Changes in Mannitol Content, Regulation of Genes Involved in Mannitol Metabolism, and the Protective Effect of Mannitol on Volvariella volvacea at Low Temperature
Table 2
Criteria for sensory evaluation.
Sensory index
Scores
4
3
2
1
Hardness
Texture is full Hard
Slightly inelastic Hardness is acceptable
Soft texture
Soft texture Not edible
Flavor
Odorless Typical mushroom flavor
Fresh mushroom flavor Slight odor Market is acceptable
Slightly fresh Mushrooms have obvious smell Limited application
No fresh mushroom flavors Serious odor Not edible
Color
No change
Small areas of browning
Browning of most areas of the mushroom
Browning of the whole mushroom
Water condition
None The surface is not sticky
Small amount of water The surface is slightly sticky