Effect of Trehalose Added into Substrate of Lentinula edodes on Emerged Fruit Bodies I. Relationship between additive amount and yield, trehalose content, freshness preservation and taste evaluation of fruit bodies

Abstract

Effect of trehalose on yield, trehalose content, freshness preservation and taste evaluation of Lentinula edodes fruit bodies were examined after 0.5, 1, 2, 3 or 4% was added to the cultivation substrate. There was no significant difference between the fruit body yields from the substrates with 0.5-4% trehalose and the yield from the substrate without. The percentages of fruit body number above M size which emerged in the first flush from the substrates with 0.5, 1, 2 and 3% additions were greater than the ratio from the substrate without. Comparing to the substrate without addition, the trehalose contents of the fruit bodies from the substrates with 2, 3 and 4% additions were greater in any of the three flushes. The addition of 2% was effective in the freshness preservation of the fruit bodies in any of the flushes and the addition of 4% had a significantly large effect. The taste evaluation with 2 and 3% additions resulted in higher scores of the three items after tasting for odor, taste and texture, and of total evaluation as compared to no addition. © 2009, The Japan Wood Research Society. All rights reserved.