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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.12 No.4 pp.280-286
DOI : https://doi.org/10.14480/JM.2014.12.4.280

큰느타리버섯의 신선도 유지기간 연장을 위한 CO2 처리 효과

이지현, 최지원, 홍윤표, 최현진, 김지강
국립원예특작과학원 저장유통연구팀

The effects of CO2 treatment for freshness extension of Pleurotus eryngii

Ji-Weon Choi, Ji-Hyun Lee, Yoon-Pyo Hong, Hyun-Jin Choi, Ji-Gang Kim
Postharvest Research team, National Institute of Horticultural & Herbal Science, Suwon 440-706, Korea
Received October 29, 2014 Revised November 17, 2014 Accepted November 30, 2014

Abstract

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browningand soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with CO2at 30, 50% for 3 hours at 5oC prior to storage at 20oC and 5oC. There was no difference on respiration rate after CO2 treatment.However exposure to CO2 for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) changeof mushrooms during storage. Especially an incubation in high CO2 at 30% significantly reduced soft rot and browning symptomsresulting in one week extension of shelf-life during storage at 5oC compared to control and 50% CO2 treatment.

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