유통 느타리버섯의 등급별 품질규격 및 저장기간별 품질 변화
Quality standard of Pleurotus ostreatus in a market and changes of mushroom quality during storage
(Received November 19, 2013 / Revised December 23, 2013 / Accepted December 27, 2013)
Abstract
This study was carried out to improve standardization of agricultural products and investigate qualitychanges during storage at different treatments. The standardization does much to improve merchantable quality, distributionefficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standardsis required to fit farmhouse situations. Average pileus diameter and thickness of A grades was 38.9 mm and 4.5 mm atshelf culture and 22.2 mm and 3.9 mm at bottle culture. Average stipe length of A grades was 49.6 mm at shelf cultureand 66.7 mm at bottle culture, and stipes thick was the highest in A grades of shelf culture. The diameter of pileus ofPleurotus ostreatus stored for 14 days at 4℃ and 10℃ showed no significant difference. but the thickness of pileusdecreased rapidly after 7 days. L-value and hardness of stipes and pileus were higher at shelf culture than bottle culture.
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Reference
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13.MFAFF, 2012. Actual yield of industrial product.
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16.Yim, S. B., Kim, M. O. and Koo, S. J. 1991. Determination of dietary fiber contents in mushrooms. Korean J Food Cook Sci, 7 : 69-76.
17.Yun, H. S., Park, H. M., Chung, H., Lee, H. D. and Kim, Y. G. 2007. The effects of washing machine to the quality of grapes. Korean Soc Agri Machinary, 12 : 228-232.
2.Anantheswaran, R. C. and Beelman, R. B. 1995. Fresh mushroom quality as affected by modified atmosphere packaging. J Food Sci, 60 : 334-340.
3.Bartley, C. E., Beelman, R. B. and Winnett, J. R. 1991. Factors affect colour of cultivated mushrooms (Agaricus bisporus) prior to harvest and during postharvest storage. Mushroom Sci, 13 : 689-694.
4.Chang, M. S.., Lee, D. U., Cho, S. D., Jhune, C. S. and Kim, G. H. 2012. Survey on packaging status and effects of precooling on the quality of Agaricus bisporus. Korean J Food Preserv, 19(1) : 67-73.
5.Dennis, P. M. and Lenoard, N. M. 1975. Effect of storage temperature on postharvest changes in mushrooms. J. American Soc Hort Sci, 100 : 16-19.
6.Kader, A. A. 1985. Postharvest biology and technology an overview. In: Postharvest Technology of Horticultural Crops. The regents of the university of California, Division of Agriculture and Natural Resource, CA, USA, p 3-8.
7.Kim, K. P. 1998. Kinds of cultivated mushrooms and prospect. Mushroom Sci, 2 : 4-11.
8.Kim, M. C., Kim, M. J., Kim, T., Park, G. T., Son, H. J., Kim, G. Y., Choi, W. B., Oh, D. C. and Heo, M. S. 2006. Comparison of antibacterial and antioxidant activities of mushroom mycelium culture extracts cultivated in the citrus extracts. Kr J Biotech Bioeng 21 : 72-78.
9.Lee, C. Y. and Whitaker, J. R. 1995. Enzymatic browning and its prevention. In: Enzymatic browning in fruits. American Chemistry Society, Washington DC, USA, p9-22.
10.Lee, H. D., Yoon, H. S., Lee, W. O., Jeong, H., Cho, K. H. and Park, W. K. 2003. Estimated gas concentrations of MA (modified atmosphere) and changes of quality characteristics during the MA storage on the oyster mushrooms. Korean J Food Preserv 10 : 16-22.
11.Lee, J. S. 1999. Effects of modified atmosphere packaging on the quality of chitosan and CaCl2 coated mushroom (Agaricus bisporus). Korean J Food Sci Technol, 31 : 1308-1314.
12.Lee, Y. H., Cho, Y. J. and Kim, H. D. 2002. Effect on mycelial growth and fruit body development according to additives and mixing ratio in pot cultivation of Pleurotus ostreatus. Korean J Mycology 30 : 104-108.
13.MFAFF, 2012. Actual yield of industrial product.
14.Nahmgung, B., Kim, B. S., Kim, O. W., Chung, J. W. and Kim, D. C. 1995. Freshness keeping of Shiitake mushroom by vacuum cooling. Agric Chem and Biotech, 38 : 345-352.
15.Warwick, M. G. and Tsureda, A. 1997. The interaction of the soft rot bacterium Pseudomonas gladroli pv. agaricicoa with Japanese cultivated mushrooms. Can J Microbiol, 43 : 639-648.
16.Yim, S. B., Kim, M. O. and Koo, S. J. 1991. Determination of dietary fiber contents in mushrooms. Korean J Food Cook Sci, 7 : 69-76.
17.Yun, H. S., Park, H. M., Chung, H., Lee, H. D. and Kim, Y. G. 2007. The effects of washing machine to the quality of grapes. Korean Soc Agri Machinary, 12 : 228-232.