Effect of CO2 concentration in CA conditions on the quality of shiitake mushroom (Lentinus edodes) during storage
1989
Kim, D.M. | Baek, H.Y. | Yoon, H.H. | Kim, K.H. (Korea Food Research Inst., Banwol (Korea R.). Food Science and Technology Lab.)
The effect of CO2 concentration on the post-harvest physiology and quality of Shiitake mushroom (Lentinus edodes) were investigated during CA storage. The respiratory rates of the mushrooms stored in CA conditions were abruptly increased in proportion to CO2 concentration after 40 days, and then declined, while that of the mushroom in air was continuously decreased throughout storage period. Large amounts of ethanol and acetaldehyde were produced from the 20 days CA stored mushrooms. The least changes 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 CO2 concentration of 2 % with fixed O2 concentration of 2 % was more effective in extension of the freshness than any other CO2 level in this experiment
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