Pre-treatments and Drying Methods on the Physicochemical and Sensory Characteristics of Wild Mushrooms (Suillus Luteus) from Apurimac-Peru

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dc.contributor.authorEspinoza Ticona, Yuri
dc.contributor.authorLozano, Franklin
dc.contributor.authorMoreano Alarcón, Littman
dc.contributor.authorCalixto Muñoz, Juan José
dc.contributor.authorChaquilla Quilca, Guadalupe
dc.date.accessioned2026-03-12T23:10:25Z
dc.date.available2026-03-12T23:10:25Z
dc.date.issued2026-03-12
dc.description.abstractThe objective of this research was to evaluate the effect of pre-treatments and drying methods on the physicochemical and sensory characteristics of edible wild mushrooms, Suillus luteus, collected in the pine forests of the Apurimac region, Peru. Two immersion pre-treatments were used: 5% lemon juice and 6% vinegar. Mushroom caps were cut into 3-cm thick slices, immersed at a ratio of 1:5 (w/v), and subsequently dried by direct solar drying and indirect solar drying using a fitotoldo (shade cover). The proximate composition, rehydration, color, total polyphenol content (TPC), antioxidant capacity (DPPH capacity), and sensory evaluation were determined for each sample. The results showed significant differences (p<0.05) between the treatments. Higher rehydration rates were observed in the samples subjected to direct solar drying and fitotoldo drying without pre-treatment, as well as those treated with vinegar. Regarding color, luminosity (L*) significantly decreased in the dried samples compared to the fresh sample. In the proximate analysis, the untreated samples had protein, crude fiber, and ash contents of 23.67 g/100 g, 11.10 g/100 g, and 5.59 g/100 g, respectively. Free-nitrogen extract (FNE) content increased to 47.13 g/100 g as mushrooms lost water. TPC and antioxidant capacity decreased significantly in the dried samples, but the pre-treated samples with vinegar recorded higher values of 8.38 mg GAE/g and 54.13 µmol TE/g, respectively. In the sensory evaluation, the samples pre-treated with vinegar had higher color, texture, and acceptability scores. Thus, the use of a fitotoldo without pre-treatment and with vinegar pre-treatment is the most efficient method for drying Suillus luteus mushrooms.
dc.description.sponsorshipAgroindustrial Engineering School of the Universidad Nacional Micaela Bastidas de Apurímac UNAMBA, Peru.
dc.formatapplication/pdf
dc.identifier.doihttps://doi.org/10.29393/CHJAA39-24PDYG50024
dc.identifier.urihttps://hdl.handle.net/20.500.14195/1512
dc.language.isoeng
dc.publisherChilean Journal of Agricultural & Animal Sciences
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectSuillus Luteus
dc.subjectNatural Pre-treatment
dc.subjectSolar Drying
dc.subjectFitotoldo Drying
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00
dc.titlePre-treatments and Drying Methods on the Physicochemical and Sensory Characteristics of Wild Mushrooms (Suillus Luteus) from Apurimac-Peru
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion

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