This study was carried to investigate the suitable conditions of Pleurotus eryngii through precooling for the more long-term freshness. The time to be same temperatures between P. eryngii and storage room through precooling at 0℃ and 4℃ were showed 2 hours and 5.5 hours, respectively. P. eryngii was cooled within 6 hours and 18 hours at 0℃ and 4℃ with two type, forced air cooling and pressure cooling. After precooling, P. eryngii was packed 400±10g with anti-fog film, and then stored at 4±1℃. In all treatment of precooling, the weight loss was peaked at 25 days and hardness of P. eryngii were decreased at 10 days during storage. There were no significant freshness differences between precooling type and conditions. It was found that the optimum stored period of P. eryngii at 4℃ after precooling was estimated to be 30~35days. Consequently, it is necessary to elucidate efficient and economic precooling conditions.

• Yun-Hae Lee(Mushroom Research Institute Gyeonggi Province ARES, 464-870, Korea)
• Jeong-Han Kim( Mushroom Research Institute Gyeonggi Province ARES, 464-870, Korea) | Jeong-Han Kim
• Myoung-Jun Jang( Mushroom Research Institute Gyeonggi Province ARES, 464-870, Korea) | Myoung-Jun Jang
• Han-Bum Lee( Mushroom Research Institute Gyeonggi Province ARES, 464-870, Korea) | Han-Bum Lee