Effects of Low O_2 and Elevated CO_2 Concentrations on the Quality of Matsutake [Tricholoma matsutake (S. ITO et IMAI) SING.] during Storage

概要

論文の詳細を見る
Matsutake [Tricholoma matsutake (S. ITO et IMAI) SING. ] was stored under conditions of low O_2 and elevated CO_2 concentrations. The storage conditions were as follows : with an O_2 concentration of 2.5±0.5%, the CO_2 concentrations were 5%, 10%, 15%, and 20%, and relative humidity (RH) was about 100% ; with an O_2 concentration of 2.0±0.5%, the CO_2 concentrations were 0%, 5%, 10%, and 15%, and RH was about 100% ; the storage temperature was 1.0±0.1℃. The fruit was also stored in air and under 100% N_2 as controls. Quality factors such as 'neto' (slimy microbial flora which develop on the moist surface of the fruiting body), weight loss, whiteness, firmness, and off-odor were measured. The development of neto and browning (loss of whiteness) of the inner stipe were suppressed for more than 14 days, except with storage under 100% N_2. Storage in air and under 0% or a high concentration (>10%) of CO_2 caused an early development of off-odor, compared to storage under 5% and 10% CO_2. In air, the development of mold was observed after 14 days. Under a low O_2 concentration and 5% to 10% CO_2, the quality factors of matsutake were most retained, and the fruit was still acceptable after 14 days of storage. A weight decrease of the fruit was recognized as the CO_2 concentration was increased.
社団法人日本農芸化学会の論文
1993-03-23