To optimize initial cooling conditions, forced-air cooling was applied to freshly harvested oak mushrooms at 2 levels (0oC for 30 minutes, at 0oC for 1 hour) followed by room cooling at 3 levels (-3oC for 1 day, 0oC for 1 day, 3oC for 1 day). After initial cooling, the oak mushrooms were packaged with PVC film, then held in a storage room at 1oC for 6 weeks. Quality characteristics and percentage marketability were then investigated. As a control, Mushrooms were placed in storage with no initial cooling. The quality factors impacting marketability of fresh oak mushrooms were color change and appearance of decay. Off-odor did not occur or developed only slightly, so it did not affect oak mushroom quality within 6 weeks of low temperature storage. In all treatment groups, the shelf life in which 100% marketability was maintained was up to 3 weeks. At week 5, percent marketability of the 3 treatment groups 1 hour room cooling treatment at 0°C, 1 hour forced air cooling, and control was 100%. 80% In the group that underwent 30 min forced air cooling retained 80% marketability, and the group exposed to 1 day in room cooling at -3oC retained 86.7% marketability. At week 6 of 1oC storage, the marketability ratio was 80% in the 1 day room cooling at 0oC group, 66.7% in the 1 day room cooling at 3oC group, 46.7% in the 1 hour forced air cooling group, and 33% or less in all other treatment groups. Therefore, the most suitable initial cooling parameter to extend shelf-life of oak mushrooms is 1 day of in room cooling at 0oC immediately after harvest.

큰느타리의 수출시 유통 기한 연장을 목적으로 수확시 품질 등급, 대와 자실체 사이를 잘라낸 손질 처리 유무, 그리고 관행 OPP 봉지에 끈묶음한 포장 방법을 개선시켜 트레이용기에 넣은 후 밀봉처리시 효과를 구명하고자 하였다. 수확시 품질 등급은 수확전 재배사의 온도를 9~11˚C 낮추어 적응시킨 버섯을 특품으로, 관행 13~15˚C로 적응시킨 버섯을 상품으로 설정하였다. 선별한 특품과 상품 버섯을 이용하여 손질 및 포장방법으로 3처리구를 두었다. 첫째는 절단 손질 후 OPP 봉지에 넣어 끈묶음한 포장(Cut & OPP), 둘째는 손질하지 않고 OPP 봉지에 넣어 끈묶음한 포장(Uncut & OPP), 마지막으로 개선포장방 법으로 절단 손질한 후 트레이용기에 넣고 밀봉한 포장 (Cut & Tray)이었다. 포장 완료한 버섯 처리구를 0℃ 저장고에 42일간 보관하면서 포장 내부의 기체 조성, 품질 요인의 변화, 신선 품질에 대한 관능평가를 실시하였다. 특품과 상품의 버섯 모두 Cut & Tray, Cut & OPP, 그리고 Uncut & OPP 처리 순으로 전반적으로 신선도가 높게 유지되었다. 특품 버섯의 유통 수명은 Cut & Tray 처리의 경우 30일, Cut & OPP 처리의 경우 28일, Uncut & OPP 처리의 경우 21일이었고, 상품 버섯의 유통 수명은 Cut & Tray 처리시 22일, Cut & OPP 처리시 17일, 그리고 Uncut & OPP 처리시 14 일이었다. 신선 버섯의 품질에 영향을 미치는 요인은 갓과 대의 갈변과 부패 지수였다. 특히, 버섯 대의 아랫부분의 갈변과 그에 연관된 표피색 a*값과 b*값의 변화가 품질 저하의 주요인이었다.

신선 버섯의 수확 후 관리 기술은 2000년대까지 출원의 증가와 감소를 반복하는 경향을 보이다가 2010년대에 들어서 꾸준한 증가세를 나타내고 있어, 신선 농산물의 수확 후 관리 기술이 시대의 흐름에 부합하는 기술임을 알 수 있다. 주요 출원인에 대한 특허출원은 일본이 전체 출원 중에서 가장 많은 특허를 출원하였으며 대부분의 국가에서 내국인의 특허출원 비중이 높게 나타나 자국 중심의 출원 경향을 보이고 있다. 신선 버섯의 수확 후 포장 기술은 초반에 출원인 및 출원 건수가 감소하였다가, 최근 출원인 및 출원 건수가 증가하여 회복기 단계에 있으며, 저장기술은 최근 출원인 수와 출원 건수가 대폭 증가하여 성장기의 단계로 평가된다. 신선 버섯의 수확 후 관리 기술은 주로 다국적 기업과 국가 연구기관에서 다수의 특허를 보유하고 있는 것으로 나타났으며, 이는 해당 기술의 연구개발 및 상업화가 활발하게 이루어지고 있음을 시사하였다.

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.

The present study was conducted to control Botrytis growth of cut roses during transport by applying hot water dipping. Water temperatures ranging from 40 – 70℃ and dipping time from 10 – 90 s were evaluated in vitro and in vivo. Hot water dipping at 50℃ inhibited mycelial growth depending on dipping time. Water temperature over 60℃ completely inhibited the pathogen growth even at exposure of 10 s while water below 40℃ did not have any effect. However, temperature over 60℃ rapidly damaged the tissue of rose petals. Dipping time below 40 s at 55℃ showed no significant difference on electrolyte leakage compared to control. In vivo, dipping flower heads in hot water reduced the severity of Botrytis rot. Dipping for 20 – 90 s at a temperature of 50℃ was more effective than at higher or lower temperatures. Heat treatment increased respiration rate and decreased slightly solution uptake, transpiration, fresh weight of flowers but dipping below 50℃ for 20 s did not affect vase life.

The effect of packaging materials on the quality and physiological activity of Angelica acutiloba leaves during storage at 4℃ for 20 days and after being transferred to room temperature for 2 days was studied. The experiment was conducted using three packaging materials: the corrugated box (control); corrugated box with 20 ㎛ HDPE perforated film liner; and corrugated box with paraffin wax coated paper + 20 ㎛ HDPE perforated film liner. Changes in weight, color, aroma, overall visual quality, antioxidant activity, and total flavonoids were investigated. Based on the result, the treatments using corrugated box with 20 ㎛ HDPE perforated film liner and the corrugated box with paraffin wax coated paper + 20 ㎛ HDPE perforated film liner, were effective in minimizing weight loss, and maintaining external color and overall quality as compared to corrugated box only (control). The corrugated box with paraffin wax coated paper + 20 ㎛ HDPE perforated film liner was more effective in maintaining antioxidant activity and total flavonoids than other treatments. Prolonging the freshness using corrugated box with paraffin wax coated paper + 20 ㎛ HDPE perforated film liner could increase the marketability of Angelica acutiloba leaves in the domestic market.

Background : This study was conducted to determine out the effect of storage temperature on the quality of fresh ginseng (Panax ginseng C. A. Meyer) during distribution. Methods and Results : Fresh ginseng was washed, packed in 30㎛ low density polyethylene (LDPE) film, then stored at 0, −2 and −4℃. After 4 weeks of storage, ginseng was then stored at 5℃, as a simulation of the distribution process. Ginseng stored at −4℃ showed higher respiration rate, ethylene production and electrolyte conductivity during the distribution phase than those stored at 0 and −2℃. Decay and browning rate rapidly increased following 3 weeks of distribution in samples stored −4℃. However ginseng stored −2℃, which is below freezing point, for 4 weeks did not show the physiological change or quality deterioration. Ginsenoside contents decreased during storage for all plant, but did not differ significantly between storage temperatures. Conclusions : Storage at temperatures below −2℃ can negatively affect respiratory characteristics and electrolyte leakage and increase quality deterioration and decay rates during distribution.

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at 5℃ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.