Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
권호 표지
DOI QR코드

DOI QR Code

The effects of CO2 treatment for freshness extension of Pleurotus eryngii

큰느타리버섯의 신선도 유지기간 연장을 위한 CO2 처리 효과

  • Lee, Ji-Hyun (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Choi, Ji-Weon (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Hong, Yoon-Pyo (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Choi, Hyun-Jin (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Kim, Ji-Gang (Postharvest Research team, National Institute of Horticultural & Herbal Science)
  • 이지현 (국립원예특작과학원 저장유통연구팀) ;
  • 최지원 (국립원예특작과학원 저장유통연구팀) ;
  • 홍윤표 (국립원예특작과학원 저장유통연구팀) ;
  • 최현진 (국립원예특작과학원 저장유통연구팀) ;
  • 김지강 (국립원예특작과학원 저장유통연구팀)
  • Received : 2014.10.29
  • Accepted : 2014.11.30
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browning and soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with $CO_2$ at 30, 50% for 3 hours at $5^{\circ}C$ prior to storage at $20^{\circ}C$ and $5^{\circ}C$. There was no difference on respiration rate after $CO_2$ treatment. However exposure to $CO_2$ for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) change of mushrooms during storage. Especially an incubation in high $CO_2$ at 30% significantly reduced soft rot and browning symptoms resulting in one week extension of shelf-life during storage at $5^{\circ}C$ compared to control and 50% $CO_2$ treatment.

큰느타리버섯은 장거리 해상운송 후 갈변 및 조직 물러짐에 의한 품질저하가 클레임의 원인이 되는데, 수출 중 신선도 유지를 위한 전처리 기술을 개발하고자 $CO_2$ 처리의 효과를 검증하였다. 버섯의 수확후 $5^{\circ}C$에서 30, 50% 농도의 $CO_2$를 3시간 처리하고 관행적인 방법으로 필름포장한 다음 $20^{\circ}C$와 $5^{\circ}C$에 저장하며 무처리와의 품질을 비교분석하였다. $CO_2$ 처리구는 무처리에 비해 저장 중 조직 경도와 색도(Hunter 'L', 'b')를 유지하였고, 관능평가에서도 품질이 급격히 저하되는 저온저장 3주차에 조직물러짐 정도와 갈변지수가 낮아 신선도 유지에 효과가 있었다. $CO_2$ 처리 농도 중 30% 처리구가 50%에 비해 상품성이 높았으며 무처리에 비해서는 $5^{\circ}C$에서 약 1주일간 신선도 유지기간이 연장되었다. 따라서 큰느타리버섯의 장거리 해상운송 중 품질유지를 위한 전처리 방법으로 $CO_2$ 처리가 효과가 있는 것으로 판단되며 현장적용을 위해 효과가 있는 $CO_2$ 처리농도의 범위 및 장해를 유발하는 한계농도의 설정과 처리시간 등 추가적인 실험이 요구된다.

Keywords

References

  1. Agar L. T., Garcia J. M., Miedtke U., Streit J. 1990. Effects of high $CO_2$ and low $O_2$ concentrations on the growth of Botrytis cinerea at different temperatures. Gartenbauwissenschaft. 55:219-222.
  2. Agar L. T., Streif J., Bangerth F. 1991. Changes in some quality characteristics of red and black currants stored under CA and high $CO_2$ conditions. Gartenbauwissenschaft. 56:141-148.
  3. Ares G., Parentelli C., Gambaro A., Lareo C., Lema P. 2006. Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere. Postharvest Biol. Technol. 41:191-197. https://doi.org/10.1016/j.postharvbio.2006.03.013
  4. Beik KY, Lee YK, Kim JW, Park IS, Kim SD. 2009. Effects of Vacuum Precooling on Shelf Life of Pleurotus eryngii during PE Packaging Storage. Korean J. Food Preserv. 16(2):166-171.
  5. Chang S. T., Quimio T. H. 1984. Tropical Mushroom Biological Nature and cultivation Method. The Chinese University Press, Hong Kong. p493.
  6. Choi JW, Jhune CS, Hong YP, Cho MA, Kim JK. 2012. Effects of 1-methylcyclopropene and microperforated film packaging on postharvest quality of king oyster mushroom (Pleurotus eryngii). Journal of Mushroom Science and Production. 10(4):191-197.
  7. Choi MH, Kim GH. 2003. Quality changes in oyster mushrooms during modified atmosphere storage as affected by temperatures and packaging materials. Korean J. Food Sci. Technol. 35:1079-1085.
  8. Dangyang K., Mateos M., Siriphanich J., Kader A. A. 1993. Carbon dioxide action on metabolism of organic and amino acids in crisphead lettuce. Posthar. Biol. Tech. 3:235-247. https://doi.org/10.1016/0925-5214(93)90059-C
  9. Espin J. C., Garcia-Ruiz P. A., Tudela J., Garcia-Canovas F. 1998. Study of stereospecificity in mushroom tyrosinase. Biochem. J. 331:547-551. https://doi.org/10.1042/bj3310547
  10. Hardenburg R. E., Watada A. E., Wang C. Y. 1986. The commercial storage of fruits, vegetables, and florist and nursery stocks. USDA Handbook No.66. USDA, Beltsivlle, USA p41-42.
  11. Harker F. R., Elgar H. J., Watkins C. B., Jackson P. J., Hallett I. C. 2000. Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments. Postharvest Biology and Technology. 19(2000):139-146. https://doi.org/10.1016/S0925-5214(00)00090-9
  12. Hwang YS, Lee KM, Kim MK, Seo GS. 2012. Effect of Postharvest High $CO_2$ Treatment and Anti-moisture Pad on the Quality of Fresh Oyster Mushroom during Export Simulation. Kor. J. Mycol. 40(4):215-223. https://doi.org/10.4489/KJM.2012.40.4.215
  13. Hwang YS, Min JH, Kim DY, Kim JG, Huber D. J. 2012. Potential mechanisms associated with strawberry fruits firmness increases mediated by elevated $CO_2$. Hort. Environ. Biotechnol. 53:52-59.
  14. Jamjumroon S., Wongs-Aree C., McGlasson W.B., Srilaong V., Chalermklin P., Kanlayanarat S. 2012. Extending the shelf-life of straw mushroom with high carbon dioxide treatment. Journal of Food, Agriculture & Environment. 10:78-84.
  15. Jamjumroon S., Wongs-Aree C., McGlasson W.B., Srilaong V., Chermklin P., Kanlayanarat S. 2013. Alleviation of cap browning of 1-MCP/High $CO_2$- treated straw mushroom buttons under MAP. International Food Research Journal. 20(2): 581-585.
  16. Kader A. 1986. Potential applications of ionizing radiation in postharvest handling of fresh fruit and vegetables. Food Tech. 40:117-121.
  17. KATI. 2013. www.kati.net
  18. Lange D. L., Kader A. A. 1997. Elevated carbon dioxide exposure alters intracellular pH and energy charge in avocado fruit tissue. J. Amer. Soc. Hort. Sci. 122:253-257.
  19. Lee HD, Yoon HS, Lee WO, Jeong H, Cho KH, Park WK. 2003. Estimated gas concentrations of MA (modified atmosphere) and changes of quality characteristics during the MA storage on the oyster mushroom. Korean J. Food Preserv. 10:16-22.
  20. Lee YH, Jeoung YK, Baek IS, Lee HB, Chi JH, Jhune CS. 2013a. Changes in postharvest quality of Pleurotus eryngii treated with different shelf temperature and browning inhibitors. J. Mushroom Sci. Prod. 11(4):297-302. https://doi.org/10.14480/JM.2013.11.4.297
  21. Lee YH, Jeoung YK, Baek IS, Lee HB, Chi JH, Jhune CS. 2013b. Changes of freshness in Pleurotus eryngii according to oxygen permeability of packaging film and net weight. J. Mushroom Sci. Prod. 11(4):292-296. https://doi.org/10.14480/JM.2013.11.4.292
  22. Mattheis J. and Fellman J.K. 2000. Impact of modified atmosphere packaging and controlled atmospheres on aroma, falvor, and quality of horticultural commodities. HortTechnology. 10:507-510.
  23. Murr D. P. and Morris L. 1974. Influence of $O_2$ and $CO_2$ on o-diphenol oxidase activity in mushroom. J. Amer. Soc. Hort. Sci. 99:155-158.
  24. Park YM and Jhune CS. 2010. Quality Changes of King Oyster Mushroom as Influenced by Controlled Atmosphere during Storage and Shelf Temperature Conditions. Kor. J. Hort. Sci. Technol. 28(1):70-76.
  25. Robbins J.A. and Fellman J.K. 1993. Postharvest physiology, storage and handling of red raspberry. Posthar. News Inf. 4:53-59.
  26. Smith R.B. and Skog L.J. 1992. Postharvest Carbon Dioxide Treatment Enhances Firmness of Several Cultivars of Strawberry. Hortscience. 27(5):420-421.
  27. Tian S.P., Li B.Q., Xu Y. 2005. Effects of $O_2$ and $CO_2$ concentrations on physiology and quality of litchi fruits in storage. Food Chem. 91:659-663. https://doi.org/10.1016/j.foodchem.2004.06.038
  28. Woo SM, Park YM, Park SW. 2013. Comparative Quality Evaluation of King Oyster Mushroom as Affected by Unit Packaging Method during Simulated Export Shipment. Kor. J. Hort. Sci. Technol. 31(2):186-193. https://doi.org/10.7235/hort.2013.12085