Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.)
![]() |
Choi, Duck-Joo
(Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) Kim, Youn-Kyung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College) Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) Choi, So-Rye (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, Incheon-JEI College) |
1 | Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200. DOI |
2 | Cho SH, Lee SD, Rye JS, Kim NG, Lee DS. 2001. Changes in quality of king oyster mushroom (Pleurotus eryngii) during modified atmosphere storage. Korean J Postharvest Sci Technol 8(4):367-373. |
3 | Choi DJ, Lee YJ, Choi SR, Youn AR. 2016. Changes in the quality of new cutlivar dewdrop pine mushroom (Lentinula edodes GNA01) depending on the storage temperature. Korean J Food Cook Sci 32(5):585-592. DOI |
4 | Choi HY, Ha KS, Jo SH, Ka EH, Chang HB, Kwon YI. 2012. Antioxidant and anti-hyperglycemic effects of a Sanghwang mushroom (Phellinus linteusau) water extract. Korean J Food Nutr 25(2):239-245. DOI |
5 | Choi MH, Kim GH. 2003. Quality changes in oyster mushrooms during modified atmosphere storage as affected by temperatures and packaging materials. Korean J Food Sci Technol 35(6):1079-1085. |
6 | Kader AA. 1986. Biochemical and physiological basis for effects of controlled and modified atmosphere on fruits and vegetables. Food Technol 18(9):247-264. |
7 | Jang HL, Lee JH, Hwang MJ, Choi YM, Kim HR, Hwang JB, Nam JS. 2015. Comparison of physicochemical properties and antioxidant activities between Lentinula edodes and new cultivar Lentinula edodes GNA01. J Korean Soc Food Sci Nutr 44(10):1484-1491. DOI |
8 | Jang SH, Yu EA, Han KS, Shin SC, Kim HK, Lee SG. 2008. Changes in total polyphenol contents and DPPH radical scavenging activity of Agrimonia pilosa according to harvest time and various part. Korean J Med Corp Sci 16(6):297-401. |
9 | Jeong MC, Nam GB, Lee HJ, Lim JH. 2001. Modified atmosphere packaging of shiitake mushroom packed with perforated film and ceramic films. Korean J Postharvest Sci Technol 8(1):47-53. |
10 | Kim HJ, Bae JT, Lee JW, Hwang Bo MH, Im HG, Lee IS. 2005. Antioxidant activity and effects on human leukemia cells of edible mushroom extracts. Korean J Food Preserv 12(1):80-85. |
11 | Kim HS, Kim GH, Kim DM. 2011. Effect of low storage temperature on quality of fresh ginseng. Korean J Food Preserv 18(4):459-466. DOI |
12 | Kim MH, Jeong EJ, Kim YS. 2016. Studies on the antioxidative activities and active components of the extracts form Pleurotus ostreatus. J Food Hyg Saf 31(2):119-125. DOI |
13 | Lee DU, Chang MS, Cho SD, Jhune CS, Kim GH. 2013. Quality changes in mushrooms (Agaricus bisporus) due to their packaging materials during their storage. Korean J Food Preserv 20(1):7-13. DOI |
14 | Lee GD, Chang HG, Kim HK. 1997. Antioxidative and nitritescavenging activities of edible mushrooms. Korean J Food Sci Technol 29(3):432-436. |
15 | Ryu JM, Park YJ, Choi SY, Hwang TY, Oh DH, Moon KD. 2003. Browning inhibition and quality characteristics of minimally processed mushroom (Agaricus bisporus Sing) using extracts from natural materials during storage. Korean J Food Preserv 10(1):11-15. |
16 | Lim JH, Choi JH, Hong SI, Jeong MC, Kim DM. 2004. Browning of minimally processed mushrooms (Agaricus bisporus Sing.) as affected by picking season and postharvest holding time. Korean J Food Preserv 11(3):313-318. |
17 | Nahmgung B, Kim BS, Kim OW, Chung JW, Kim DC. 1995. Influence of vacuum cooling on browning, PPO activity and free amino acid of shiitake mushroom. Agric Chem Biotechnol 38(4):345-352. |
18 | Oh YL, Jung KY, Jhune CS, Kong WS, Yoo YB, Shin PG, Seo JS. 2013. Quality changes in Agaricus bisporus varieties due to period and temperature during their storage. J Mushroom Sci Prod 11(3):137-144. DOI |
19 | Xu XM, Jun JY, Jeong IH. 2007. A study on the antioxidant activity of Hae-Songi mushroom (Hypsizigus marmoreus) hot water extracts. J Korean Soc Food Sci Nutr 36(11): 1351-1357. DOI |
20 | Yoon I, Cho JY. Kuk JH, Wee JH, Jang MY, Ahn TH, Park KH. 2002. Identification and activity of antioxidative compounds from Rubus coreanum fruit. Korean J Food Sci Technol 34(5):898-904. |
21 | Yoon YT, Bong SJ, Kang HS, Yoon YJ, Kim HG, Min KH, Lee KH. 2016. Quality changes of Lentinula edodes GNA01 mushroom by choline dioxide gas treatment during storage. Korean J Food Nutr 29(4):499-505. DOI |
22 | Youn AR, DJ Choi, YJ Lee, SR Choi. 2016. Change in the quality of new cultivar dewdrop pine mushroom (Lentinula edodes GNA01) depending on the storage temperature. Korean J Food Cook Sci 32(5):585-592. DOI |
![]() |