Abstract
In this study, the time course of the inhibition of tyrosinase activity (ITA) in fruiting bodies of Coprinus comatus after harvest was evaluated using modified atmosphere packaging (MA), a simulated cooked food model, and prototype retort-processed products. The MA-packaged product maintained ITA for up to 10 days when stored at 10°C; however, ITA decreased when stored at 25°C. In the simulated cooked food model, the effects of differences in pH and heating temperature during processing on ITA were examined. At pH 5.0 and 6.0, ITA did not decrease after 1 minute of heating, but decreased after 10 minutes. In prototype retort-processed products stored for 4 months, ITA decreased, but the ergothioneine content remained relatively stable.
