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Studies on Postharvest Quality Deterioration and Preservation of Fresh Hon Shimeji Mushroom
|關鍵字:||保鮮;Carbon diodide;溫度;鴻喜菇;採收後;氧氣;二氧化碳;Hon shimeji;Postharvest;Preservation;Temperature;Oxgen||Project:||興大園藝, Volume 26, Issue 2, Page(s) 15-36.
Horticulture NCHU, Volume 26, Issue 2, Page(s) 15-36.
When Hon shimeji mushroom was harvested, they still maintain their metabolism and deteriorate soon. The growth after postharvest of Hon shimeji was including pileus expansion and stipes elongation. Weight loss, respiration rate, total free amino acid concentration and pH of tissue sap were increased, but total soluble sugars concentration was decreased during storage period. Total phenolic compounds were also decreased when the mushroom was picked, but the concentration will rise later. The stipes should become hollow and aerial mycelium may generate on the mushroom surface when they were stored in a few days. Reducing storage temperature from 25℃ to 0℃ could bate the physiological changes of mushroom effectively. High carbon dioxide and low oxygen could enhance the benefit of low storage temperature effectively. High carbon dioxide and low oxygen could enhance the benefit of low storage temperature, and delay stipes being hollow, but they were often no more effective than low storage temperature solely. Low oxygen could inhibit aerial mycelium growth, but stored in high carbon dioxide could induce them.
|Appears in Collections:||第26卷 第02期|
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