Effect of $CO_2$ Concentration in CA Conditions on the Quality of Shiitake Mushroom (Lentinus edodes) during Storage

표고버섯(Lentinus edodes)의 CA 저장 중 탄산가스농도의 효과

  • Kim, Dong-Man (Food Science and Technology Lab., Korea Food Rcsearch Institute) ;
  • Baek, Hyung-Hee (Food Science and Technology Lab., Korea Food Rcsearch Institute) ;
  • Yoon, Hye-Hyun (Food Science and Technology Lab., Korea Food Rcsearch Institute) ;
  • Kim, Kil-Hwan (Food Science and Technology Lab., Korea Food Rcsearch Institute)
  • 김동만 (한국식품개발연구원 식품공학연구실) ;
  • 백형희 (한국식품개발연구원 식품공학연구실) ;
  • 윤혜현 (한국식품개발연구원 식품공학연구실) ;
  • 김길환 (한국식품개발연구원 식품공학연구실)
  • Published : 1989.08.01

Abstract

The effect of $CO_2$ concentration on the post-harvest physiology and quality of Shiitake mushroom (Lentinus edodes) were investigated during CA storage. The respiratory rates of the mushroom stored in CA conditions were abruptly increased in proportion to $CO_2$ 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 $CO_2$ concentration of 2% during storage. Based on the changes in quality factors of the mushroom during storage, it could be concluded that $CO_2$ concentration of 2% with fixed $O_2$ concentration of 2% was more effective in extension of the freshness than any other $CO_2$ level in this experiment.