DOI QR코드

DOI QR Code

Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.)

신품종 이슬송이버섯(Lentinula edodes GNA01)과 양송이버섯(Agaricus bisporus Sing.)의 저온 저장과 저장기간에 따른 품질 변화

  • Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) ;
  • Kim, Youn-Kyung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) ;
  • Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Choi, So-Rye (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) ;
  • Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
  • 최덕주 (인천재능대학교 한식명품조리과) ;
  • 이윤정 (인천재능대학교 호텔외식조리과) ;
  • 김윤경 (인천재능대학교 호텔외식조리과) ;
  • 김문호 (인천재능대학교 한식명품조리과) ;
  • 최소례 (인천재능대학교 한식명품조리과) ;
  • 윤예리 (인천재능대학교 한식명품조리과)
  • Received : 2017.02.16
  • Accepted : 2017.03.21
  • Published : 2017.04.30

Abstract

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

Keywords

References

  1. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200. https://doi.org/10.1038/1811199a0
  2. Cho SH, Lee SD, Rye JS, Kim NG, Lee DS. 2001. Changes in quality of king oyster mushroom (Pleurotus eryngii) during modified atmosphere storage. Korean J Postharvest Sci Technol 8(4):367-373.
  3. Choi DJ, Lee YJ, Choi SR, Youn AR. 2016. Changes in the quality of new cutlivar dewdrop pine mushroom (Lentinula edodes GNA01) depending on the storage temperature. Korean J Food Cook Sci 32(5):585-592. https://doi.org/10.9724/kfcs.2016.32.5.585
  4. Choi HY, Ha KS, Jo SH, Ka EH, Chang HB, Kwon YI. 2012. Antioxidant and anti-hyperglycemic effects of a Sanghwang mushroom (Phellinus linteusau) water extract. Korean J Food Nutr 25(2):239-245. https://doi.org/10.9799/ksfan.2012.25.2.239
  5. Choi MH, Kim GH. 2003. Quality changes in oyster mushrooms during modified atmosphere storage as affected by temperatures and packaging materials. Korean J Food Sci Technol 35(6):1079-1085.
  6. Jang HL, Lee JH, Hwang MJ, Choi YM, Kim HR, Hwang JB, Nam JS. 2015. Comparison of physicochemical properties and antioxidant activities between Lentinula edodes and new cultivar Lentinula edodes GNA01. J Korean Soc Food Sci Nutr 44(10):1484-1491. https://doi.org/10.3746/jkfn.2015.44.10.1484
  7. Jang SH, Yu EA, Han KS, Shin SC, Kim HK, Lee SG. 2008. Changes in total polyphenol contents and DPPH radical scavenging activity of Agrimonia pilosa according to harvest time and various part. Korean J Med Corp Sci 16(6):297-401.
  8. Jeong MC, Nam GB, Lee HJ, Lim JH. 2001. Modified atmosphere packaging of shiitake mushroom packed with perforated film and ceramic films. Korean J Postharvest Sci Technol 8(1):47-53.
  9. Kader AA. 1986. Biochemical and physiological basis for effects of controlled and modified atmosphere on fruits and vegetables. Food Technol 18(9):247-264.
  10. Kim HJ, Bae JT, Lee JW, Hwang Bo MH, Im HG, Lee IS. 2005. Antioxidant activity and effects on human leukemia cells of edible mushroom extracts. Korean J Food Preserv 12(1):80-85.
  11. Kim HS, Kim GH, Kim DM. 2011. Effect of low storage temperature on quality of fresh ginseng. Korean J Food Preserv 18(4):459-466. https://doi.org/10.11002/kjfp.2011.18.4.459
  12. Kim MH, Jeong EJ, Kim YS. 2016. Studies on the antioxidative activities and active components of the extracts form Pleurotus ostreatus. J Food Hyg Saf 31(2):119-125. https://doi.org/10.13103/JFHS.2016.31.2.119
  13. Lee DU, Chang MS, Cho SD, Jhune CS, Kim GH. 2013. Quality changes in mushrooms (Agaricus bisporus) due to their packaging materials during their storage. Korean J Food Preserv 20(1):7-13. https://doi.org/10.11002/kjfp.2013.20.1.7
  14. Lee GD, Chang HG, Kim HK. 1997. Antioxidative and nitritescavenging activities of edible mushrooms. Korean J Food Sci Technol 29(3):432-436.
  15. Lim JH, Choi JH, Hong SI, Jeong MC, Kim DM. 2004. Browning of minimally processed mushrooms (Agaricus bisporus Sing.) as affected by picking season and postharvest holding time. Korean J Food Preserv 11(3):313-318.
  16. Nahmgung B, Kim BS, Kim OW, Chung JW, Kim DC. 1995. Influence of vacuum cooling on browning, PPO activity and free amino acid of shiitake mushroom. Agric Chem Biotechnol 38(4):345-352.
  17. Oh YL, Jung KY, Jhune CS, Kong WS, Yoo YB, Shin PG, Seo JS. 2013. Quality changes in Agaricus bisporus varieties due to period and temperature during their storage. J Mushroom Sci Prod 11(3):137-144. https://doi.org/10.14480/JM.2013.11.3.137
  18. Ryu JM, Park YJ, Choi SY, Hwang TY, Oh DH, Moon KD. 2003. Browning inhibition and quality characteristics of minimally processed mushroom (Agaricus bisporus Sing) using extracts from natural materials during storage. Korean J Food Preserv 10(1):11-15.
  19. Xu XM, Jun JY, Jeong IH. 2007. A study on the antioxidant activity of Hae-Songi mushroom (Hypsizigus marmoreus) hot water extracts. J Korean Soc Food Sci Nutr 36(11): 1351-1357. https://doi.org/10.3746/jkfn.2007.36.11.1351
  20. Yoon I, Cho JY. Kuk JH, Wee JH, Jang MY, Ahn TH, Park KH. 2002. Identification and activity of antioxidative compounds from Rubus coreanum fruit. Korean J Food Sci Technol 34(5):898-904.
  21. Yoon YT, Bong SJ, Kang HS, Yoon YJ, Kim HG, Min KH, Lee KH. 2016. Quality changes of Lentinula edodes GNA01 mushroom by choline dioxide gas treatment during storage. Korean J Food Nutr 29(4):499-505. https://doi.org/10.9799/ksfan.2016.29.4.499
  22. Youn AR, DJ Choi, YJ Lee, SR Choi. 2016. Change in the quality of new cultivar dewdrop pine mushroom (Lentinula edodes GNA01) depending on the storage temperature. Korean J Food Cook Sci 32(5):585-592. https://doi.org/10.9724/kfcs.2016.32.5.585