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http://dx.doi.org/10.14480/JM.2014.12.4.280

The effects of CO2 treatment for freshness extension of Pleurotus eryngii  

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)
Publication Information
Journal of Mushroom / v.12, no.4, 2014 , pp. 280-286 More about this Journal
Abstract
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.
Keywords
Carbon dioxide treatment; King oyster mushroom; Pleurotus eryngii; Postharvest technology;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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