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http://dx.doi.org/10.14480/JM.2020.18.1.115

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

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)
Publication Information
Journal of Mushroom / v.18, no.1, 2020 , pp. 115-119 More about this Journal
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.
Keywords
Oyster mushroom; Postharvest; Carbon dioxide; Packaging;
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