Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Initial cooling conditions that extend the shelf-life of fresh oak mushrooms (Lentinula edodes) after harvest

신선 표고의 수확 후 유통수명 연장을 위한 예냉조건 구명

  • Choi, Ji Weon (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Ji Hyun (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Chang-Kug (Genomics Division, National Institute of Agricultural Sciences, RDA) ;
  • Park, Me Hea (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Choi, Hyun jin (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lim, Sooyeon (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Eum, Hyang Lan (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Chang, Min-Sun (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Hong, Yoon Pyo (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA)
  • 최지원 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 이지현 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 김창국 (농촌진흥청 국립농업과학원 유전체과) ;
  • 박미희 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 최현진 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 임수연 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 엄향란 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 장민선 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 홍윤표 (농촌진흥청 국립원예특작과학원 저장유통과)
  • Received : 2022.08.31
  • Accepted : 2022.09.26
  • Published : 2022.09.30
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Abstract

To optimize initial cooling conditions, forced-air cooling was applied to freshly harvested oak mushrooms at 2 levels (0℃ for 30 minutes, at 0℃ for 1 hour) followed by room cooling at 3 levels (-3℃ for 1 day, 0℃ for 1 day, 3℃ for 1 day). After initial cooling, the oak mushrooms were packaged with PVC film, then held in a storage room at 1℃ for 6 weeks. Quality characteristics and percentage marketability were then investigated. As a control, Mushrooms were placed in storage with no initial cooling. The quality factors impacting marketability of fresh oak mushrooms were color change and appearance of decay. Off-odor did not occur or developed only slightly, so it did not affect oak mushroom quality within 6 weeks of low temperature storage. In all treatment groups, the shelf life in which 100% marketability was maintained was up to 3 weeks. At week 5, percent marketability of the 3 treatment groups 1 hour room cooling treatment at 0℃, 1 hour forced air cooling, and control was 100%. 80% In the group that underwent 30 min forced air cooling retained 80% marketability, and the group exposed to 1 day in room cooling at -3℃ retained 86.7% marketability. At week 6 of 1℃ storage, the marketability ratio was 80% in the 1 day room cooling at 0℃ group, 66.7% in the 1 day room cooling at 3℃ group, 46.7% in the 1 hour forced air cooling group, and 33% or less in all other treatment groups. Therefore, the most suitable initial cooling parameter to extend shelf-life of oak mushrooms is 1 day of in room cooling at 0℃ immediately after harvest.

표고 수확후 적정 예냉조건을 구명하기 위해 차압예냉방법으로 2수준 (0℃에서 30분, 0℃에서 1시간), 저온실 냉각으로 3수준 (-3℃에서 1일, 0℃에서 1일, 3℃에서 1일)을 비교하여 냉각 후 랩 (PVC) 포장하여 저온 (1℃)에 6주간 보관하면서 품질 특성 및 상품성률을 조사하여 신선 표고의 유통수명을 연장할 수 있는 가장 효과적인 예냉방법을 구명하고자 하였다. 대조구로 예냉처리하지 않은 무처리를 두었다. 신선 표고의 예냉 후 저온저장시 상품성에 영향을 미치는 품질 요인은 변색과 부패 발생이었고, 이취는 6주간 저장 동안 발생하지 않거나 약하게 발생하여 상품성에 영향을 미치지 않았다. 모든 처리구에서 상품율 100%를 나타내는 저장 기한은 3주까지였다. 저온저장 5주째 표고의 상품율은 0℃ 저온실냉각처리구, 차압예냉 1시간 처리구, 무처리구에서 상품율 100% 였으며, 차압예냉 30분처리구는 80%, -3℃ 저온실 냉각처리구는 86.7% 였다. 예냉 후 1℃ 저온저장 6주째에는 0℃ 저온실 냉각처리구에서 80%, 3℃ 저온실 냉각처리구는 66.7%, 차압예냉 1시간 처리구는 46.7%, 그 외 처리구는 33% 이하의 상품율을 보였다. 따라서 표고를 6주간 보관 시 가장 적합한 예냉방법은 수확 직후 0℃ 저온실에 적재 후 강제통풍예냉을 1일간 실시하는 방법이었다.

Keywords

Acknowledgement

본 논문은 농촌진흥청 연구사업(과제번호: PJ01508701)의 지원에 의해 이루어진 것으로 이에 감사드립니다.

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