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http://dx.doi.org/10.14480/JM.2021.19.3.234

Effects of quality grade, trimming, and packaging method on shelf life of king oyster mushrooms  

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)
Oh, In-Ho (Mushm Co., Ltd.)
Lim, Sooyeon (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA)
Im, Ji-Hoon (Mushroom Research Division, Institute of Horticultural and Herbal Science, RDA)
Yang, Hae Jo (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA)
Choi, Hyunjin (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA)
Shin, Sheob (Pear Research Institute, National Institute of Horticultural and Herbal Science, RDA)
Hong, Yoon Pyo (Postharvest Technology Division, Institute of Horticultural and Herbal Science, RDA)
Publication Information
Journal of Mushroom / v.19, no.3, 2021 , pp. 234-245 More about this Journal
Abstract
To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1st and 2nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1st and 2nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a* and b* values were the main factors indicating quality deterioration of king oyster mushrooms.
Keywords
King oyster mushroom; Exporting; Quality; Shelf-life; Storage;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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