Variation in Tasty Component of Dried Shiitake Mushroom [Lentinus edodes (Berk) Sing.] under the Different Storage Condition

抄録

In order to study the acceptable duration of storage of dried Shiitake mushroom, the quantification of tasty components and functional evaluation, including water content, were done.Water content was kept relatively low until about six months. The color of the lamella of pileus turned dark yellow about six to nine months after storage started. There was little change in the content of tasty components, 5'-GMP, free amino acid, free sugar and sugar alcohol. The total impression of the sensory analysis tended to lower more than six months after storage started. Freezed and storaged sample at a room temperature in the sealed bag had no changes in appearance, components and functions storage for a year. When the bag was opened and closed again with a rubber band, Shiitake mushroom on room temperature storage tended to change more than six months late.Based on the results, it is considered that about one year is acceptable for the Best-Before date.