• 한국환경과학회지
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• 제29권12호
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• pp.1199-1204
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• 2020

Lentinula edodes mushrooms cultivated under different relative humidities were wrapped at 4℃ and the results of storage characteristics were investigated. Changes in water content of fruiting bodies during the storage period showed the highest water content in fruit bodies harvested from the treatment with the highest relative humidity. The luminosity of the fresh fruiting bodies showed no significant change during the storage period, and the redness was higher in the relative humidity 95% treatment than in the other treatments. According to this study, the relative humidity of the pileus was 65%, and the content of Ergosterol was 0.67 ± 15 g / L at relative humidity of 65%, 80% and 95%. In addition, amino acid analysis and Principal Component Analysis (PCA) confirmed that methionine was the main cause of changes in storage time and relative humidity.

• 농약과학회지
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• 제5권2호
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• pp.62-66
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• 2001

본 연구에서는 표고 톱밥재배시 문제해충인 긴수염버섯파리 (Lycoriella mali)에 대하여 시판중인 13종 살충제의 약효, 잔효성, 균사생장억제율 및 방제효과를 평가하였다. 긴수염버섯파리 성충에 대해서 chlorpyrifos-methyl, fenthion, fenitrothion, benfuracarb, furathiocarb, deltamethrin이, 유충에 대해서 diflubenzuron과 cyromazine이 90%이상의 살충력을 나타내었다. 표고균사의 생장에 영향이 적었던 약제로는 임협1호에 대해서 benfuracarb, fenthion, furathiocarb, deltamethrin, cyromazine, diflubenzuron이, 산림5호에 대해서는 deltamethrin, cyromazine, diflubenzuron이었다. 특히 산림 5호는 임협 1호에 비하여 살충제에 대한 감수성이 높았다. 잔효성 시험결과 성충에 대해서 benfuracarb, 유충에 대해서는 cyromazine과 diflubenzuron이 14일째까지 80%이상의 잔효성을 나타내었다. befuracarb, fenthion, furathiocarb, deltamethrin, cyromazine, diflubenzuron은 유충에 대해서, benfuracarb, fenthion, furathiocarb는 성충에 대해서 80%이상의 방제가를 나타내었다. 이상의 결과에서 버섯내 농약잔류가 문제되지 않는다면 benfuracarb, fenthion, furathiocarb는 긴수염버섯파리 방제에 이용될 수 있을 것으로 생각된다.

• 한국축산식품학회지
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• 제42권4호
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.