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KMID : 0380619890210040461
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.461 ~ p.467
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Effect of CO2 Concentration in CA Conditions on the Quality of Shiitake Mushroom(Lentinus edodes) during Storage
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김길환/Kim, Kil Hwan
윤혜현/김동만/백형희/Yoon, Hye Hyun/Kim, Dong Man/Baek, Hyung Hee
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Abstract
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The effect of CO₂ concentration on the post-harvest physiology and quality of Shiitake mush room (Lentinus ndodes) were investigated during CA storage. The respiratory rates of the mushrooms stored in CA conditions were abruptly increased in proportion to C0₂ concentration after 40 days, and then declined, while that of tlm mushroom in air was continuously decreased throughout storage period. Large amounts of ethanol and acetaldehyde v-ere produced from the 20 days CA stored mushrooms. The least change. in 5´-GMP content and electrophoresis pattern of protein in the mushroom were observed at CO₂. concentration of 2% during storage. Based on the changes in quality factors of the mushroom during storage, it could be concluded that C0₂ concentration of 2% with fixed O₂ concentratoo of 2% was more effective in extension of the freshness than any other CO₂ level in this experiment.
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