양송이버섯 품종별 저장기간 및 온도에 따른 품질변화
Quality changes in Agaricus bisporus varieties due to period and temperature during their storage
(Received September 11, 2013 / Revised September 24, 2013 / Accepted September 27, 2013)
Abstract
This study was carried out to investigate storage stability of harvested mushroom in developed varietiesof button mushroom through identification of quality change during 35 days. The mushroom harvested upto 2nd flush mushroom was stored on different storage temperature(4, 7, 10℃) and weight, length, thickness, colorof pileus and stipe in fruit body was tested every 7 days. The morphological trait and color of stipe in fruit bodywere influenced by harvesting period and storage temperature. On the morphological traits of fruit body, mushroomharvested at 2nd flush showed smaller difference than those at 1st flush and mushroom stored at 4℃ indicatedmore difference than ones at the other temperature. Mostly color of pileus in brown button mushroom had lowerΔE (color difference) than white mushroom during storage period. The color of pileus of fruit body in white mushroomhad low ΔE at 4℃ whereas that of brown mushroom was low at 10℃. The safe period of storage basedon the L value is 7 days under a specified environmental condition. ‘Seolgang’ was stored for 14 days as goodquality of mushroom, ‘Saedo’ had best quality after harvesting and ‘Seojeong’ was most stable during storagechange in white mushroom varieties.
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Reference
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14.Zivanovic, S. Busher, R. W. and Kim, K. S. 2000. Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition. Journal of Food Science 65 : 1404-1408.
2.장민선, 이다움, 조순덕, 전창성, 김건희. 2011. 양송이버섯의 포장실태조사 및 예냉처리가 품질에 미 치는 효과. 한국식품저장유통학회. 19(1) : 67-73.
3.Ajlouni, S. O. Beelman, R. B. Thompson, D. B. and Mau, J. L. 1992. Stipe Trimming at Harvest Increases Shelf Life of Fresh Mushrooms (Agaricus bisporus). Journal of Food Science. 57(6) : 1361-1363.
4.Braaksma, A. Schaap, D. J. Schipper, C. M. A. 1999. Time of harvest determines the postharvest quality of the common mushroom Agaricus bisporus. Postharvest Biology and Technology. 16(2) : 195-198.
5.Burton, K. S. 2004. Cultural factors affecting mushroom quality e cause and control of bruising. Mushroom Science, 16 : 397-402.
6.Donker, H. C. W. 1999. Cell water balance of white button mushrooms (Agaricus bisporus) during its post-harvest lifetime studied by quantitative magnetic resonance imaging. Biochimica et Biophysica Acta (BBA) - General Subjects. 1427(2) : 287-297.
7.Foulongne-Oriol, M. Anne, R. Thierry R. and Jean-Michel, S. 2012. Quantitative Trait Locus Mapping of Yield-Related Components and Oligogenic Control of the Cap Color of the Button Mushroom, Agaricus bisporus. Applied and Environmental Microbiology. 78(7) : 2422-2434.
8.Jzsef, G. David, M. G. and Daniel, J. R. 2004. Molecular evolution of Agaricus species based on ITS and LSU rDNA sequences. Mycological Progress. 3(2) : 157-176.
9.Gormley, R. 1975. Chill storage of mushroom. Journal Science Food Agriculture. 26 : 401-411.
10.Jolivet, S. Arpin, N. Wichers, H. J. and Pellon, G. 1998. Agaricus bisporus browning: a review. Mycological Research. 102(12) : 1459-1483.
11.Paul, Shashi and Rai, Deepak, Raj. 2010. An empirical approach for assessment of safe storage period for button mushroom(Agaricus bisporus) based upon color changes under modified atmosphere packaging. Journal of Food Processing and Preservation. 34 : 557-570.
12.Chang, S.T. and Hayes, W.A. 1978. The Biology and Cultivation of Edible Mushrooms. New York: Academic Press Inc. pp. 251-293.
13.Weijn, A. Tomassen, M. M. M. Bastiaan-Net, S. Wigham, M. L. I. Boer, E. P. J. Hendrix, E. A. H. J. Baars, J. J. P. Sonnenberg, A. S. M. Wichers, H. J. Mes, J. J. 2012. A new method to apply and quantify bruising sensitivity of button mushrooms. LWT - Food Science and Technology. 47(2) : 308-314.
14.Zivanovic, S. Busher, R. W. and Kim, K. S. 2000. Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition. Journal of Food Science 65 : 1404-1408.