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{'シイタケを厚さ100μmのポリエチレン袋(PE)に密封し,1℃で3週間貯蔵後,有孔PEに移し10℃で保存した区(MA区)の糖類,遊離アミノ酸,有機酸等の消長を,収穫後直ちに10℃で有孔PE貯蔵した区(対照区)の成分変化と比較して,MA包装貯蔵の有効性を評価した.(1)MA包装貯蔵中の酸素濃度は1~2%,炭酸ガスは10~14%で,エタノールの蓄積量は1.2ppmであった.(2)MA包装貯蔵中アラビトールの減少が抑制されたが,開封後急速に減少した.(3)総遊離アミノ酸は対照区では著しく増加したがMA区での密封貯蔵中の増加は小さかった.対照区では鮮度低下と共にグルタミンの顕著な増加が認められたが,MA区では密封包装貯蔵中変化はみられず,有孔PEに移してからは対照区とほぼ同じ速度で増加した.(4)対照区ではリンゴ酸含量が急速に増加したが,MA包装貯蔵中はほぼ一定で,開封後対照区と同じ速度で増加した.(5)以上の結果から,MA包装貯蔵は,密封貯蔵中シイタケの鮮度低下を効果的に抑制し,アラビトールの減少を除くと,開封後にも悪い影響を及ぼさなかった.': [0]}, 'cited_by_api_url': 'https://api.openalex.org/works?filter=cites:W2512705933', 'counts_by_year': [{'year': 2012, 'cited_by_count': 1}], 'updated_date': '2024-09-16T05:05:56.703872', 'created_date': '2016-09-16'}