Quality Changes of Cultivated <i>Saccharina latissima</i> as Influenced by Preservation Method During Short Term Storage

Post-harvest changes in the quality of cut and whole S. latissima upon 23 days storage with or without acidification at different temperatures were studied by bacterial counts, amino acids composition, 1H-NMR profiling extracted metabolites. Lowering temperature inhibited growth, seaweed stored 10 4°C had same counts as 2 room temperature. Cutting reduced degradation mannitol, free acids, other low molecular components but made proteins carbohydrates more available for enzymatic hydrolysis. Acidification hindered microbial growth components.