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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.11 No.4 pp.297-302
DOI :

큰느타리버섯 유통온도 및 갈변억제처리에 따른 품질 변화

이윤혜1*, 정윤경1, 백일선1, 이한범1, 지정현1, 전창성2
1경기도농업기술원버섯연구소, 2농촌진흥청 국립원예특작과학원 인삼특작부 버섯과

Changes in postharvest quality of Pleurotus eryngii treated with different shelf temperature and browning inhibitors

Yun-Hae Lee1*, Yun-Kyeoung Jeoung1, Il-Sun Baek1, Han-Bum Lee1, Jeong-Hyun Chi1, Chang-Sung Jhune2
1Mushroom Research Institute, GARES, Gyeonggi Province Gwang-Ju Korea, 464-873
2Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA,Eumseong, 369-873, Korea
(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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