한국버섯학회지 (Journal of Mushroom)
- 제9권1호
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- Pages.34-38
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- 2011
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- 1738-0294(pISSN)
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- 2288-8853(eISSN)
DOI QR Code
느타리의 생육 온습도 및 저장기간에 따른 품질변화
Changes of quality in Pleurotus ostreatus during low-temperature storage as affected by cultivation temperature and relative humidity
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Lee, Yun-Hae
(Mushroom Research Institute, GARES) ;
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Lee, Han-Bum
(Mushroom Research Institute, GARES) ;
- Ju, Young-Cheoul (Mushroom Research Institute, GARES)
- 투고 : 2011.03.02
- 심사 : 2011.03.26
- 발행 : 2011.03.31
초록
느타리버섯의 생육단계에서 재배온도 및 상대습도를 조절하여 선도 유지 기간을 연장하기 위해 수행한 결과, 생육온도별 저장기간에 따른 버섯의 수분함량은 상대습도가 낮은 처리에서 다소 낮았다. 생육조건별 중량감모율은 저장기간이 길수록 증가하였으며, 처리간 큰 차이 없었고, 갓신장율은 저온생육시에는 상대습도
In this study, temperature and relative humidity during growth of fruit body were applied to oyster mushroom (Pleurotus ostrestus) to elucidate the prolongation effect of storage. Although there were not big differences among conditions of cultivation, weight loss and change of pileus color were slight increased and hardness and springness of fruit body were little decreased with storage period. When whole mushrooms (250~300g) were packaged with wrap and stored at