큰느타리버섯 유통온도 및 갈변억제처리에 따른 품질 변화
Changes in postharvest quality of Pleurotus eryngii treated with different shelf temperature and browning inhibitors
(Received November 26, 2013 / Revised December 27, 2013 / Accepted December 30, 2013)
Abstract
Pleurotus eryngii is one of the main export items in Korean mushroom industry. Whole mushrooms werepacked with 30 um polypropylene anti-fog film without trimming. The range of package weight and oxygen permeabilityof film were 400 g and 2000 c/m2, 24 h,atm, respectively. The anti-browning treatments were sprayed by 0.5%(w/w) solutionof Sporix Sporix(Sodium polyphosphate and ClO2 gas The weight loss ratio was increased with increasing shelf periodand temperature. There were no big differences in weight loss ratio according to browning inhibitors. In case of ClO2treatment, the hardness and lightness of stem was showed higher than other treatment for shelf period. As results of freshness,the optimum browning inhibitor of P. eryngii was ClO2 treatment and the shelf life was extended 36days at 10~15℃.
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3.이진실. 1999. 환경가스조절 포장이 키토산 및 CaCl2 로 코팅처리된 양송이버섯의 품질에 미치는 영향. Korean J. Food Sci. Technol. 31(5) : 1308-1314.
4.이현동, 윤홍선, 이원옥, 정 훈, 조광환, 박원규. 2003. 느타리버섯의 환경기체조성 농도 예측 및 MA 저장 중 품질 특성변화. 한국식품저장유통학회지. 10(1) : 16-22.
5.황용수, 이경민, 김민경, 서건식. 2012. 모의 수출 조건에서 수확 후 CO2와 부직포 패드 처리가 느타리버섯 품질에 미치는 영향. Kor. J. Mycol. 40(4) : 215-223.
6.Aguirre, L., Frias, J. M., Barry-Ryan, C. and Grogan, H. 2009. Modelling browning and brown spotting of mushrooms(Agaricus boporus) stored in controlled environmental conditions using image analysis. J. Food Engineering. 91 : 280-286.
7.Brinones, G. L., Varoquaux, P.,Chambroy, Y., Bouquant, J. Bureau, G. and Pascat, B. 1992. Storage of common mushroom under controlled atmospheres. International Journal of Food Science & Technology. 27 : 493-505.
8.Choi, J. W., Cho, M. A., Kim, W. B., Kim, J. G. and Jhune, C. S. 2011. Effect of storage temperture and packaging material on the shelf-life and postharvest quality of king oyster mushroom. Kor. J. Hort. Sci. Technol. 29(SUPPL II). 131(in Korean).
9.Escriche, I., Serra, J. A., Gmez, M. and Galotto, M. J. 2001. Effect of ozone treatment and storage temperature on physicochemical properties of mushrooms (Agaricus bisporus). Food Science and Technology International. 7 : 251-258.
10.Hardenburg, R. E., A. E. Watada, and C. Y. Wang. 1986. The commercial storage of fruits, vegetables, and florist and nursery stoks. p41-42. USDA Handbood No. 66.
11.Kwon, J. H., Byun, M. W. and Cho, H. O. 1990. Browning and color characteristics in the mushrooms(Agaricus bisporus) as influenced by ionizing energy. Korean J. Food Sci. Technol., 22 : 509-513.
12.Lopez-Briones, G., Varoguaux, P., Chambroy, Y., Bouquant, J., Bureau, G. and Pascat, B. 1992. Storage of common mushroom under controlled atmospheres. Intl, J. Food Sci. Technol. 27 : 493-505.
13.Murr, D. P. and Morris, L. L. 1974. Influence of O2 and CO2 on polyphenol oxidase activity mushrooms. J. Amer. Soc. Hor. Sci. 99 : 155-158.
14.Tano, K., Oul'e, M. K., Doyon, G., Lencki, R. W. and Arul, J. 2007. Comparative evaluation of the effect of storage temperature fluctuation on modified atmpsphere packages of selected fruit and vegetables. Postharvest Biology and Technology. 46 : 212-221.