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pp.166-171
큰느타리 버섯의 polyethylene film(PE) 포장 저장성에 미치는 감압예냉(VP) 효과를 조사하였다. VP는 에서 품온이 가 될 때까지 40분간 행하였으며, 1 kg씩 PE포장하여 에서 30일간 저장하였다. 저장 중 중량감소율은 예냉처리구에서 다소 낮았다. 저장 4일째까지의 예냉구 포장내 농도는 2.44-14.50 % /kg-package/hr로 대조구의 2.01-8.19 %/kg-package/hr보다 현저하게 높았으며 저장 4일째
The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at were investigated. VP was conducted below in a cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr). generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.
