ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.13 No.2 pp.119-124
DOI : https://doi.org/10.14480/JM.2015.13.2.119
DOI : https://doi.org/10.14480/JM.2015.13.2.119
Organic acid and quality change in Flammulina velutipes fruit body by various storage temperature treatments and packaging films application
June 17, 2015
June 26, 2015
June 29, 2015
Abstract
This study was carried out to characterize the chemical components of Flammulina velutipes during storage bydifferent packaging film application for developing export winter mushroom to south east asia area. Changes of weight andgrowth rate from Flammulina velutipes were the lowest in testing packaging film at 15oC among the films. The pH changes ofFlammulina velutipesg was the highest in imported packaging film at 25oC. The changes of colors was measured by Hunter's colorvalue, L value and yellowness (+b) were slightly decreased during storage. But the L value and yellowness (+b) were not affectedby packaging films. Six organic acids were detected such as oxalic acid, lactic acid, malic acid, citric acid, acetic acid and succinicacid. The content of total organic acids were increased by storage period.