2.00 ^b	43.87 ± 1.44 ^c	42.51 ± 0.81 ^c	38.12 ± 1.68 ^d

Data represented as mean ± SD of three replicates; ^a–e mean values within each row with different superscript letters were significantly different (p ≤ 0.05); control was the dried shiitake mushroom without aging. L * indicates lightness, C * represents chroma, and h is the hue angle.