Effects of Exposure of Concentrated Carbon Dioxide on Chemical Components of Bunashimeji Mushroom (Hypsizigus marmoreus Bigelow) during Growing of Fruit Body

Abstract

The effects of exposure of concentrated carbon dioxide, i.e., 6000 ppm was investigated on the weight; water, protein, lipid, carbohydrate and ash as major constituents; Ca, Fe, Na, K and Zn as minerals; thiamin, riboflavin and ascorbic acid as vitamins; and fatty acid composition on dry matter basis of whole fruit body during the cultivation of Bunashimeji mushroom: Hypsizigus marmoreus (Peck) Bigelow. A significant increase of the weight was observed in 0 days (slightly) and 5 days (1.4 times) after CO2 exposure (the harvest time). The increase was observed in major constituents except carbohydrate, all minerals, riboflavin, linoleic acid contents and polyunsaturated fatty acid/saturated fatty acid ratio in the whole on the 0 days after CO2 exposure. On the other hand, an increase was observed in major constituents except carbohydrate, minerals except Na and Zn, riboflavin, ascorbic acid, stearic acid, linoleic acid contents and polyunsaturated fatty acid/ saturated fatty acid ratio in the whole on the harvest time. © 1995, Japanese Society for Food Science and Technology. All rights reserved.