Abstract
We examined the brightness of the fruit bodies of Shiitake (Lentinula edodes), Maitake (Grifola frondosa) and Hiratake (Pleurotus ostreatus) to survey the longevity of freshness after soaking them in trehalose solutions of 1%, 3%, 5% and 7% with decompression. Three kinds of fruit bodies were purchased from two cultivators, and they were kept at 5℃, 15℃ and 25℃ for 10 days after soaking. Positive effects of trehalose were shown on Shiitake from one cultivator when the fruit bodies were kept at 15℃ and 25℃ and on Maitake from both cultivators when the fruit bodies were kept at 15℃ or 25℃. For Hiratake, no positive effect was clear for fruit bodies obtained from either cultivator, except for the fruit bodies from one cultivator that were kept at 25℃.
