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Effect of Postharvest CO2 Treatment on Shelf Life of ‘Gonji-7ho’ Oyster Mushroom (Pleurotus ostreatus) during OPP Packaging Storage
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/348685
The effects of Postharvest CO2 treatment on the quality and shelf life of oyster mushroom packaged with oriented polypropylene (OPP) film bag were investigated. On the day of harvest, the ‘Gonji-7ho’ oyster mushroom grown by bottle cultivation of Jangheung County, Korea transferred to a laboratory in Wanju County and were cooled in a cold room at 3°C for 1 day and then treated with 30% or 50% CO2 for 3 hours at 3°C. After the CO2 treatment, 400 g of oyster mushroom were sealed into 20 μm thick OPP film bag (width: 29 cm, length: 24 cm) used in the actual farmhouse. The package gas composition, hardness, color change, off-flavor index, browning index, and overall quality were evaluated during storage at room temperature (RT) for 6 days and at 3°C for 21 days. As a result, During storage at RT, the concentration of carbon dioxide in the bag of 30%, 50% CO2 were higher than untreated and shelf-life of oyster mushroom at 50% CO2 was reduced 1 day due to off-flavor while 30% CO2 or untreated was 2 days. During storage at 3°C, the concentration of carbon dioxide in the bag was kept low at 30%, 50% CO2 treatment compared to untreated, the respiration of oyster mushroom at 30, 50% CO2 were lower than untreated during initial 7 days storage at 3°C, but ethylene production were not different. The hardness of oyster mushroom at 30% CO2 was higher, the lightness (L* value) of stem surface was higher, the yellowness (b* value), browning index was lower and odor index was lower than untreated or 50% CO2. 30% CO2 treated oyster mushroom packaged with OPP film bag kept 4.2~16.2% O2 and 4.2~15.5% CO2 concentration in the bag during storage at 3°C, and showed highest overall quality index. Marketable shelf-life was assessed 10 days for untreated, 17 days for 30% CO2, and 16 days for 50% CO2, respectively.
