Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Effect of postharvest CO2 treatment on the quality of the 'Gonji-7ho' oyster mushroom (Pleurotus ostreatus) during oriented polypropylene packaging and storage

수확 후 CO2처리가 느타리버섯 곤지7호의 OPP 포장 저장 중 품질에 미치는 영향

  • Choi, Ji-Weon (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Ji-Hyun (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Chang-Kug (Genomics Division, National Institute of Agricultural Sciences, RDA) ;
  • Shin, Il-Sub (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA) ;
  • Bae, Yeoung-Seuk (Technology Services Division, Institute of Horticultural and Herbal Science, RDA)
  • 최지원 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 이지현 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 김창국 (농촌진흥청 국립농업과학원 유전체과) ;
  • 신일섭 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 배영석 (농촌진흥청 국립원예특작과학원 기술지원과)
  • Received : 2019.11.30
  • Accepted : 2020.02.25
  • Published : 2020.03.31
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Abstract

This study was conducted to investigate the effect of post-harvest CO2 treatment on the quality of the 'Gonji-7ho' oyster mushroom. The harvested mushrooms were pre-cooled at 3℃ for 1 day and placed in a gas-tight chamber with 0%, 30%, or 50% of CO2 concentration for 3 hours at 3℃. Next, 400 g of the oyster mushroom sample was packaged into 20-㎛ thick oriented polypropylene (OPP) film bags and stored at 4℃ for 21 days. Treatment with 30% of CO2 treatment maintained the highest stipe firmness of the oyster mushrooms during storage. The stipe lightness (CIE L⁎) was the highest at 14 and 21 days, while the stipe yellowness (CIE b⁎) was the lowest at 2 and 7 days of storage. Therefore, we concluded that the 30% CO2 treatment maintained the overall visual quality of the 'Gonji-7ho' oyster mushroom until 17 days of storage at 3℃. Our results suggest that the shelf life of 'Gonji-7ho' oyster mushroom could be extended by the postharvest application of 30% CO2 for 3 hours during low temperature storage.

느타리버섯 곤지7호의 수확 후 CO2 처리에 의한 품질 유지 효과 및 적정 처리 농도를 구명하고자 연구를 수행하였다. 수확한 버섯을 3℃에서 1일간 예냉 후에 CO2 농도 0, 30 및 50%에서 3시간 처리한 다음 20 ㎛ 두께 OPP필름 봉지에 밀봉하여 3℃에 21일 저장하였다. 30% CO2 처리에서 대조직의 경도가 저장 21일까지 높게 유지되었고, 대조직의 색은 명도(CIE L⁎값)가 30% CO2 처리한 느타리버섯이 저장 14일, 21일에 높고 황색도(CIE b⁎값)가 저장 2일, 7일에 낮게 나타났으며 외관품위가 저장 7일부터 저장기간 내내 대조구와 50% CO2 처리에 비해 높았으며 3℃ 저장 중 17일까지 느타리버섯 곤지7호의 상품성을 유지하였다. 30% CO2 농도로 3시간 처리가 느타리버섯 곤지7호의 저온저장 중 품질 유지기간을 연장할 수 있는 수확 후 처리방법으로 판단되었다.

Keywords

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