Resumo

MARTINEZ-FLORES, A. et al. Postharvest changes in the edible mushroom huitlacoche (Ustilago maydis (D.C.) Corda). Rev. Chapingo Ser.Hortic [online]. 2008, vol.14, n.3, pp.339-346. ISSN 2007-4034.

Huitlacoche (Ustilago maydis (D.C.) Corda) has been an important food in the diet of the inhabitants of the Central-Southern region of Mexico since pre-Columbian times. Recently, its acceptance has increased all around the world. Although it is a highly perishable mushroom, there are no postharvest studies. For these reasons the objective of this work was to identify changes in physical and physiological postharvest parameters of huitlacoche on the corn ear and of cut huitlacoche galls stored at room temperature, 10 °C, and 3 °C for 11 d. The measured variables were changes in appearance, color, weight loss, respiration, production of ethylene and amino acids. The average respiration rate of huitlacoche on the ear at room temperature, 10 and 3 °C was 320.8, 120.8 and 71.5 mLCO₂·kg^-1·h^-1, respectively, and 372.8, 346.7 and 164.1 mLCO₂·kg^-1·h^-1 in cut galls, respectively. Weight loss was above 80, 60 and 22% at room temperature, 10 and 3 °C at 7 days, respectively. Huitlacoche contains 18 amino acids, of these, essential amino acids accounted for 37.8% of the total. Lysine was 27.2% of the essential amino acids. After the storage period, there was no major change in amino acid content. The huitlacoche kept its appearance, color and weight better when it was stored at 3 °C on the ear. Ethylene production by huitlacoche was not detected.

Palavras-chave : color changes; weight loss; respiration; ethylene; amino acids.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )