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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.11 No.4 pp.287-291

유통 느타리버섯의 등급별 품질규격 및 저장기간별 품질 변화

이찬중*, 오진아1, 정종천, 전창성, 문지원, 공원식, 서장선
농촌진흥청 국립원예특작과학원 버섯과, 1농촌진흥청 국립농업과학원 화학물질안전과

Quality standard of Pleurotus ostreatus in a market and changes of mushroom quality during storage

Chan-Jung Lee*, Jin-A Oh1, Jong-Chun Cheong, Chang-Sung Jhune, Ji-Won Moon, Won-Sik Kong, Jang-Sun Suh
Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea
11Division of Chemical Safety, National Academy of Agricultural Science, RDA, Suwon, 441-707, korea
(Received November 19, 2013 / Revised December 23, 2013 / Accepted December 27, 2013)


This study was carried out to improve standardization of agricultural products and investigate qualitychanges during storage at different treatments. The standardization does much to improve merchantable quality, distributionefficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standardsis required to fit farmhouse situations. Average pileus diameter and thickness of A grades was 38.9 mm and 4.5 mm atshelf culture and 22.2 mm and 3.9 mm at bottle culture. Average stipe length of A grades was 49.6 mm at shelf cultureand 66.7 mm at bottle culture, and stipes thick was the highest in A grades of shelf culture. The diameter of pileus ofPleurotus ostreatus stored for 14 days at 4℃ and 10℃ showed no significant difference. but the thickness of pileusdecreased rapidly after 7 days. L-value and hardness of stipes and pileus were higher at shelf culture than bottle culture.


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