한국균학회지 (The Korean Journal of Mycology)

  • 제40권4호
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  • Pages.215-223
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  • 2012
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  • 0253-651X(pISSN)
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  • 2383-5249(eISSN)
한국균학회 (The Korean Society of Mycology)
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모의 수출 조건에서 수확 후 CO2와 부직포 패드 처리가 느타리버섯 품질에 미치는 영향

Effect of Postharvest High CO2 Treatment and Anti-moisture Pad on the Quality of Fresh Oyster Mushroom during Export Simulation

  • 황용수 (충남대학교 농업생명과학대학 원예학과) ;
  • 이경민 (충남대학교 농업생명과학대학 원예학과) ;
  • 김민경 (한국농수산대학 특용작물학과) ;
  • 서건식 (한국농수산대학 특용작물학과)
  • Hwang, Yong-Soo (Dept. of Horticultural Science, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Kyeung-Min (Dept. of Horticultural Science, College of Agriculture and Life Science, Chungnam National University) ;
  • Kim, Min-Kyung (Dept. of Industrial Crops, Korea National College Agriculture and Fisheries) ;
  • Seo, Geon-Sik (Dept. of Industrial Crops, Korea National College Agriculture and Fisheries)
  • 투고 : 2012.11.06
  • 심사 : 2012.11.20
  • 발행 : 2012.12.31
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초록

느타리버섯 수출력 증진방안을 모색하기 위하여 선적전 고농도 $CO_2$ 및 흡습지 처리가 모의 수출과정에서 버섯의 품질에 미치는 영향을 조사하였다. 수출과정의 온도 변화는 표장용기 내부에 응축수를 만들어 품질을 떨어뜨리는 원인이 되며 흡습지는 경도 유지, 갈변 예방 등에서 효과적이었다. 그러나 모의소매과정에서의 고온($15^{\circ}C$) 노출은 그 효과를 크게 감소시켰다. 선적전 고농도의 $CO_2$ 처리는 경도에 대한 영향은 뚜렷하지 않았지만 버섯의 색택변화를 지연시켰다. 총당, 페놀 등 내적성분은 처리간 일정한 경향을 보이지 않았다. 전반적 수출잠재력은 현행 수출용 규격인 작은 버섯에서 높았다. 수출용 버섯의 품질저하는 포장용기내 응축수 발생과 온도변화의 영향을 크게 받아 이를 개선하기 위한 노력이 필요하다.

This study was aimed to find factors responsible for export potential of oyster mushroom through postharvest treatments including high pressure $CO_2$ and anti-moisture pad. Temperature fluctuation during export simulation induced the condensation of excess moisture resulting in the quality loss due to browning and decay. Anti-moisture pad was effective on inhibition of browning occurrence in part. High temperature exposure ($15^{\circ}C$) as retail simulation greatly offset the positive effect of anti-moisture pad. Short term treatment of high pressure $CO_2$ delayed the surface color changes as hunter L, a, and b values. There was no consistent tendency in total sugar and phenolics between treatments. In general, the export potential of small size mush-room (export size) at harvest was higher than large ones (domestic size). The major factors asso-ciated with the quality decrease of oyster mushroom during export were moisture condensation in packages and temperature fluctuation. Further research is required to improve mushroom export procedures.

키워드

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피인용 문헌

  1. Changes in postharvest quality of Pleurotus eryngii treated with different shelf temperature and browning inhibitors vol.11, pp.4, 2013, https://doi.org/10.14480/JM.2013.11.4.297
  2. The effects of CO2treatment for freshness extension of Pleurotus eryngii vol.12, pp.4, 2014, https://doi.org/10.14480/JM.2014.12.4.280