포장재 산소투과도 및 포장량에 따른 큰느타리버섯 신선도 변화
Changes of freshness in Pleurotus eryngii according to oxygen permeability of packaging film and net weight
(Received November 12, 2013 / Revised December 27, 2013 / Accepted December 30, 2013)
Abstract
Recently, Pleurotus eryngii, King oyster mushroom is the main export item in South Korea mushroomindustry. For appropriate transportation to Europe and USA markets, it is necessary to elucidate suitable conditionsof storage and treatment of post-harvest during long time shipping. Whole mushrooms were packed with polypropyleneanti-fog film (30 um) without trimming. The range of package weight and oxygen permeability of film were200 g~400 g and 2000~5000 cc/m2, 24 h,atm, respectively. The weight loss ratio was increased with increasing storagetime. There were no big differences in weight loss ratio according to package weight and oxygen permeability of filmat low temperature storage(4℃). In case of package weight is 400 g and oxygen permeability of film is 3000 cc/m2,24 h, atm. As a results of freshness, the optimum packing weight and oxygen permeability of film of P. eryngii were400 g and below 2,000 cc/m2, 24 h, atm, respectively.
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2.농수산물유통공사, 2012
3.이진실. 1999. 환경가스조절 포장이 키토산 및 CaCl2 로 코팅처리된 양송이버섯의 품질에 미치는 영향. Korean J. Food Sci. Technol. 31(5) : 1308-1314.
4.이현동, 윤홍선, 이원옥, 정 훈, 조광환, 박원규. 2003. 느타리버섯의 환경기체조성 농도 예측 및 MA 저장 중 품질 특성변화. 한국식품저장유통학회지. 10(1) : 16-22.
5.조숙현, 이상대, 류재산, 김낙구, 이동선. 2001. 큰느타리버섯의 MA저장중 품질 변화. 농산물저장 유통학회지. 8(4) : 367-373.
6.최미희, 김건희. 2003. 저장온도와 포장재에 따른 느타리버섯의 MA 저장 중 품질변화. 한국식품과 학회지. 35(6) : 1079-1085.
7.Brinones, G. L., Varoquaux, P.,Chambroy, Y., Bouquant, J. Bureau, G. and Pascat, B. 1992. Storage of common mushroom under controlled atmospheres. International Journal of Food Science & Technology 27 : 493-505.
8.Choi, J. W., Cho, M. A., Kim, W. B., Kim, J. G. and Jhune, C. S. 2011. Effect of storage temperture and packaging material on the shelf-life ad postharvest quality of king oyster mushroom. Kor. J. Hort. Sci. Technol. 29(SUPPL II). 131(in Korean).
9.Jung, S. T. and Hong, J. S. 1991. Channges of volatile components of Pleurotus sajor-caju during storage. Korean J. Mycol. 19 : 292-297.
10.Ke, D., Zhou, L. and Kader, A. A. 1994. Mode of oxygen and carbon dioxide action on strawberry ester biosynthesis. J. Amer. Sco. Hort. Sci. 119 : 971-975.
11.Maga, J. A. 1981. Mushroom flavour. J. Agric. Food Chem., 29 : 1-4.
12.Sveine, E., klougart, A. and Rasmussen, C. R. 1967. Ways of prolonging the shelf-life of fresh mushroom. Mushroom Sci. 6 : 463-474.
13.山口優一, 山下市二, 靑木章平, 1988. 栽培農家に おけるシイタケの鮮度保持に關する硏究. 日本食品低溫保藏學會誌, 14 : 59-62.