Yp. Gong et al., RELATION BETWEEN ENDOGENOUS ETHYL-ALCOHOL AND BROWNING IN SHIITAKE (LENTINUS-EDODES SING) MUSHROOM DURING STORAGE IN POLYETHYLENE FILM BAGS, J JPN SOC F, 40(10), 1993, pp. 708-712
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Browning of shiitake was inhibited by packaging with polyethylene film
bags (PE). In order to clarify the inhibitory effect on browning of s
hiitake, we investigated the relation between gas composition and brow
ning of shiitake with PE packaging or by treating with ethyl alcohol (
EtOH) vapor in desiccator. Concentration of EtOH in tissues of shiitak
e packaged with PE increased during storage (15 mM, 6 days storage at
20-degrees-C), and there was a negative correlation (r = -0.75*) betw
een EtOH concentration and browning-index. Treatment of air + EtOH inh
ibited the increase in both browning-index and polyphenoloxidase activ
ity. The inhibition of browning in the treatment Of CO2 10% + O2 1% EtOH was more effective than in air + EtOH. On the other hand, the inh
ibition of polyphenoloxidase activity was identical with both of two t
reatments. From these results, we suggested that the inhibition of bro
wning in shiitake packaged with PE was not directly caused by high CO2
and low O2, but resulted from endogenous EtOH accumulation in shiitak
e under the conditions of high CO2 and low O2.