Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Changes in postharvest quality of Pleurotus eryngii treated with different shelf temperature and browning inhibitors

큰느타리버섯 유통온도 및 갈변억제처리에 따른 품질 변화

  • 이윤혜 (경기도농업기술원버섯연구소) ;
  • 정윤경 (경기도농업기술원버섯연구소) ;
  • 백일선 (경기도농업기술원버섯연구소) ;
  • 이한범 (경기도농업기술원버섯연구소) ;
  • 지정현 (경기도농업기술원버섯연구소) ;
  • 전창성 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2013.11.26
  • Accepted : 2013.12.30
  • Published : 2013.12.31
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Abstract

Pleurotus eryngii is one of the main export items in Korean mushroom industry. Whole mushrooms were packed with 30 um polypropylene anti-fog film without trimming. The range of package weight and oxygen permeability of film were 400 g and 2000 $c/m^2$, 24 h,atm, respectively. The anti-browning treatments were sprayed by 0.5%(w/w) solution of Sporix Sporix(Sodium polyphosphate and $ClO_2$ gas The weight loss ratio was increased with increasing shelf period and temperature. There were no big differences in weight loss ratio according to browning inhibitors. In case of $ClO_2$ treatment, 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 $ClO_2$ treatment and the shelf life was extended 36days at $10{\sim}15^{\circ}C$.

주요 수출버섯인 큰느타리버섯의 적합한 수확 후 관리방법을 개발하기 위해 저온 저장 후 유통온도와 갈변방지처리에 따른 품질변화를 분석한 결과, 수확 후 예냉단계에서 $ClO_2$ 처리를 하여 포장하여 저온저장 후 $20^{\circ}C$ 유통시 무처리보다 신선도가 우수했으며, $10{\sim}15^{\circ}C$에서 유통할 때는 18일까지 판매가능한 신선도가 유지되어 무처리보다 3~6일 연장되어 농가에서 출하 후 매장까지 신선도 유지에는 낮은 온도관리가 가장 주요한 요인임을 확인할 수 있었다.

Keywords

References

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