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Shiitake mushrooms, when coated with a mixture of chitosan (1%) and guar gum (at concentrations of 5, 15, and 25%), and subsequently stored at 4C with a relative humidity of 85 to 90% for 16 days, effectively preserved their firmness, prevented protein and ascorbic acid loss, increased the levels of soluble solids, sugars, and malondialdehyde, while preserving their flavor (104)

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