Abstract
Yanagimatsutake mushrooms (Agrocybe cylindracea (Fr.) Maire) were divided into three stages, a young fruit body having an unopened hymenium veil (just after formation of the primordia), a matured fruit body having an opened veil (just after opening of the veil), and an over-matured fruit body having a completely opened veil (after releasing of brown spores). We traced the change in constituents during three stage of fruit body formation of Agrocybe cylindracea. The results are as follow: (1) Water contents were almost similar during fruit body formation. (2) Crude protein and ash decreased with growth, but carbohydrates slightly increased. (3) Aspartic acid, threonine, serine, alanine and tyrosine decreased with growth, but lysine and arginine slightly increased. (4) The content of 5'-GMP was larger in matured than young and over-matured fruit bodies. Over-matured fruit body had a significantly low content of 5'-GMP.
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