シイタケの修整空気システムCA貯蔵
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概要
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Modified Air System CA (MASCA) is devised as an economical CA storage method. MASCA storage of Shiitake mushroom was carried out at 10°C for 9 days, and its efficiency for extension of shelf life was evaluated from the aspects of visual acceptability and several maturity indicators. 1) The concentration of oxygen and carbon dioxide in the chamber was well controlled between 0-1. 5% and 9-11%, respectively. 2) MASCA reduced the rate of respiration by approximately 1/2. 3) Shiitake stored in air was no longer acceptable after 4 days because of browning, while no quality deterioration was observed during MASCA storage for 9 days. 4) Storage in air increased mannitol and arabitol and decreased trehalose. MASCA showed the similar tendencies to sugar alcohols but did not influence trehalose content. 5) Total free amino acid content was progressively increased during storage in air and MASCA. The rate was more rapid in air than in MASCA. The increase of total amino acid was mainly depending on that of glutamine. 6) The concentration of malic acid was also progressively increased in air and in MASCA.<BR>As a result, MASCA greatly extended the shelf life of Shiitake mushroom.
- 日本食品保蔵科学会の論文
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