1988 Volume 14 Issue 2 Pages 59-64
The effectiveness of modified atmosphere (MA) packaging storage of Shii-take Mushroom (Lentinus edodes (Bark) Sing.) was examined from the aspect of browning and polyphenoloxidase (PPO) activities.
(1) In non-hermetically packed Shii-take, browning occurred after 5 days storage at 10°C and after 3 weeks storage at 0°C. On the other hand, in Shii-take sealed in 100, um polyethylene film pouch and stored at 0°C (MA storage), browning wasn't observed for 4 weeks.
(2) Shii-take preserved for 4 weeks under MA condition at 0°C was exposed to air and stored non-hermetically at 10°C. Under such condition, the rate of browning was the same as that in fresh Shii-take.
(3) In the assay of PPO activity of shii-take, high reaction rate was obtained at pH 4. 5, 6. 0 and 7.0. PPO activity measured at pH 4. 5 changed according to browning. During MA storage, increase of PPO activity was not observed. And after opening of MA package, time course of. PPO activity change was the same as in flesh shii-take.
In conclusion, MA packing storage prevents shii-take from increase in PPO activities and browning. And on exposure to air, no adverse effect was observed.
