한국버섯학회지 (Journal of Mushroom)

  • 제12권4호
  • /
  • Pages.280-286
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  • 2014
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  • 1738-0294(pISSN)
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  • 2288-8853(eISSN)
한국버섯학회 (The Korean Society of Mushroom Science)
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큰느타리버섯의 신선도 유지기간 연장을 위한 CO2 처리 효과

The effects of CO2 treatment for freshness extension of Pleurotus eryngii

  • 이지현 (국립원예특작과학원 저장유통연구팀) ;
  • 최지원 (국립원예특작과학원 저장유통연구팀) ;
  • 홍윤표 (국립원예특작과학원 저장유통연구팀) ;
  • 최현진 (국립원예특작과학원 저장유통연구팀) ;
  • 김지강 (국립원예특작과학원 저장유통연구팀)
  • Lee, Ji-Hyun (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Choi, Ji-Weon (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Hong, Yoon-Pyo (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Choi, Hyun-Jin (Postharvest Research team, National Institute of Horticultural & Herbal Science) ;
  • Kim, Ji-Gang (Postharvest Research team, National Institute of Horticultural & Herbal Science)
  • 투고 : 2014.10.29
  • 심사 : 2014.11.30
  • 발행 : 2014.12.31
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초록

큰느타리버섯은 장거리 해상운송 후 갈변 및 조직 물러짐에 의한 품질저하가 클레임의 원인이 되는데, 수출 중 신선도 유지를 위한 전처리 기술을 개발하고자 $CO_2$ 처리의 효과를 검증하였다. 버섯의 수확후 $5^{\circ}C$에서 30, 50% 농도의 $CO_2$를 3시간 처리하고 관행적인 방법으로 필름포장한 다음 $20^{\circ}C$와 $5^{\circ}C$에 저장하며 무처리와의 품질을 비교분석하였다. $CO_2$ 처리구는 무처리에 비해 저장 중 조직 경도와 색도(Hunter 'L', 'b')를 유지하였고, 관능평가에서도 품질이 급격히 저하되는 저온저장 3주차에 조직물러짐 정도와 갈변지수가 낮아 신선도 유지에 효과가 있었다. $CO_2$ 처리 농도 중 30% 처리구가 50%에 비해 상품성이 높았으며 무처리에 비해서는 $5^{\circ}C$에서 약 1주일간 신선도 유지기간이 연장되었다. 따라서 큰느타리버섯의 장거리 해상운송 중 품질유지를 위한 전처리 방법으로 $CO_2$ 처리가 효과가 있는 것으로 판단되며 현장적용을 위해 효과가 있는 $CO_2$ 처리농도의 범위 및 장해를 유발하는 한계농도의 설정과 처리시간 등 추가적인 실험이 요구된다.

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browning and soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with $CO_2$ at 30, 50% for 3 hours at $5^{\circ}C$ prior to storage at $20^{\circ}C$ and $5^{\circ}C$. There was no difference on respiration rate after $CO_2$ treatment. However exposure to $CO_2$ for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) change of mushrooms during storage. Especially an incubation in high $CO_2$ at 30% significantly reduced soft rot and browning symptoms resulting in one week extension of shelf-life during storage at $5^{\circ}C$ compared to control and 50% $CO_2$ treatment.

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