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http://dx.doi.org/10.14480/JM.2014.12.4.287

Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets  

Choi, Ji-Weon (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA)
Lee, Hye-Eun (Vegetable Research Division, National Institute of Horticultural and Herbal Science, RDA)
Lee, Ji-Hyun (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA)
Kim, Yong-Phil (Anseong Agricultural Products Processing Center, National Agricultural Cooperative Federation, NACF)
Kim, Ji-Gang (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA)
Publication Information
Journal of Mushroom / v.12, no.4, 2014 , pp. 287-292 More about this Journal
Abstract
This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.
Keywords
Browning; Fresh-cut; Mushroom; Off-flavor; Ready-to-cook;
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Times Cited By KSCI : 4  (Citation Analysis)
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