# Effect of Different Drying Methods on the Quality of _Oudemansiella raphanipes_
); [EMAIL_ADDRESS] (M.J.); [EMAIL_ADDRESS] (L.X. ); [EMAIL_ADDRESS] (Y.C. ); [EMAIL_ADDRESS] (X.G.) Xueran Geng  
1 College of Food Science and Engineering, Shamsi Agricultural University, Jinzhong 030801, China; [EMAIL_ADDRESS] (S.H. ); [EMAIL_ADDRESS] (D.Z. ); [EMAIL_ADDRESS] (D.X. ); [EMAIL_ADDRESS] (H.L. ); [EMAIL_ADDRESS] (H.L. ); [EMAIL_ADDRESS] (Y.X. ); [EMAIL_ADDRESS] (W.W.); [EMAIL_ADDRESS] (R.L. ); [EMAIL_ADDRESS] (C.F. ); [EMAIL_ADDRESS] (M.J.); [EMAIL_ADDRESS] (L.X. ); [EMAIL_ADDRESS] (Y.C. ); [EMAIL_ADDRESS] (X.G.) Xueran Geng  
1 College of Food Science and Engineering, Shamsi Agricultural University, Jinzhong 030801, China; [EMAIL_ADDRESS] (S.H. ); [EMAIL_ADDRESS] (D.Z. ); [EMAIL_ADDRESS] (D.X. ); [EMAIL_ADDRESS] (H.L. ); yyc.xuyappingmushrooms are a cumbersome and costly process prone to mechanical damage, thus severely limiting their distribution in the marketplace [4]. Drying can reduce the water content and water activity of edible mushrooms to a certain degree, effectively solving the problem of short shelf life and reducing the cost of storage and transportation; edible mushrooms in the drying process can generate new volatile substances to improve their characteristic flavor [5]. Common drying techniques for edible mushrooms include hot air drying, infrared radiation drying, and vacuum freeze drying. Different drying methods had a significant effect on the flavor and nutritional value of the resulting products [6]. Research has shown that there are significant differences in the nutritional content of _O. raphanipes_ after hot air drying, heat pump drying, and vacuum freeze drying. Specifically, the protein and fat content of _O. raphanipes_ are highest after heat pump drying, at 26.07% and 1.37%, respectively. For carbohydrates, the highest content is 32.57% after vacuum freeze drying. The dietary fiber content of _O. raphanipes_ can reach 33.11% after heat pump drying, significantly higher than the other two dried samples [7]. Similarly, different drying methods can also significantly affect the flavor of edible mushrooms. [PERSON] et al. [8] used hot air drying, vacuum freeze drying, and vacuum drying to process _Boletus_. They found that hot air drying can promote the accumulation of umami substances, vacuum freeze drying can retain the flavor and umami substances of _Boletus_ more completely, and vacuum drying can produce and accumulate more flavor substances to a greater extent. Therefore, the choice of drying method is also very important. Hot air drying (HD) is simple and inexpensive, and at the same time facilitates the formation of the characteristic flavor substances in _Lentiula Edodes_ due to enzymatic and Maillard reactions; however, it also leads to a partial loss of nutrients and the appearance of the final product [9]. Compared with hot air drying, [PERSON] et al. [10] used infrared radiation drying (ID) technology to dry _Lentiula Edodes_ and found that it not only improved the drying speed but also maintained the quality of _Lentiula Edodes_. Studies have shown that the high-quality characteristics of products after vacuum freeze drying (VD) are attributed to the low temperature and moisture transfer modes [11]. Therefore, it is widely used to obtain high-quality dried mushrooms, including _Lentiula Edodes_, _Agaricus bisporus_, and _Pleurotus eryugin_[12]. _Oudemansiella raphanipes_ is also known as _Oudemansiella radicata_, _Hymenopterapollis_[13]. _O. raphanipes_ is widely distributed in regions with high temperatures, such as Southeast Asia and Africa, and in China, it is mainly distributed in Yunnan, Guangxi, Sichuan, Guangdong, Fujian, and other provinces. Since the first report on the cultivation of _O. raphanipes_ in 1966, with the in-depth study of its biological characteristics and the improvement in cultivation technology, gradually realized the indoor cultivation, greenhouse cultivation, and factory cultivation without mulding and other cultivation methods [14]. _O.