• Journal of Mushroom
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• v.14 no.3
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• pp.119-126
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• 2016

Five empirical farmhouses were selected to reduce the high temperature damage in oak mushroom cultivation using bed-logs. The cultivation facilities were categorized as follows: those having two blackout curtains or one blackout curtain and outdoor oak mushroom cultivation. The inequality of the indoor condition, oak mushroom hyphae rampant ratio, and fruit body production in each test condition was evaluated. $3^{\circ}C$ was lower in indoor temperature of cultivation facility having two blackout curtains than one blackout curtain. Specifically, the indoor air humidity average of cultivation facilities having one or two blackout curtains was 10% lower than that of outdoor oak mushroom cultivation. This condition is not ideal for oak mushroom cultivation as continuous indoor humidity control is essential for producing good fruit bodies. The Inoculated bed-log surface and oak mushroom hyphae rampant ratio of bed-logs cultivated with two blackout curtains was superior to other tested conditions. The mushroom production ratio observed in facilities with two blackout curtains was 117-204% higher than those cultivated in facilities with only one blackout curtain. Furthermore, the mushroom production ratio increased in based on these findings, we recommended five cultivation facility models to reduce high temperature damage in oak mushroom cultivation using bed-logs.

• Journal of Korean Society of Forest Science
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• v.94 no.6
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• pp.468-475
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• 2005

To understand spatiotemporal changes of temperature and humidity in Lentimula edodes cultivation sheds, temperature, relative humidity were measured with HOBO H8 series sensors in log cultivation sheds and sawdust cultivation sheds. The results obtained from October in 2003 to October in 2004 were as follows; 1. Horizontal temperature changes were smaller at center of cultivation shed inside than comer of cultivation shed inside, while relative humidity changes were greater about 3% at center of cultivation shed inside than corner of cultivation shed inside. 2. Vertical temperature changes showed that the temperature was higher at above than at below when the temperature rises, while the temperature was lower at above than at below when the temperature falls. Thus close to soil surface temperature showed a little fluctuation. Vertical relative humidity changes showed that the relative humidity was lower at above than at below when the temperature rises, while the relative humidity was higher at above than at below when the temperature falls. After all temperature and relative humidity was the opposite in cultivation shed. 3. It's showed in log cultivation shed that the minimum temperature was a subzero temperature until the end of April, while the minimum temperature did above zero after the beginning of the May. Besides a winter was the greatest at daily temperature range during the four season, about $30^{\circ}C$. On the other hand the minimum relative humidity was less than 20% at April, May and June but more than 40% after May.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.402-408
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• 2016

Master packaging system consists of an inner individual package and secondary outer package. During the stages of chilled transport and distribution, the combination of primary individual package and secondary package was used to maintain a modified atmosphere for shiitake mushrooms. During the retail stage at higher temperature ($25^{\circ}C$), the primary individual package was exposed to display conditions after dismantling of the secondary packaging. The master packaging system was constructed to contain eight individual $30-{\mu}m$ thick polypropylene film bags of 500 g shiitake mushrooms inside a $40-{\mu}m$ low-density polyethylene bag. Carbon dioxide absorbent material [$Ca(OH)_2$] and/or moisture absorbent (superabsorbent polymer) were designed in their required amounts based on respiration characteristics and then applied to the outer secondary packaging in sachet form. Gas concentration of the packaging, temperature, and humidity were monitored throughout transport and storage. The quality of shiitake mushrooms was measured at the retail stage to determine the packaging effect. During the distribution stage of 108 h, $O_2$ and $CO_2$ concentrations in the master packaging system were maintained at 9~11% and 1~4% in the inner packaging, respectively, which are good for quality preservation. Compared to the control, the master packaging with $CO_2$ and/or moisture absorbents improved mushroom preservation and particularly reduced decay.