Effects of Low O₂ and Elevated CO₂ Concentrations on the Quality of Matsutake [Tricholoma matsutake (S. ITO et IMAI) SING.] during Storage

Abstract

Matsutake [Tricholoma matsutake (S. ITO et IMAI) SING.] was stored under conditions of low O₂ and elevated CO₂ concentrations. The storage conditions were as follows: with an O₂ concentration of 2.5 ± 0.50%, the CO₂ concentrations were 5%, 10%, 15%, and 20%, and relative humidity (RH) was about 100%; with an O₂ concentration of 2.0±0.5%, the CO₂ concentrations were 0%, 5%, 10%, and 15%, and RH was about 100%; the storage temperature was 1.0±0.1°C. The fruit was also stored in air and under 100% N₂ as controls. Quality factors such as ‘neto’ (slimy microbial flora which develop on the moist surface of the fruiting body), weight loss, whiteness, firmness, and off-odor were measured. The development of neto and browning (loss of whiteness) of the inner stipe were suppressed for more than 14 days, except with storage under 100% N₂. Storage in air and under 0% or a high concentration (> 10%) of CO₂ caused an early development of off-odor, compared to storage under 5% and 10% CO₂. In air, the development of mold was observed after 14 days. Under a low O₂ concentration and 5% to 10% CO₂, the quality factors of matsutake were most retained, and the fruit was still acceptable after 14 days of storage. A weight decrease of the fruit was recognized as the CO₂ concentration was increased.