The Effect of Storage Conditions, Especially the Storage Tempereture on Maintaining the Freshness of the Cultivated Mushrooms of Tricholomataceae

Abstract

To study the effect of storage conditions, especially storage temperature, on maintaining the freshness of the cultivated mushrooms of Tricholomataceae, Enokitake (Flammulina velutipes), Hatakeshimeji (Lyophyllum decastes) and Nioushimeji (Tricholoma giganteum), a freshness score was used to judge freshness.Also, the change in the compounds affecting the taste and sensory evaluation was measured.The results were as follows.Enokitake wrapped in a polypropylene film and Hatakeshimeji placed in a polystyrene tray and wrapped in a polyvinyl chloride film were kept fresh after storage for about 10 days at 25°C, for about 20 days at15°C and for about 60 days at 5°C.
However, Nioushimeji wrapped in polyurethane could be stored for 10 days at 5°C and 25t, and for 25 days at 15°C.In Nioushimeji; low temperature injury was observed at 5°C
The 5'-nucleotides, free sugars and sugar alcohols, organic acid contents and the sensory evaluation were not affected by storage.