生シイタケの呼吸速度におよぼす酸素濃度, 二酸化炭素濃度および経過時間の影響  [in Japanese] Effect of Concentrations of Oxygen and Carbon Dioxide and Elapsed Time on Respiration Rate of Fresh Shiitake Mushroom  [in Japanese]

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Abstract

初期酸素濃度を低下させて生シイタケの呼吸反応を検討した。その結果, 低酸素濃度が生シイタケの呼吸を顕著に抑制することが認められたため, その環境を早期に創出することが品質の維持に有効であると考えられた。また, 呼吸速度に影響を与える要因として酸素濃度, 二酸化炭素濃度, 経過時間を取り上げ, その影響を有気呼吸の範囲で考察するため, 酸素濃度, 二酸化炭素濃度, 経過時間を各要因として重回帰分析を行った結果, 酸素濃度が大きく呼吸速度を支配することを明らかにした。また, 温度が高くなるに従い酸素濃度に次いで経過時間の影響が大きくなった。

The changes in the respiration rate of fresh shiitake mushroom under the conditions of initial low oxygen concentration were discussed at 10 and 20°C. The results indicated that the respiration rate of fresh mushroom was suppressed by the decrease of oxygen concentration. Therefore, it was suggested that better keeping quality could be obtained from low oxygen atmosphere at an early stage. Moreover, the effects of oxygen and carbon dioxide concentrations, the elapsed time on the respiration rate in the aerobic respiration period were also investigated by multiple regression analysis. The results demonstrated that the respiration rate of fresh mushroom was markedly affected by oxygen concentration among three factors of oxygen and carbon dioxide concentrations, the elapsed time. It was also shown that the effect of the elapsed time on the respiration rate became greater next to that of oxygen concentration with increase of temperature.

Journal

  • JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

    JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 63(6), 79-84, 2001-11-01

    The Japanese Society of Agricultural Machinery and Food Engineers

References:  19

Codes

  • NII Article ID (NAID)
    10008025294
  • NII NACSIS-CAT ID (NCID)
    AN00200470
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    02852543
  • NDL Article ID
    5967704
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産)
  • NDL Call No.
    Z18-387
  • Data Source
    CJP  NDL  J-STAGE 
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