유통 양송이버섯의 등급별 품질규격 및 저장기간별 품질 변화
Quality standard of Agaricus bisporus in a market and changes of mushroom quality during storage
Abstract
This study was carried out to improve standardization of agricultural products and investigate quality changesduring preservation at various treatments. The standardization does much to improve merchantable quality, distributionefficiency and fair dealings by shipping of the standard agricultural products. Mushrooms notified as the standard are five;Pleurotus ostreatus, Pleurotus eryngii, Flammulina velutipes, Agaricus bisporus and Ganoderma lucidum. But many farmers aresuffering from strict standards. Therefore, modification of these standards is required to fit farmhouse situations. Fruit-bodyweight of A, B and C grades of the marketed Agaricus bisporus was 19.3g, 12.2g and 10.4, respectively. Average pileus diameterof A grades was 43.3mm but B and C grades did not show significant difference. Average stipe length of A, B and C gradeswas 9.8mm, 13.1mm and 11.6mm, and stipes thick was the highest in A grades. The weight loss rate of stipe cutting of Agaricusbisporus was 12.6% in harvested mushrooms and the rate of stipe cutting length was 60.8%. The diameter of Agaricus bisporusstored for 5 days was 3.5~4.5cm but decreased rapidly in 15 days. The weight loss rate of the high temperature samples loweredrapidly than that of the low temperature samples.Conversely, the L value of the low temperature samples was higher than thatof the high temperature samples.
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Reference
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16.Dennis, P. M. and Lenoard, N. M. 1975. Effect of storage temperature on postharvest changes in mushrooms. J. American Soc Hort Sci, 100 : 16-19
2.Chang, M. S.., Lee, D. U., Cho, S. D., Jhune, C. S. and Kim, G. H. 2012. Survey on packaging status and effects of precooling on the quality of Agaricus bisporus. Korean J Food Preserv, 19(1) : 67-73
3.MFAFF, 2012. Actual yield of industrial product.
4.Yim, S. B., Kim, M. O. and Koo, S. J. 1991. Determination of dietary fiber contents in mushrooms. Korean J Food Cook Sci, 7 : 69-76
5.Kim, K. P. 1998. Kinds of cultivated mushrooms and prospect. Mushroom Sci, 2 : 4-11
6.Lee, J. S. 1999. Effects of modified atmosphere packagingon the quality of chitosan and CaCl2 coated mushroom (Agaricus bisporus). Korean J Food Sci Technol, 31 : 1308-1314
7.Yun, H. S., Park, H. M., Chung, H., Lee, H. D. and Kim, Y. G. 2007. The effects of washing machine to the quality of grapes. Korean Soc Agri Machinary, 12 : 228-232
8.Nahmgung, B., Kim, B. S., Kim, O. W., Chung, J. W. and Kim, D. C. 1995. Freshness keeping of Shiitake mushroom by vacuum cooling. Agric Chem and Biotech, 38 : 345-352
9.Stefan, T. M. and Beelman, R. B. 1996. Growth and enterotoxin production of Staphylococcus aureus in fresh packaged mushrooms (Agaricus bisporus). J Food Protec, 59 : 819-826
10.Bartley, C. E., Beelman, R. B. and Winnett, J. R. 1991. Factors affect colour of cultivated mushrooms (Agaricus bisporus) prior to harvest and during postharvest storage. Mushroom Sci, 13 : 689-694
11.McGary, A. and Burton, K. S. 1994. Mechanical properties of the mushrooms (Agaricus bisporus). Mycol Res, 98 : 241-245
12.Anantheswaran, R. C. and Beelman, R. B. 1995. Fresh mushroom quality as affected by modified atmosphere packaging. J Food Sci, 60 : 334-340
13.Kader, A. A. 1985. Postharvest biology and technology an overview. In: Postharvest Technology of Horticultural Crops. The regents of the university of California, Division of Agriculture and Natural Resource, CA, USA, p 3-8
14.Warwick, M. G. and Tsureda, A. 1997. The interaction of the soft rot bacterium Pseudomonas gladroli pv. agaricicoa with Japanese cultivated mushrooms. Can J Microbiol, 43 : 639-648
15.Lee, C. Y. and Whitaker, J. R. 1995. Enzymatic browning and its prevention. In: Enzymatic browning in fruits. American Chemistry Society, Washington DC, USA, p9-22
16.Dennis, P. M. and Lenoard, N. M. 1975. Effect of storage temperature on postharvest changes in mushrooms. J. American Soc Hort Sci, 100 : 16-19