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Effects of concentrations of oxygen and carbon dioxide and elapsed time on respiration rate of fresh Shiitake mushroom

机译：氧气和二氧化碳浓度及经过时间对新鲜香菇呼吸速率的影响

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摘要

The changes in the respiration rate of fresh shiitake mushroom under the conditions of initial low oxygen concentration were discussed at 10 and 20℃. 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.
机译：讨论了最初的低氧浓度条件下在10和20℃下新鲜香菇的呼吸速率变化。结果表明，降低氧气浓度可以抑制鲜蘑的呼吸速率。因此，建议在早期从低氧气氛中可以获得更好的保持质量。此外，还通过多元回归分析研究了氧气和二氧化碳浓度，经过时间对有氧呼吸期间呼吸速率的影响。结果表明，在氧气和二氧化碳浓度的三个因素，经过时间中，氧气浓度对新鲜蘑菇的呼吸速率有显着影响。还表明，随着温度的升高，经过时间对呼吸频率的影响变得比氧气浓度的影响更大。

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