큰느타리버섯 유통온도 및 갈변억제처리에 따른 품질 변화 Changes in postharvest quality of Pleurotus eryngii treated with different shelf temperature and browning inhibitors
pp.297-302
주요 수출버섯인 큰느타리버섯의 적합한 수확 후관리방법을 개발하기 위해 저온 저장 후 유통온도와갈변방지처리에 따른 품질변화를 분석한 결과, 수확후 예냉단계에서 ClO₂ 처리를 하여 포장하여 저온저장 후 20°C 유통시 무처리보다 신선도가 우수했으며,10~15°C에서 유통할 때는 18일까지 판매가능한 신선도가 유지되어 무처리보다 3~6일 연장되어 농가에서출하 후 매장까지 신선도 유지에는 낮은 온도관리가가장 주요한 요인임을 확인할 수 있었다.
Pleurotus eryngii is one of the main export items in Korean mushroom industry. Whole mushrooms werepacked with 30um polypropylene anti-fog film without trimming. The range of package weight and oxygen permeabilityof film were 400g and 2000c/m2, 24h,atm, respectively. The anti-browning treatments were sprayed by 0.5%(w/w) solu-tion of Sporix Sporix(Sodium polyphosphate and ClO₂ gas The weight loss ratio was increased with increasing shelf periodand temperature. There were no big differences in weight loss ratio according to browning inhibitors. In case of ClO₂treatment, the hardness and lightness of stem was showed higher than other treatment for shelf period. As results of fresh-ness, the optimum browning inhibitor of P. eryngii was ClO₂ treatment and the shelf life was extended 36days at 10~15°C.