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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.11 No.4 pp.292-296

포장재 산소투과도 및 포장량에 따른 큰느타리버섯 신선도 변화

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

Changes of freshness in Pleurotus eryngii according to oxygen permeability of packaging film and net weight

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 12, 2013 / Revised December 27, 2013 / Accepted December 30, 2013)


Recently, Pleurotus eryngii, King oyster mushroom is the main export item in South Korea mushroomindustry. For appropriate transportation to Europe and USA markets, it is necessary to elucidate suitable conditionsof storage and treatment of post-harvest during long time shipping. Whole mushrooms were packed with polypropyleneanti-fog film (30 um) without trimming. The range of package weight and oxygen permeability of film were200 g~400 g and 2000~5000 cc/m2, 24 h,atm, respectively. The weight loss ratio was increased with increasing storagetime. There were no big differences in weight loss ratio according to package weight and oxygen permeability of filmat low temperature storage(4℃). In case of package weight is 400 g and oxygen permeability of film is 3000 cc/m2,24 h, atm. As a results of freshness, the optimum packing weight and oxygen permeability of film of P. eryngii were400 g and below 2,000 cc/m2, 24 h, atm, respectively.


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