Korean Journal of Agricultural Science (농업과학연구)
- Volume 13 Issue 1
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- Pages.123-129
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- 1986
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Effects of the Storage Condition on the Chemical Components of the Fruit Bodies in Oyster Mushroom(Pleurotus ostreatus)
느타리버섯의 저장조건(貯藏條件)이 자실체(子實體)의 화학성분(化學成分)에 미치는 영향(影響)
- Park, Jeong Sik (Graduate School, Chungnam Nat'l Univ.) ;
- Kim, Seong Yeol (Dept. of Food Science and Techology, Coll. of Agriculture, Chungnam Nat'l Univ.)
- Published : 1986.06.30
Abstract
These studies were conducted to elucidate the effect of storage conditions on the changes of chemical components in fruit bodies of oyster mushroom(Pleurotus ostreatus), and the results obtained were as follows. 1. The fruit bodies of oyster mushroom sealed with polyethlene film 0.03 mm thickness maintained their freshness for 15 days at
본(本) 연구(硏究) 저장조건(貯藏條件)에 따른 자실체(子實體)의 화학성분(化學成分) 변화(變化)를 조사(調査)하여 합리적(合理的)인 생체저장방법(生體財藏方法)을 구명(究明)하기 위(爲)한 기초자료(基礎資料)를 얻고자 실시(實施)한 결과(結果)는 다음과 같다. 1. 느타리버섯을 0.03mm 두께의 polyethylene film으로 밀봉포장(密封包裝)하였을 때
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