2009 Volume 55 Issue 3 Pages 170-175
Effect of trehalose on yield, trehalose content, freshness preservation and taste evaluation of Lentinula edodes fruit bodies were examined after 0.5, 1, 2, 3 or 4% was added to the cultivation substrate. There was no significant difference between the fruit body yields from the substrates with 0.5-4% trehalose and the yield from the substrate without. The percentages of fruit body number above M size which emerged in the first flush from the substrates with 0.5, 1, 2 and 3% additions were greater than the ratio from the substrate without. Comparing to the substrate without addition, the trehalose contents of the fruit bodies from the substrates with 2, 3 and 4% additions were greater in any of the three flushes. The addition of 2% was effective in the freshness preservation of the fruit bodies in any of the flushes and the addition of 4% had a significantly large effect. The taste evaluation with 2 and 3% additions resulted in higher scores of the three items after tasting for odor, taste and texture, and of total evaluation as compared to no addition.
