한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권2호
  • /
  • Pages.205-223
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  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest

  • Jae-Seok Park (School of Applied Biosciences, Kyungpook National University) ;
  • Hye-Jin Park (School of Food Science & Biotechnology/Research Institute of Tailored Food Technology, Kyungpook National University) ;
  • Jong-Seok Kim (School of Food Science & Biotechnology/Research Institute of Tailored Food Technology, Kyungpook National University) ;
  • Da-Eun Jeong (School of Food Science & Biotechnology/Research Institute of Tailored Food Technology, Kyungpook National University) ;
  • Chae-Won Han (School of Food Science & Biotechnology/Research Institute of Tailored Food Technology, Kyungpook National University) ;
  • Seung-Yeol Lee (School of Applied Biosciences, Kyungpook National University) ;
  • Hee-Young Jung (School of Applied Biosciences, Kyungpook National University) ;
  • Young-Je Cho (School of Food Science & Biotechnology/Research Institute of Tailored Food Technology, Kyungpook National University)
  • 투고 : 2023.02.10
  • 심사 : 2023.03.03
  • 발행 : 2023.04.30
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초록

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

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